Sunday, June 20, 2010

Italian Sausage Bake

3 T. red wine vinegar
1 t. Dijon mustard
1 t. dried oregano
1/2 lemon pepper
1/4 t. salt
1/2 c. olive oil

Toss with
4 chopped sweet Italian sausages, uncooked
Bake at 425, 15 minutes

1 1/2 lb cubed red potatoes
1 large red onion cut into wedges
Stir to coat, Continue baking another 40 minutes.

½ c. water
2 T. cornstarch
2 cans white beans
Stir into liquid in bottom of pan and cook another 15 minutes until thickened.

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