Now that Valentine’s Day is over, let’s move onto the March menu ahead of time, shall we? A gluten-free sausage and potatoes recipe for your St. Patrick’s Day grub for next month. It’s clean eating at its best. Very little goes into this recipe and it’s bursting with protein and lots of hearty flavors.
This post was originally published in March of 2018. I tweaked it just a bit 🙂
Using any sausage for this will be fine. I happened to use some Italian sausage that is gluten-free and tastes fantastic. Brats would be great too! Whatever the case, this sausage and potatoes recipe you will love.
It’s not hard to make and you don’t have to add any unnecessary seasoning at all. Brussels sprouts are kinda the star here in this dish. Let’s face it, they’rethe star in almost any dish! My kids won’t touch Brussels sprouts with a ten foot pole. And my husband can’t stand the smell of them roasting!
So, I get to eat these ALL myself for St. Patty’s Day. No sharing.
You literally need three main ingredients for this sausage and potatoes recipe:
- Brussels sprouts
- Red Potatoes
If you have a cast iron skillet, you’ll want to use it for this recipe. It makes ALL the difference.
The other ingredients you will need: olive oil, white wine, white wine vinegar, sour cream, & ground mustard.
How To Make Awesome Sausage And Potatoes For St. Patrick’s Day:
- Preheat oven to 400 degrees, then cut up sprouts and potatoes.
- Coat sprouts in white wine and coat potatoes in olive oil.
- Mix all ingredients together then put in cast iron skillet in one layer, sprinkled with salt & pepper.
- Cook for about an hour, flipping ingredients and shaking pan halfway through.
GF (gluten-free) TIP: Always clean your cast iron skillet very well before making a Gluten-Free dish. Chances are the heat burns off any traced gluten. But just in case there would be traces of wheat from past meals, you can soap it or gently scrub. You could even have two skillets and always use one for gluten-free. The ground mustard, white wine vinegar and sour cream ingredients are for a creamy dip to use in this recipe. It is so good, I’ve licked it from the spoon several times. There is a bite to it that tastes like no other!
Ground mustard gives you this bite. Almost like what horseradish would taste like. It’s just so good, so be sure to make the sauce to smother on this dish!
This Creamy Colcannon with Kale and Bacon Recipe by Gerry over at FOODNESS GRACIOUS….uhmm…be still my heart!! It’s very gluten-free looking and I can’t wait to make it!
Alright, so now you have a wholesome, gluten-free recipe for St. Patrick’s Day! If you make this easy recipe, be sure to tag #feedingglutenfree on IG with a photo! And leave your comments below so I can hear what you thought of this recipe!
Potatoes And Sausage Recipe (Gluten-Free)
- 4 good sized sausage links Bratwurst, Kielbasa, ect. (Premio italian is labeled gluten free
- 12 Brussels sprouts ends cut, outer leaves shed, halved
- 8-10 medium red potatoes skins on, cut into fourths
- 2-3 tablespoons good olive oil California
- 2 tablespoons white wine a good Chardonnay
- kosher salt
- ground black peppercorn
- FOR DIP:
- 1 1/2-2 tablespoons sour cream Daisy, Straus Family claim gluten free
- 1 tablespoon ground mustard powder (Or fresh seeds ground up, Spicely is gluten-free)
- 1/2-1 tablespoon white wine vinegar
- dash of salt and pepper
- Preheat oven to 400 degrees.
- In a bowl, place potatoes and a tablespoon of olive oil, a dash of salt, and pepper. Stir and coat with hands.
- In another bowl, add white wine, Brussels sprouts, and a hefty pinch of kosher salt. Stir with hands to coat.
- In a cast iron skillet layered with a thin layer (about a tablespoon or 2) of olive oil to coat bottom, layer sausage spread out.
- Add potatoes to skillet and fill in gaps.
- Add Brussels sprouts, along with the wine juice, to fill gaps all over in skillet as well.
- Sprinkle kosher salt and pepper all over ingredients to season, then place in oven for approximately 1 hour. Halfway through, flip sausage and vegetables and give everything a big shake.
- Your dish is done when the brats are browned and cooked through, and the potatoes and brussels sprouts are darkened.
- Note: The Brussels will cook fastest, so watch them! They will be nice and charred after about 45 minutes so just be sure to shake them around so they don’t burn and stick. If they look way done, take them out before the potatoes and sausage, then set aside, covered. Another option is to turn heat down to about 375 degrees until the allotted hour.
- FOR DIPPING SAUCE, combine dip ingredients and whisk until smooth and creamy. Double the recipe for more dip and add more mustard powder for more of a kick. Makes a few dollops!
- Oven temps and times will vary, so watch the food after 30 minutes.
- GF FUN FACT!
- Many Celiacs cannot tolerate much dairy in certain forms, like softer cheeses or creams. The villa (like hairs in the lower intestines) are damaged when diagnosed and in that area, the enzyme is damaged that’s used to process dairy sugars as well. Patients give up dairy the first year after diagnosis, and some are able to tolerate it later. Some are not.
- It is known as secondary lactose intolerance.