I found this recipe in the September issue of Good Housekeeping;
I want to try it, but have a question about the directions:

Italian Sausage & Potatoes

1 pound sweet and/or hot Italian sausage, cut crosswise into 3rds
(My Note: Odd, because in the photo they're cut into chunks)
1 pound small red potatoes, each cut in half
1 jumbo onion (about 1 pound) cut into 12 wedges
2 red and/or yellow peppers, cut lengthwise into 8 pieces
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Preheat oven to 450 degrees F.

2. In 15 1/2 by 10 1/2 jelly roll pan, combine all ingredients;
toss to coat.

3. Roast sausage mixture 30-35 minutes or until potatoes are fork
tender and sausages are brown, stirring once about half way through
roasting.

Okay, what if you don't have a jelly roll pan? Wouldn't a shallow
baking pan work just as well, say 2 inches deep? Or am I stressing
about a tiny detail?

In case you guys can't tell, I'm working on this week's menus, which
is why I'm so full of questions (or something) today... :-)


--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

Little Malice wrote on 01 Oct 2006 in rec.food.cooking

> Okay, what if you don't have a jelly roll pan? Wouldn't a shallow
> baking pan work just as well, say 2 inches deep? Or am I stressing
> about a tiny detail?
>
> In case you guys can't tell, I'm working on this week's menus, which
> is why I'm so full of questions (or something) today... :-)
>
>

If it is of the correct size (15 by 10) ....yes. Jelly roll pan is very
similar to cookie sheet with sides.

Little Malice wrote:

> Okay, what if you don't have a jelly roll pan? Wouldn't a shallow
> baking pan work just as well, say 2 inches deep? Or am I stressing
> about a tiny detail?
>
> In case you guys can't tell, I'm working on this week's menus, which
> is why I'm so full of questions (or something) today... :-)


I always thought "jelly roll" was just a euphemism for sex. ;-)

Do you have a cookie sheet with a raised rim?

I believe I'd cook it in a 10x15" lasagna pan, or any big shallow
roasting pan.

Best regards,
Bob

"zxcvbob" > wrote

> Little Malice wrote:
>
>> Okay, what if you don't have a jelly roll pan? Wouldn't a shallow baking
>> pan work just as well, say 2 inches deep? Or am I stressing about a tiny
>> detail?

> Do you have a cookie sheet with a raised rim?

You mean a jelly roll pan? (laugh)

> I believe I'd cook it in a 10x15" lasagna pan, or any big shallow roasting
> pan.

Yeah, whatever would contain the grease from dripping all over
the oven floor.

nancy

One time on Usenet, zxcvbob > said:
> Little Malice wrote:

> > Okay, what if you don't have a jelly roll pan? Wouldn't a shallow
> > baking pan work just as well, say 2 inches deep? Or am I stressing
> > about a tiny detail?
> >
> > In case you guys can't tell, I'm working on this week's menus, which
> > is why I'm so full of questions (or something) today... :-)

> I always thought "jelly roll" was just a euphemism for sex. ;-)

Heh!

> Do you have a cookie sheet with a raised rim?

Not really.

> I believe I'd cook it in a 10x15" lasagna pan, or any big shallow
> roasting pan.

Okay -- I couldn't imagine that an inch or so in depth would
make a big difference (hey, get all of your minds out of the
gutter), but I thought I'd ask. Thanks for the reply, Bob (and
Alan, and Nancy)... :-)


--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

Little Malice wrote:
> I found this recipe in the September issue of Good Housekeeping;
> I want to try it, but have a question about the directions:
>
> Italian Sausage & Potatoes
>
> 1 pound sweet and/or hot Italian sausage, cut crosswise into 3rds
> (My Note: Odd, because in the photo they're cut into chunks)
> 1 pound small red potatoes, each cut in half
> 1 jumbo onion (about 1 pound) cut into 12 wedges
> 2 red and/or yellow peppers, cut lengthwise into 8 pieces
> 1 tablespoon olive oil
> 1/2 teaspoon salt
> 1/4 teaspoon black pepper
>
> 1. Preheat oven to 450 degrees F.
>
> 2. In 15 1/2 by 10 1/2 jelly roll pan, combine all ingredients;
> toss to coat.
>
> 3. Roast sausage mixture 30-35 minutes or until potatoes are fork
> tender and sausages are brown, stirring once about half way through
> roasting.
>
> Okay, what if you don't have a jelly roll pan? Wouldn't a shallow
> baking pan work just as well, say 2 inches deep? Or am I stressing
> about a tiny detail?
>


I make this in a skillet on the stove top. The major difference is that
I microwave the potatoes for a few minutes to get a head start on
cooking them. It is also good with smoked sausage instead of Italian.

If you make it in the oven, I'd use a 9x13 inch pan, like a brownie pan.

gloria p

Little Malice wrote:
> I found this recipe in the September issue of Good Housekeeping;
> I want to try it, but have a question about the directions:
>
> Italian Sausage & Potatoes
>
> 1 pound sweet and/or hot Italian sausage, cut crosswise into 3rds
> (My Note: Odd, because in the photo they're cut into chunks)
> 1 pound small red potatoes, each cut in half
> 1 jumbo onion (about 1 pound) cut into 12 wedges
> 2 red and/or yellow peppers, cut lengthwise into 8 pieces
> 1 tablespoon olive oil
> 1/2 teaspoon salt
> 1/4 teaspoon black pepper
>
> 1. Preheat oven to 450 degrees F.
>
> 2. In 15 1/2 by 10 1/2 jelly roll pan, combine all ingredients;
> toss to coat.
>
> 3. Roast sausage mixture 30-35 minutes or until potatoes are fork
> tender and sausages are brown, stirring once about half way through
> roasting.
>
> Okay, what if you don't have a jelly roll pan? Wouldn't a shallow
> baking pan work just as well, say 2 inches deep? Or am I stressing
> about a tiny detail?
>


I make this in a skillet on the stove top. The major difference is that
I microwave the potatoes for a few minutes to get a head start on
cooking them. It is also good with smoked sausage instead of Italian.

If you make it in the oven, I'd use a 9x13 inch pan, like a brownie pan.

gloria p

Little Malice wrote:
> I found this recipe in the September issue of Good Housekeeping;
> I want to try it, but have a question about the directions:
>
> Italian Sausage & Potatoes
>
> 1 pound sweet and/or hot Italian sausage, cut crosswise into 3rds
> (My Note: Odd, because in the photo they're cut into chunks)
> 1 pound small red potatoes, each cut in half
> 1 jumbo onion (about 1 pound) cut into 12 wedges
> 2 red and/or yellow peppers, cut lengthwise into 8 pieces
> 1 tablespoon olive oil
> 1/2 teaspoon salt
> 1/4 teaspoon black pepper
>
> 1. Preheat oven to 450 degrees F.
>
> 2. In 15 1/2 by 10 1/2 jelly roll pan, combine all ingredients;
> toss to coat.
>
> 3. Roast sausage mixture 30-35 minutes or until potatoes are fork
> tender and sausages are brown, stirring once about half way through
> roasting.
>
> Okay, what if you don't have a jelly roll pan? Wouldn't a shallow
> baking pan work just as well, say 2 inches deep? Or am I stressing
> about a tiny detail?
>
> In case you guys can't tell, I'm working on this week's menus, which
> is why I'm so full of questions (or something) today... :-)

You're kidding, you gotta be... use any pan, a roasting pan is better,
could even be stoneware, can even be a round pan, who cares what kinda
pan.
Use one of those throw away aluminum pans you saved from when you
devoured that entire Sara Lee sour cream crumb cake with a half gallon
of double fuge mint GS cookie ice cream... heehee

Sheldon

One time on Usenet, "Sheldon" > said:
> Little Malice wrote:

> > Italian Sausage & Potatoes

<snip>

> > 2. In 15 1/2 by 10 1/2 jelly roll pan, combine all ingredients;

> > Okay, what if you don't have a jelly roll pan? Wouldn't a shallow
> > baking pan work just as well, say 2 inches deep? Or am I stressing
> > about a tiny detail?

> You're kidding, you gotta be... use any pan, a roasting pan is better,
> could even be stoneware, can even be a round pan, who cares what kinda
> pan.

Well, whoever wrote the recipe must have cared enough to mention a
jelly roll pan in particular. The sig file says "novice cook" for a
reason -- and who am I to second guess the mighty editors at Good
Housekeeping? <chuckle>

> Use one of those throw away aluminum pans you saved from when you
> devoured that entire Sara Lee sour cream crumb cake with a half gallon
> of double fuge mint GS cookie ice cream... heehee

You're projecting again. I suggest a Tom Collins and several dozen
Valium until the urge passes...


--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

Sheldon typed:
> a half gallon
> of double fuge mint GS cookie ice cream... heehee
>
> Sheldon

Do they really make this? Where can I buy some?

BOB