Baked Italian Sausage With Potatoes and Rosemary

We subbed dried rosemary for the fresh sprig, used red potatoes, added a bit more ciabatta bread and added carrots. 

Ingredients:   

6 Italian sausages

1.76 lb kipfler potatoes, scrubbed and sliced 

1 1/2 teaspoons paprika 

1 rosemary sprig 

4 garlic cloves, unpeeled 

sea salt, to taste 

fresh ground black pepper, to taste 

2 slices ciabatta 

1/4 cup extra virgin olive oil 

flat leaf parsley 

Directions: 

1 Preheat the oven to 400°F. 

2 Slice the sausages into 1.5" pieces and place in a large roasting pan. 

3 Add the potatoes, paprika, rosemary, garlic cloves, sea salt and pepper. 

4 Tear the ciabatta into bite size pieces and add to the roasting tray. 

5 Drizzle over the oil and gently toss to combine. 

6 Place in the oven and cook, stirring occasionally, for 30-40 minutes or until the potatoes are tender and the sausages and bread are golden brown.