sausage and potatoes

The recipe below revolves around peppered sausage and a traditional Italian vegetable stew known as a “jambot”; or “ciammotta” if you’re in Calabria, or “ciamfotta” in Campania, or “ciabotta” in…well, you get the idea: there seems to be as many ways to spell it as there are provinces in Italy. However you spell (or pronounce) it, you’ll find it’s a great companion for a range of proteins—including sausage and fish—as well as for serving alongside pastas and polentas. 


Sausage & Peppers with Jambot Recipe


  • 1 pound peeled potatoes, cut into one-inch pieces
  • 1 green, 1 red, and 1 yellow bell pepper, cored, seeded and cut into 1-inch pieces
  • 1 large yellow onion, peeled and cut into 1-inch chunks
  • ¼ cup olive oil
  • Kosher salt & pepper to taste
  • 1 pound Italian sausage, cut into links or half links, mild or hot


  1. Preheat the oven to 450 degrees. Using a sheet pan with a rim or large shallow roasting pan, spread the vegetables in a single layer; avoiding overcrowding so they can brown evenly. Drizzle with olive oil and sprinkle with salt and black pepper to taste. Toss to evenly coat. Roast the vegetables for 45 minutes making sure to stir them several times.
  2. Pierce the tops of the sausages with a fork, then place them on the top of the roasted vegetables. Place back in the oven and bake for an additional 20-30 minutes. The sausages should be nicely browned. Serve with fresh Italian bread: no Italian dish is complete without a generous slice of good Italian bread!
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September 11, 2020 — Mary DiSomma