No ImageItalian Sausages with Ratatouille

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  1. Michelle Schell

    This hit the spot – soooo good! I added a container of button mushrooms quartered, cooked the sausage partly in advance on the stovetop to remove a little fat from the finished product and added them sliced to the pan. Perfect. Even my picky preteen said it was good.

  2. Decloma

    Everyone loved this, thanks for posting I will be making this again. I cut up the sausage and put it in the oven. mmmm so good

  3. Amanda

    Elise, do you chop up the herbs to mix in or just put the whole sprigs in for flavor? I put the whole sprigs in and it smells wonderful cooking (as I type this) but now I’m wondering if I should chop them up once it’s done….

  4. maryfe

    It’s my first time to try this tonight. It was a success! I will be adding this to our rotation from now on. I served it with your garlic parmesan bread. Yum!!!

  5. Allison

    Elise, do you have dried herb equivalents to make this? I’ve skipped them entirely and liked the results, but also would like to see about adding them in. I have dried rosemary leaves and ground thyme.

    Usually one uses half as much dried herb as fresh when substituting in recipes. ~Elise

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