So, the thanksgiving holiday has come and gone, and so has my resolution of hitting the gym this week. I have a bad cold - how's that for an excuse? Oh well, 'cest la vie. The good news is I think I am dessert-ed out. At least for a day or two :-) Just till I make a batch of cookies again :-) No seriously, I think I need a break from sweet things. How about something really nice and salty with just a little kick from hot sausage? Ok, so it's not quite "diet food", but who would eat it if it were? Not me, said I.
Ok, so here is my disclaimer. I don't know where this dish came from. It just sounded good and I had hot italian sausage and lots of potatoes that were begging to be eaten. These aren't any potatoes, they are grown in Washington, organic potatoes, that are scrumptious. I could just boil and eat them with a bit of sea salt and pepper....But I do know this -- potatoes, onions, and peppers are a very classic combination, and for all you know, some grandma in Italy is making this at home. If you have any information regarding the authenticity of this recipe, or the total blasphemy of it too, please let me know.
What I do know, is that what results is absolutely delicious! And, is a low prep, hand-off dinner you can make while you're busy doing other stuff. Oh! the smell. The house smells fantastic too - the onions, pepper, distinct fennel aroma from the sausage - yum! Ours was roasting in the oven while we were all hanging ornaments on the tree. We had this with a nice crisp green salad (yes, the CSA box still has salad in it) and a nice red wine. Cheers!
Now, let me talk a bit about the ingredients. You can use any sausage you want, but I would highly recommend Hot Italian Sausage (the raw, uncooked kind, preservative free). Warning -- this gets pretty spicy. If you don't handle heat well, then you might consider half hot Italian sausage, half sweet Italian sausage. Or, all sweet. Your call.
I used red onion, but you can use whichever you have in the pantry. As go potatoes, you want to use a waxy potato. Yukons and red bliss are my personal favorites. We had a 1lb bag of Russian fingerlings in the CSA box, so I used a combination of fingerlings and red bliss. And lastly, peppers. I personally love the flavor of green bell peppers, but I know many people don't feel as warmly towards them. If you want to use red, yellow, or orange ones, they would work mighty fine. Whatever finds your fancy. But here goes the recipe I used below.
Italian Sausage with Potatoes, Onions, and Peppers
4 links hot Italian sausage
2 large red onions, sliced
3 green bell peppers, sliced
1 pt sweet mini peppers
6 cloves garlic, peeled and halved
3 sprigs fresh rosemary
2 lbs red potatoes, quartered
1 lbs russian fingerling potatoes
1. Preheat oven to 425F. Parboil potatoes for 10 minutes in salted, boiling water. Drain well and blot excess water with a kitchen towel. Transfer to a foil lined jelly roll pan (or large baking dish). Drizzle 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper and toss well to coat. Top with rosemary sprigs.
2. In a large bowl, toss sliced onions, peppers, whole mini peppers, and peeled garlic with 1 tsp salt and 2 tbsp olive oil.
3.Top the potatoes with the vegetables. Slice sausage (leave casings on) in 4 pieces on the bias. Lay on top of the potatoes and vegetables.
4. Roast 45 - 60 minutes, stirring every 20 minutes, till potatoes are cooked through. Check seasonings. Add more salt, pepper as needed. Enjoy! Leftovers keep extremely well. I just ate the last of it for lunch today!