Thursday, June 21, 2012

Sausage, Peppers and Potatoes

"Don't tie your dog to a leash of sausages."-French proverb

This is a quick and easy meal for any night of the week. My husband prefers the hot Italian sausage but any flavor will work. You can serve this on a plate as I did in the pictures below, or you can put all the components onto a hoagie roll for a sausage and pepper sandwich. I love adding in fresh basil and a squeeze of lemon juice at the end to add freshness.

Sausage, Peppers and Potatoes
Serves 4

8 sweet or hot Italian sausage links
Olive oil
1 red bell pepper-thinly sliced 
1 green bell pepper-thinly sliced
1 large yellow onion-thinly sliced
3-4 Yukon gold or red potatoes (depending on size)-sliced into thin half moons 
Salt and pepper-to taste
1/2 - 1 tsp red pepper flakes
1/2 cup chopped fresh basil
2 lemons-halved

1. Preheat the broiler and place the sausage on a broiler pan. Place the sausage in the upper part of the oven (about 4-6 inches from the heat source) Cook 5 minutes and turn with tongs; cook additional 5 minutes on other side. Cooking time will vary depending on the sausage so check that the internal temperature is 165 degrees F. You can to keep cooking and turning the sausage until the outside is nicely brown. It could take up to 15-20 minutes.

2. While the sausage is cooking in the oven, heat a large skillet on medium high heat, heat enough olive oil to coat the bottom of the pan. Add in the potatoes and cook until they start to brown; about 10 minutes. Stirring frequently. Add in sliced pepper and onions, season with salt, pepper and red pepper flakes. Continue to cook until the peppers and onions are softened; about 10 minutes. Add more salt and pepper to taste. Turn the heat on low and cook until ready to serve, stirring frequently.

3. Remove the sausage from the oven, leave on pan to keep hot.

4. When you are ready to serve, add in chopped basil to the peppers, potatoes and onions. Divide vegetables among 4 plates, add 2 sausage links to the plate and serve with 1/2 a lemon to squeeze on sausage.

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