Looking around the intArwebs, I found this recipe on Skinnytaste. While sausage isn't a typical staple around here, it sure made for a delicious entrée! The simple combination of meat and potatoes sometimes grows tiresome, especially with all the bountiful summer produce.
In addition to the comforting earth tones of sausage and potatoes, bell peppers of various kinds can bring a gem-like radiance to this dish, making it more appealing, both visually and gustatorily. I think the differently colored bell peppers each have a distinct taste, although James disagrees. He's convinced all bell peppers taste the same.
Either way, the crunch adds an additional layer of texture. And, let's not forget the zucchini, acting as mediator between crisp bell peppers and creamy potatoes with its soft and comforting yet slightly crisp bite.
Yield: 8 servings
|1-2 pounds||potatoes, cubed or chunked|
|1-2 pounds||sausage||I rolled mine into little sausage balls, but just slicing works just as well.|
|2||bell peppers, cut into 1 inch squares|
|5 cloves||garlic, minced|
|2 tablespoons||rosemary, chopped or minced|
|1 teaspoon||black pepper, ground|
- Gather all materials.
- Cook potatoes. I just boiled them.
- Meanwhile, cook sausage until slightly browned, then drain.
- Add garlic and onions, cooking until garlic fragrant and onions slightly translucent.
- Add in peppers and zucchini a bit later, depending on crispness desired.
- Combine with drained potatoes and mix in rosemary, cooking just a bit longer.