Sausages with Potatoes and Hot Peppers

Name: Sausages with Potatoes and Hot Peppers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 plump garlic cloves, crushed and peeled; 680 grams sweet Italian sausages, preferably thin; 1 teaspoons coarse sea salt or kosher salt, or to taste; 907 grams red potatoes or new potatoes (4 medium is best); 118 milliliters extra-virgin olive oil; 237 milliliters Tuscan-style peperoncini (small whole peppers) in vinegar, drained, seeded, and thinly sliced (12-ounce jar)

Sausages with Potatoes and Hot Peppers might be just the main course you are searching for. This recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains about 19g of protein, 54g of fat, and If you have plump garlic cloves, sausages, peperoncini in vinegar, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, dairy free, and whole 30 diet.

Instructions

Scrub and dry the potatoes, but don’t peel them. Slice them lengthwise into sticks and wedges, about 1/2 inch wide (French-fry size).

Ingredients you will need

Potato

Pour the olive oil into the skillet and set over medium-high heat. Scatter the garlic and peperoncino flakes in the oil. Stir and toss the garlic for a minute or so, until lightly colored, then, with a slotted spoon or skimmer, scoop all the cloves from the pan and reserve. Strew the sliced pickled peperoncini in the oil and toast them, stirring, for about a minute, just to get them sizzling, then scoop them out—letting all the oil drain back into the pan.

Ingredients you will need

Peperoncini

Olive Oil

Clove

Garlic

Toast

Cooking Oil

Equipment you will use

Slotted Spoon

Frying Pan

Skimmer

Scatter the cut potatoes in the skillet, and toss them in the flavored oil. Season with 1/2 teaspoon of salt, and cook for 6 minutes or so, over moderate heat. Toss and turn them frequently, until lightly crisped on all sides.

Ingredients you will need

Potato

Salt

Cooking Oil

Equipment you will use

Frying Pan

Push the potatoes to the side of the skillet, and lay all the sausages in the pan. Cook for 5 or 6 minutes, rotating and shifting the sausages until they’re sizzling and lightly browned on all sides; turn the potatoes as needed so they don’t burn.

Ingredients you will need

Potato

Sausage

Equipment you will use

Frying Pan

Cover the pan, lower the heat, and keep the potatoes and sausages sizzling and caramelizing slowly for about 20 minutes, turning and moving them in the skillet now and then.

Ingredients you will need

Potato

Sausage

Equipment you will use

Frying Pan

Remove the cover, and scatter the reserved garlic and peperoncini all over. Taste a potato, and season with more salt if you like. Cook uncovered for another 10 minutes or so, over low to moderate heat, until all the potatoes and sausages are caramelized and crisp on the outside, and tender and fully cooked inside.

Ingredients you will need

Peperoncini

Potato

Sausage

Garlic

Salt

Serve hot (and spicy).

Taste

Book, using the USDA Nutrition Database

Lidia Batianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines.From the Trade Paperback edition.