Recipe: Sausage and Peppers

• By
• Caren McSherry

Image by Flickr /jgclarke
A simple weeknight dinner with sausages, potatoes and peppers

Sweet and spicy Italian sausages, married with roasted peppers and buttery fingerling potatoes, provide a perfect one-dish dinner

Just add a full-bodied red wine and you will have more friends than you need.


Ingredients


• 2 lbs. organic spicy chicken sausage (or other favourite sausage)

• 2 lbs. fingerling potatoes, cut into 
1-inch pieces

• 1 onion, sliced

• 2 large garlic cloves, minced

• 1 red bell pepper, seeded and diced

• 1 yellow bell pepper, seeded and diced

• 1/4 cup capers

• 1 Tbsp. sweet Spanish paprika

• 1 Tbsp. fresh thyme leaves

• Sea salt and fresh ground 
pepper to taste

Instructions

1. 
Cut the sausages into 1-inch pieces and fry in a large pan until well browned.
2. Remove the sausage from the pan and drain off all but 1 Tbsp. drippings.
3. Keep the sausages warm in the oven.
4. While the sausages are cooking, boil the potatoes until they are just cooked (do not overcook or they will fall apart).
5. Drain and let them dry a bit in the pot.
6. Combine the onion and garlic in the sausage pan and sauté until just soft.
7. Add both the peppers and continue sautéing for a further 5 minutes.
8. Add the potatoes and capers to the pan and give it a good shake.
9. Keeping the heat on medium-high, sprinkle the paprika and thyme leaves over and cook the mixture until it turns golden brown.
10. Add the reserved sausages, season with sea salt and pepper to taste, and serve hot.

Serves 6.

Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.