Pan Roasted Sausage, Peppers, Onions, and Potatoes

 I discovered my new favorite blog yesterday. My Tasty Treasures. I'm not sure how I've not seen it before but I spent a big chunk of yesterday afternoon laughing hysterically and bookmarking recipes like crazy. If you haven't visited it yet, go now. I'll wait. :-)

When I got to the grocery store last night, they didn't have the steak I needed for my planned meal so I grabbed some sausage and threw together the recipe for Pan Roasted Sausage, Peppers, Onions and Potatoes that I'd seen on Donna's site earlier in the day. After meeting and practices, I was able to put this dish together and still get the kids into bed at a decent time.

I was a little disappointed in the sausages. I bought Johnsonville and apparently we much prefer our local store's private label hot sausage. It has a brighter, spicier flavor that we like. I can't wait to make this one again with our regular sausage. Yum! The pan roasted potatoes were delicious. I can testify that they tase great on their own because I couldn't stop eating them while I was waiting for the sausage to brown! This is one that we'll be seeing a lot of around here in the future. (I'm already trying to figure out when I can make it again!)


Pan Roasted Sausage, Peppers, Onions, and Potatoes

Recipe courtesy of My Tasty Treasures
Original Recipe from Rachael Ray's Comfort Foods Cookbook

6-8 red new potatoes, cut in wedges

Generous drizzle olive oil

Montreal Steak Seasoning

2 Tablespoons fresh rosemary, chopped

Sprinkle Paprika
4 links hot sausage and 4 links sweet sausage

Olive oil, about 1 tablespoon

2 Italian Cubanelle Peppers

3 red peppers

1 medium onion

6 cloves garlic

Handful chopped, fresh parsley, chopped
2 tablespoons juice from pickled sliced hot cherry peppers
4 slices hot sliced, cherry peppers, chopped

Preheat a nonstick skillet over medium high heat. In a bowl, toss the red potato wedges with a drizzle of olive oil thinly coating all wedges. Then sprinkle with the Montreal seasoning, rosemary, and paprika. Add the potatoes to your nonstick pan. Cover and cook for 15 minutes or so, turning occasionally. Keep warm and set aside.

Cut sausages into large chunks. Seed and slice your peppers, peel and slice your onion, crack your cloves of garlic from the skins, leave and them whole. Heat a large deep skillet over medium-high heat and add one tablespoon of olive oil, brown sausages on all sides. Drain the excess oil and add your peppers, onions, and garlic. Cover your pan and cook 10 more minutes. Or until peppers are done to your liking.

Uncover your dish and toss in your parsley, splashes of your hot cherry pepper juice and your chopped cherry peppers. Add your cooked potatoes. Combine.

Serve with crusty, warm bread.