Summer Sausage Saute
Serves 4
Ingredients
1 lb baby red potatoes, quartered
2 tsp oil
1/2 tsp garlic powder
1 tsp kosher salt and black pepper
1 pkg. Johnsonville Chicken Sausage links
1/2 red onion, chopped
2 tsp chopped garlic
1 red pepper, chopped
2 Tbls fresh Rosemary, finely chopped
Directions
Place
oil and potatoes in a large, deep non-skillet with lid on high heat,
season with garlic powder, salt and pepper. When the skillet is hot and
sizzles, reduce heat to low and cook with lid on for 20-30 minutes.
Shake pan occasionally to prevent potatoes from sticking. Remove from
heat and let them sit for 5 minutes (keep lid on). Set aside.
Add
sausage to the skillet and saute on med-low until browned. Add veggies,
garlic and Rosemary to the skillet and mix. Continue cooking stirring
occasionally until onions and peppers become slightly browned. Return
the potatoes back to the skillet and mix well. Cover and cook 5 more
minutes.
**Add any additional summer veggies you may have on hand. Skinnytaste.com adds in zucchini in her recipe, although I didn't have any on hand at the time, but I think it would be yummy!
