I made a simple supper the other night -- skillet-roasted sausages with sweet red bell peppers, onions, and potatoes.
1 lb pork sausage
2 red bell peppers, cored and sliced
2 medium onions, peeled and quartered (hint, leave a bit of the root end on, and the quarters will remain coherent)
3 cloves garlic
2 medium red-skin potatoes
Even better, I used my new heavy-gauge steel skillet which I bought last week at Williams-Sonoma with a gift card. Love it.
The sausages are from Martin's in Reading Terminal Market. They have an excellent selection of sausages. I bought their luganega, which is a pork sausage with garlic, cheese, and parsley.
Zap the potatoes in the microwave for a few minutes until tender. Quarter and let cool a bit. Season with salt, pepper, thyme, garlic powder, and drizzle some olive oil over, tossing to coat completely.
Start the sausages in an ovenproof skillet: add a bit of water, cover, and steam for about 5 minutes. Uncover, and let the remaining water evaporate. Doing this gives the sausages a good head-start in cooking, so that once in the oven, all they need to do is brown.
Drizzle in a bit of olive oil, then arrange sliced peppers, quartered onions, and the seasoned, quartered potatoes around. Peel a few cloves of garlic, and add them whole to the pan. Season with salt and pepper, and sprinkle a bit of thyme over all. Give it all a good stir.
Roast in a 400°F oven for about 20 minutes, stirring occasionally, or until the sausages and potatoes are browned, and the vegetables are tender.
Saturday, March 17, 2012
Sausage skillet supper
Dave loves to eat, and cook, and feed his family and friends. Thankfully Dave's family and friends like to eat what he cooks. Dave has achieved the Great American Dream -- suburban banality. He cooks from his modestly appointed kitchen in the leafy suburbs of Delaware County, Pennsylvania, a stone's throw from Philadelphia. Stop by for dinner. Or lunch. Or breakfast.