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.