Ingredients
6 Italian Sausage Links (mild or medium, turkey links work well too)
1 onion, sliced thin
2 Italian peppers or mild sweet light green peppers, sliced thin
1 Red Bell Pepper, chopped
3 sprigs rosemary, leaves removed and chopped fine
Olive Oil
6 Slices of Cherry Peppers and a bit of juice (1 tbsp)or a few flakes of red pepper
6 large potatoes,skin on, cut into bite sized chunks.
Preparation
Drizzle olive oil over chopped potatoes and stir in rosemary in large bowl. Pour all into heated non stick skillet. Cover and cook, stirring or shaking frequently, until they are nicely browned. In seperate skillet, while potoes cook, With kitchen scissors, cut sausage into bite sized pieces. Place in large skillet with some olive oil and brown through. Add peppers and onions to sausage in pan and cook through, until peppers are soft and onions are beginning to brown. If too much liquid in pan, remove some (save it) and brown onions. Then add liquid back in. Add finished potatoes and stir all together. Add hot cherry peppers and juice. Serve immediately.
For oven prep: Heat over to 450 degrees. Put vegetables and sausage all together into a large bowl. Drizzle with olive oil and stir in rosemary. Cook on non stick cookie sheet with atleast 1/2 inch sides to prevent juices from leaking over for approximately 1/2 hour (less if using turkey sausage)Stir frequently. If making in the oven, the addition of other root vegetables is nice.
