SAUSAGE GIAMBOTTA

Written on 06/01/2020
Jennifer Nevins


Sausage dishes are my dad’s favorites, so I always prepare a variety when he visits.  This dish is delicious with the addition of roasted potatoes, sweet bell peppers and spicy long-hot peppers.  The dish is deglazed with white wine and perfect for a weeknight meal. 

 

Ingredients:

4 Tbsp. Olive Oil, 1 Large Onion, Chopped

4 Yukon Potatoes, Peeled & Chopped, 2 Cloves of Garlic, Chopped

1 Large Orange & Green Bell Pepper, Sliced

3 Long-Hot Peppers, Sliced, ½ Cup Dry White Wine (like Chardonnay)

Salt, Pepper & Dried Oregano to taste

1 lb. Italian Sausage (Mixed Sweet and Hot) & 2 Tbsp. Olive Oil

 

Directions:

In a large sauté pan, heat 2 Tbsp. of olive oil over low heat.  Add the chopped onion and sauté for approx. 2 minutes until the onion becomes translucent.  Add the chopped potatoes and sauté in the pan for approx. 10 minutes, until the potatoes are golden and cooked through.  Remove the potatoes and onions from the sauté pan & set aside.  To the same sauté pan, add the remaining 2 Tbsp. of olive oil, along with the garlic and sauté for 1 minute.  Add the sliced bell peppers and long-hot peppers.  Saute for approx. 6 minutes, until the peppers become tender.  Add the white wine, stir well, and sauté for 1 minute.  Add the oregano, salt and pepper to taste.  Return the potatoes and onions to the skillet and mix well with the pepper mixture.  Separately, place the Italian sausage on a baking pan and cover with 2 Tbsp. of olive oil.  Prick each sausage with a knife several times each, and place in a preheated 350 degree oven for approx. 30 minutes until golden brown and cooked through.  Add the sausage to the pepper, onion and potato mixture and warm through.  Serve on a platter or with soft Italian rolls.