DURING my childhood, I lived in an Italian neighborhood in New Jersey. Since both my parents were working, I went home for lunch with my Italian girlfriend. Lunch was always the same - sausage, fried potatoes, green peppers and onions - but I could never get enough of my favorite meal. -Amelia Bordas, Springfield, Virginia
- 2 fresh Italian sausage links
- 1 tablespoon vegetable oil
- 1 small onion, sliced
- 1/4 cup each sliced green and sweet red pepper
- 2 small potatoes, sliced
- 2 cups water
- Salt and pepper to taste
- In a large skillet, brown sausage in oil until a thermometer reads 160°. Add onion and peppers; saute until vegetables are tender. Add potatoes and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Drain; add salt and pepper. Yield: 2 servings.
Originally published as Sausage Potato Skillet in Reminisce March/April 1998, p45
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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