Italian Sausage and Potatoes with Vinegar Peppers

Submitted by Lorac

"This peasant style dish is another favorite from "The North End Italian Cookbook". It brings back memories of the wonderful restaurants in Boston's north end Italian neighborhoods."

 

• Ready In: 50mins
• Ingredients: 5
• Serves: 4-6

ingredients

• 2 lbs sweet all pork Italian sausages
• 1⁄4 cup olive oil
• 6 large potatoes, peeled,thickly sliced and wiped dry
• 6 -8 mild vinegar pickled peppers or 6 -8 hot vinegar pickled hot peppers
• salt and pepper

directions

1. Add oil and sausages to a large heavy skillet.
2. Fry over medium heat until sausages are cooked through and well browned, remove with a slotted spoon.
3. Increase heat to high, add potatoes and fry, turning often, until crispy and tender.
4. Return sausage to the pan and heat through.
5. Add vinegar peppers by tearing into small pieces over the pan so juices fall on the potatoes and sausage.
6. Cook 3 minutes more, season with salt and pepper, remove from heat and let rest 5 minutes before serving.

Reviews

[kelleher989]

You're probably thinking this won't be very good. WEll, honestly, that's what I said to my husband while he was making it. "Are you kidding me? " That would be what I said. This is now y Favorite Dinner for comfort foods of all time hands down!! Love the North End.....

 

[Ed D.]

I have been making this recipe from the North End Italian Cookbook off and on for years. Recently I have not been able to find the hot peppers packed in vinegar at my local store but have substituted Kroger Hot Banana Pepper Rings with pretty good success.

 

[gailanng]

These sausages reminded of something...a spanx. I tried one on and I looked like a sausage roll. Didn't make me look as shapely, either, just squeezed me OUT of shape. Welllll know thyself or not, as I always like to say. Great one-pot dish.

 

[Darkhunter]

A hearty dish with a great little kick. Used a blend of mild and hot pickled peppers with a little juice from each jar. Like any good dish, this was even better the next day. Thanks, Lorac, for another fine meal.