For this recipe I used Idaho potatoes and partially peeled them, leaving some of the skin on. However, you may use practically any potato available to you at your grocery store. If you prefer to make this spicier feel free to use hot Italian sausage or any other of your choosing. This recipe will be just as delicious changing up the ingredients.
This is a very economical recipe to make and is simple in its preparation. Roasting the potatoes and sausage in the oven gives you some hands-off time and saves spattering on the stove top. Enjoy!
Ingredients
8 slices cooked chopped bacon, drippings reserved
8 large links sweet Italian pork sausage
5 medium Idaho potatoes, partially peeled
1 large Spanish onion, sliced thin
1 tbsp. balsamic vinegar
1 tbsp. Worcestershire sauce
1 bunch fresh sage, chopped
2 tbsp. olive oil
1 - 10 oz. package frozen garden peas
Kosher salt and ground black pepper
Method
Preheat the oven to 375 degrees F.
1. Rub the sausages with a small amount of olive oil and place on a foil lined sheet pan. Dice the potatoes into small cubes, no bigger than 1 inch. In a large bowl toss the potatoes with olive oil, salt and ground black pepper. Bake the sausage until brown and cooked through turning once. Roast the potatoes at the same time as the sausage for approximately 30 minutes, turning once.
2. When cool enough to handle, slice the sausages into thin rounds. Heat the bacon drippings and 1 tbsp. olive oil over a medium high heat in a large skillet and add the onions. Cook, stirring often until the onions start to become opaque, then add the vinegar and Worcestershire sauce and cook for a further 3 or 4 minutes until the liquid has been absorbed by the onions. Next, add the potatoes and sliced sausages to the pan, mix together well and cook for 5 minutes more to heat through.
3. Lastly, add the sage and the peas and cook for 3 - 5 minutes until the peas are heated through. Serve with crusty bread if desired.
