There is nothing light about this dish; it is a heavyweight winner. Includes the delicious dinnertime addition of smoked polish sausage. To get the desired crispiness and starchiness, frying the potatoes is a required step in the process. It’s easy to make and has a distinctive flavor thanks to the onions. You can prepare this dish for a special dinner and keep the leftovers for lunch or another meal.
A local Polish market sells sausages and pork smoked in-house, as well as the best multigrain bread I’ve ever tasted. I bought a bunch of sausage there to use in tonight’s meal. Peppers, mushrooms, onions, garlic, and herbs were also included. Now that I’ve tried this recipe several times, I’m sharing it with you. It has all the comforting flavors of fall and is the ideal meal.
Ingredients:
A little over a pound and a half.
Russet potatoes were cut into cubes about half an inch in size.
One pound.
Cuts of smoked sausage.
2 Tbsp.
using olive oil as the component.
a half teaspoon of seasoning salt.
½ Tsp.
With Italian seasonings.
The size of a huge red bell pepper, cut in half.
1/2 of a big green bell pepper.
To start, here’s a tiny onion that’s been diced.
To taste, black pepper As a finishing touch, some shredded parmesan.
A large pan, an onion, and a bit of butter are the first things you’ll need to get started. Sauté your onion over medium heat until it becomes translucent.
To make the onion more palatable, continue cooking it until it is completely soft. When it’s ready, transfer it to a platter or other serving dish and set it aside.
Then, put a tablespoon each of olive oil and butter in the same pan and let them rest there until they melt. To make this dish, you will need potatoes, Italian seasoning, salt, and pepper, which you will place in a saucepan and mix together.
The next step is to let the dish rest, covered, on the burner for about 15 minutes, stirring occasionally to prevent burning, or until the veggies are extremely soft and the potatoes are a wonderful texture, preferably a little bit crispy, but not scorched.
The next step is to add the Polish sausage. Cook at a low simmer for about 10 minutes in the same pan you used to brown the meat, or until the meat is tender.
When the onions are translucent and the peppers are tender and crunchy, return them to the skillet.
When everything is done cooking, remove it from the fire and construct it so that the onions and potatoes are at the bottom, the peppers are mixed together in the middle, and the sausage is on top. If you want to add a subtle but noticeable flavor boost, try sprinkling some grated parmesan cheese over the top.
