Ingredients
Units
Scale
- 6 - 10 sausage links - hot or sweet sausage
- 4 - 5 russet potatoes - washed and with potato skin on
- 4 - 5 cloves of fresh garlic - sliced in half
- 1 large sweet onion - sliced
- 1 pint of cherry tomatoes
- 10 - 15 fresh basil leaves
- Dash of sea salt
- Dash of fresh ground black pepper
- Dash of red pepper flakes
- Olive oil for drizzling
Instructions
- In a sauce pot, boil the potatoes until fork tender. Drain and rinse with cool water and set aside.
- In a large cast iron frying pan, with a drizzle of olive oil, cook the sausage. Remove from the pan and set aside.
- Add the grape tomatoes to the pan and cook until slightly charred.
- Add the onion to the pan and a drizzle of olive oil, dashes of sea salt, fresh ground black pepper and a dash of red pepper flakes. Cook until the onion is translucent and slightly caramelized.
- Remove the onions and tomatoes from the pan and place with the sausage.
- Add the potatoes to the pan with a drizzle of olive oil and a dash of sea salt, fresh ground black pepper and a dash of red pepper flakes. Cook until the potatoes have a nice golden char.
- Add the sausage and tomatoes and onions back to the pan and toss with the sliced garlic and fresh basil and cook for another minute or so that the garlic and basil soften.
- Drizzle with olive oil and serve with crusty fresh French or Italian bread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4-6
