Spring Sausage Skillet

  • 3/4 lb. red potatoes, cut into bite-sized pieces
  • 3-4 carrots, peeled and cut into 1/2-inch pieces
  • 1/2 white onion, sliced into thin wedges
  • 1 tablespoon extra virgin olive oil
  • 1 tsp. salt, divided
  • 1/2 tsp. ground black pepper, divided
  • 4 Italian Sausage links removed from their casings
  • 1 tsp. ground oregano
  • 3 cloves minced garlic
  • 1 pint whole grape tomatoes
  • 1 c. peas, fresh or frozen
  • 1/2 small bunch of green onions, chopped

Put the potatoes, carrots, white onion, and olive oil in a large non-stick sauté pan with a tight fitting lid. Set the heat to medium-high, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and stir to coat. When the skillet becomes hot and begins to sizzle, immediately reduce heat to low. Cover the pan and cook until the vegetables soften and brown, about 25-35 minutes. Shake the pan occasionally to prevent the potatoes from sticking. Remove the vegetables to a dish or plate and set aside.

Set the pan to medium-low heat. Add the sausage and cook, stirring occasionally, until the sausage has begun to brown and is almost (but not completely) cooked through, about 12 minutes. To the skillet, add the remaining salt & pepper, and oregano. Cook for 3 minutes, then add the garlic and the cherry tomatoes. Continue cooking until the tomatoes soften and lose their firm shape, about 5 additional minutes. Check the sausage for doneness. If not yet ready, cook a few minutes longer.

Add the reserved potatoes, carrots, and onion to the skillet and mix well. Stir in the peas, then cook an additional 2-3 minutes to warm through. Sprinkle with the green onions before serving.

  • Yields: 4 servings
  • Preparation Time: 1 hour
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