First, I’ve got to tell you about how it all went wrong. Looking for inspiration for dinner, I shuffled through some recipes I had printed off the internet. I found one that looked fairly easy. I just had to buy some Italian sausage. So what went wrong? Well, when I got home from shopping and reread the recipe I was really, really hurting and suddenly it looked like much too much work for the little energy I had left to spare. Then I realized I had neglected to notice that I should have bought other ingredients that were required. What to do? I scrounged through the refrigerator, added different ingredients, then decided to reduce the amounts of everything because there were just the two of us not eight. It was fairly easy to do and I eventually managed to follow the general instructions. The results were so good we were both sorry there weren’t more leftovers. I’m going to show approximately the amount of the ingredients we used but would recommend that you increase the amounts to fit your family’s size or if you want leftovers to enjoy later. We ended up with two servings each but I gobbled up my second serving right after the first…Ray had his for lunch the next day and immediately requested me to make another batch. I’ll add lots more peppers next time…..
2 Italian sausages (mine were each about 6 to 8 inches long)
¼ cup of Olive Oil (approximately)
2 Potatoes medium to large, peeled and diced in bite sizes
½ a large onion, diced
1 green pepper, diced medium large
2 small golden peppers, diced medium large
1 cup of sliced mushrooms
1/4 cup Chicken Broth
1/4 cup dry White Wine
Salt and Pepper
Heat oven to 400˚.
Add a couple of tablespoons of the oil to a pan. I used my iron skillet.
While the oil is heating, remove the casings from the sausages and dice them into bite sized pieces. Add sausages to pan and cook, turning to brown all sides. Remove with a slotted spoon to an oven safe casserole dish.
Add the chopped potatoes to the pan, stirring to be sure all sides are coated with the oil and are browned a bit. With a slotted spoon add potatoes to casserole dish.
If necessary add more oil to the pan, and when it is heated, add the onion, bell pepper, and mushrooms. Sprinkle with Italian seasoning to your taste. Add salt and pepper. Cook stirring occasionally until somewhat softened. Add to casserole dish. Pour over the wine and chicken broth. Stir again and then put in oven for 25 minutes.