- 1 onion, diced
- 4 garlic cloves, minced
- 1/2 red bell pepper, diced
- 12 oz. fully cooked chicken sausages, sliced in 1/2" rounds
- 6 large red potatoes, sliced to 1/8" thick
- 1 C water
- 1/2 C milk
- 1/2 tsp salt
- 1/8 tsp nutmeg
- fresh cracked pepper
In a 12-16" skillet over medium-high heat, heat the oil and sauté the onion until tender, about 4 minutes. While the onion sautés, combine the water through pepper in a bowl and whisk to combine. When the onions are ready, add the garlic and sauté for 1 more minute. Add the bell pepper and chicken sausages and cook for another 3-4 minutes, until the bell peppers soften. Add the sliced potatoes and use a wooden spoon to evenly distribute the potatoes and sausage throughout the pan. Pour the water and milk mixture over potatoes and sausages, turn the heat down to medium-low, cover and let cook for 15 minutes, checking periodically to ensure the bottom isn't burning. After 15 minutes, check the potatoes to see if they're fork tender. Once the potatoes can be easily pierced with a fork, remove from the heat and serve.
Notes: This dish is very adaptable. You can use any waxy potato (red potatoes, yukon golds, fingerlings, etc.) and any flavor of sausage. For the photographed dish I used red potatoes and apple gouda chicken sausages. You can just as easily and deliciously use Italian chicken sausage, spinach and feta chicken sausage, or any other variety of fully cooked chicken sausage.