This recipe is one of those dishes that just kind of comes together. I'd succumbed to pressure to purchase chicken sausage (the pressure was well-meant). I had some potatoes and some frozen peas. It was incredibly easy. The only challenging part really was waiting for it to be done. It was definitely a one-dish meal – no sides, no anything – and it was very satisfying. It was also delicious.
Potatoes with Peas and Sausage (serves 3; approx. cost per serving not available)
1 lb hot Italian chicken sausage, casings removed
4 waxy potatoes, diced (leave the skins on please!)
2 tablespoons olive oil
1 onion, diced
1 generous pinch kosher salt
¾ pound frozen green peas
Equipment:
- Large saucepan
- Colander
- Large sauté pan
-
Slotted spoon
- Fill the large saucepan with water and bring to a boil.
- Add the potatoes and boil until tender. This, for the record, is why you dice them before boiling: they cook quicker and you don't have to wait for them to cool to dice them. Also, if you let them boil a little too long and they fall apart there's no real harm.
- Drain and set aside. You can do this well in advance of your actual cooking time, even the day before.
- When you're ready to cook, heat the olive oil in the sauté pan. Medium heat should suffice.
- Add the sausage, breaking it up with a wooden spoon as you go. Cook the sausage until it browns and the fat renders out.
- Evacuate the sausage to a plate with the slotted spoon.
- Add the onion and salt to the pan. Lower the heat a bit and gently sauté the onions.
- Add the potatoes to the pan. Cook until the potatoes start to brown.
- Return the sausage to the pan. Add the peas.
- Cook until the peas are heated through. Serve.
