Recipe and Photo by Better Homes and Gardens. Adapted for Intervale Food Hub members.
- 1/2 pound sausage
- 3 - 4 tablespoons olive oil or cooking oil
- 1 3/4 pounds unpeeled red-skinned potatoes
- 2 medium onions
- 1/4teaspoon salt
- 1/4teaspoon pepper
Prick sausages all over with a fork, and transfer to a skillet (preferably cast iron) over medium heat. Fill skillet with enough water to reach a quarter of the way up sides of sausages. Simmer, covered, until sausages are cooked through and water evaporates, 10 to 15 minutes. (If sausages have cooked through but water has not evaporated, uncover, and continue to cook until water evaporates.)
Meanwhile cut potatoes into cubes and onions into wedges.
Continue to cook sausages, turning, until crisp and golden brown all around, about 3 minutes.
When done, remove to a plate. Then, cook potatoes and onions, uncovered, in hot oil over medium-high heat about 12 minutes or until potatoes are nearly tender, stirring occasionally.
- Diagonally slice sausage 1/4 inch thick; add sausage to potato mixture. Add 1 tablespoon oil if necessary to prevent sticking.
- Stir in thyme, cumin seed, salt, and pepper; cook and stir 1 minute more until combined.