Nothing against a vegetarian entrée now and again, but tonight, it’s all about comfort food. And to us, that means meat. Peter recently found this recipe in The Boston Globe, and it was so good, that we’re making it for the second time this week. We just popped it in the oven and I can already smell the garlic roasting. The recipe says “Serves 6”. I say “ha!”
- 2 large onions, thickly sliced
- 3 large ripe bell peppers, cored, seeded, and cut into ½-inch-wide strips
- 1½ pounds redskin or Yukon Gold potatoes, cut into 1-inch cubes
- 8 fresh sweet or hot Italian pork sausages (about 2¾ pounds), cut in half crosswise
- 5 cloves garlic, thinly sliced
- 2 tablespoons chopped fresh rosemary
- 3 tablespoons olive oil
- Salt and black pepper
- 2 tablespoons orange juice
- 2 tablespoons balsamic vinegar
- ¼ cup chopped fresh parsley
- Set oven rack in lower-middle position and heat oven to 425 degrees.
- In a large bowl, toss onions, bell peppers, potatoes, sausages, garlic, rosemary, oil, and 1 teaspoon each salt and black pepper.
- Spread mixture in large roasting pan and roast for about 1 hour, stirring after 30 minutes. If necessary, remove pan from oven and spoon off excess fat.
- Add orange juice and vinegar, return pan to oven, and continue roasting until sausages are well browned and the vegetables tender, 20 to 30 minutes longer, stirring once or twice.
- Add most of the parsley and stir to mix. With a slotted spoon, transfer mixture to a large serving dish, sprinkle with remaining parsley, and serve at once.
UPDATE: Blobby tried this recipe and has less-than-perfect results (Sorry, Blobby) Oven temperatures may vary - you might want to start checking for doneness at about the hour mark.