Recipe: Sausage Goulash (fried potatoes, sausage and peppers)

SAUSAGE GOULASH

2 orange bell peppers
2 to 3 large Yukon Gold potatoes (1 3/4 pounds)
2 tablespoons butter
1 to 2 tablespoons olive oil
1 clove garlic, peeled and minced
Salt and freshly ground pepper
1 1/4 pounds spicy chicken sausages (or Italian pork sausages)
12 to 16 pitted black olives
1 tablespoon chopped chives
Juice of 1/2 lemon

Preheat the broiler.

Place the peppers on a foil-lined baking tray and broil them, turning them until the skin blackens. When charred, place peppers in a paper bag or in a bowl covered with plastic wrap. Let them cool until you can easily peel away the skin. Rinse the peppers, remove the stems and seeds, and cut each one into 4 or 5 slices.

Peel the potatoes, halve them lengthwise, and cut them into slices. Pat dry. Heat the butter and 1 tablespoon of the olive oil in a large skillet. Add the potatoes and saute them over medium heat until golden, 15 to 20 minutes. When they are nearly done, add garlic, and salt and pepper to taste. Turn off the heat.

Meanwhile, in a separate skillet, saute the chicken sausages in the remaining tablespoon of olive oil over medium-low heat. (If you are using pork sausages, saute them with 2 to 3 tablespoons of water over medium-low heat.) When the sausages are browned and cooked through, drain them and cut into 1/2-inch slices.

Add the peppers and sausage to the potatoes and heat the mixture through. Stir in the olives and chives. Add lemon juice to taste.

Makes 4 servings
Adapted from source: Halloween Parties by Lori Hellander and Bill Milne