While you can substitute any sausage (e.g., Italian or Polish), this recipe was developed for elk sausage. It marries the elk sausage with sauteed peppers and onions, and fried potatoes then the mixture is marinated with white wine and chicken stock and roasted to provide a flavorful dish that is easy to make and is an entire meal by itself. This is a classic cowboy dish packed with hearty flavors.
Ingredients
- 2 lbs Elk Sausage – thawed and sliced in 1/2″ disks
- 5 oz. Olive oil
- 4 Russet potatoes – diced into ~3/4″ cubes
- 2 Green bell peppers – cut into wedges
- 2 Red bell peppers – cut into wedges
- 3 Onions, cut into wedges
- 4 oz. White wine
- 4 oz. Chicken stock
- 1 tsp Italian seasoning – or more to taste
- Salt and pepper to taste
Process
- Mise en Place – measure and prepare your ingredients prior to starting.
- Preheat oven to 400 degrees F (200 degrees C).
- Heat a large skillet over medium heat. Add 1 oz olive oil and let warm. Add in the sausage and cook until browned, stirring often. Transfer to a large roasting pan.
- Pour remaining olive oil into the skillet and let warm. Cook the potatoes, stirring occasionally, until browned. This will take ~10 mins. Add potatoes to the roasting pan, leaving left over oil in the skillet.
- Saute the bell peppers and onions in the hot skillet until they are beginning to soften, ~5 mins. Add the vegetables to the roasting pan.
- Pour wine and chicken stock over the mixture and sprinkle with Italian seasoning, salt, and pepper. Stir mixture to get an even distribution.
- Bake in the preheated oven until hot ~25 mins. Serve hot.
