Smoked Sausage with Peppers and Potatoes

Ingredients

In the original Polish dish, Kiełbasa wędzona, the sausage is typically served with sauerkraut and mustard. However, in this adapted Lucanian version, we replace the sauerkraut with sautéed bell peppers and add potatoes to create a heartier dish. The flavors are also adjusted to suit the Basilicatan cuisine, incorporating the smokiness of the sausage with the vibrant sweetness of the peppers. We alse have the original recipe for Kiełbasa wędzona, so you can check it out.

• 500g (1.1 lb) smoked sausage 500g (1.1 lb) smoked sausage
• 2 large bell peppers, sliced 2 large bell peppers, sliced
• 500g (1.1 lb) potatoes, peeled and diced 500g (1.1 lb) potatoes, peeled and diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 15g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Add the sausage and cook until slightly crispy on the outside, about 5 minutes.
3. 3.
   Remove the sausage from the skillet and set aside.
4. 4.
   In the same skillet, add the sliced bell peppers and diced potatoes.
5. 5.
   Sauté until the peppers are tender and the potatoes are cooked through, about 10 minutes.
6. 6.
   Add the minced garlic, dried oregano, salt, and pepper. Cook for an additional 2 minutes.
7. 7.
   Return the sausage to the skillet and toss everything together.
8. 8.
   Cook for another 2-3 minutes to allow the flavors to meld.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Smoked sausage — Look for high-quality smoked sausage with a robust flavor. If you prefer a spicier version, you can use hot smoked sausage instead.
• Bell peppers — Choose vibrant and firm bell peppers for the best flavor. You can use a mix of different colors to add visual appeal to the dish.
• Potatoes — Opt for starchy potatoes like Russet or Yukon Gold, as they hold their shape well during cooking and provide a creamy texture.

Tips & Tricks

• For extra flavor, you can add a splash of white wine or chicken broth while sautéing the peppers and potatoes.
• If you prefer a smokier taste, you can grill the sausage before slicing it and adding it to the dish.
• Serve the Smoked Sausage with Peppers and Potatoes with crusty bread to soak up the delicious juices.

Serving advice

Serve the Smoked Sausage with Peppers and Potatoes hot as a main course. It pairs well with a simple green salad on the side.

Presentation advice

Arrange the sliced sausage, sautéed peppers, and potatoes on a platter, allowing the vibrant colors to shine through. Garnish with fresh herbs like parsley or basil for an added touch of freshness.