3 links cooked* chicken sausage, cut into 1/2 ‘cubish’ pieces
3/4 lb new potatoes, chopped into 1/2 inch cubes
4 small leeks, chopped
1 fennel bulb, chopped
6 shallots, minced
1 bulb mild garlic (or 3-4 cloves conventional garlic), minced
1 tsp fresh dill, finely chopped
1 Tbsp olive oil
hot smoked Hungarian paprika
Parboil potatoes, either in a pot of boiling water on the stove or in the microwave in a bowl of water on high. Check often, and stop when potatoes are tender (about 6-8 minutes in the microwave). Rinse with cold water to stop them from cooking any further. Heat olive oil in a large saute pan on medium heat. Add leeks, fennel, shallots, and garlic, and saute until tender and somewhat caramelized, about 6-8 minutes. Add the potatoes, sausage, dill, about 4 shakes of cayenne pepper, and about 8 shakes of the hot smoked Hungarian paprika. Taste, and add more spices if you’d like. Stir until heated through.
* If you are using pre-cooked chicken sausage, you don’t need to cook it additionally, just add it at the end to heat it up.