Red Pepper Chicken Sausage and Potatoes with Hot Smoked Paprika
serves 4
1+1/2 lb fingerling or new potatoes, chopped into 1/2 inch pieces
3 pre-cooked sausage links (I use red pepper chicken sausage), cut into quarters lengthwise, then sliced into about 1/3 inch pieces
2-4 spring onions (or 1/2 small yellow onion), chopped
3-4 stalks green garlic, chopped (or 3 cloves garlic, minced)
1 large bunch of spinach, stemmed, and torn into 3-4 inch pieces
1+1/3 c chicken stock
1 tsp olive oil
2 tsp hot smoked paprika
1/4 to 1/2 tsp salt
Cook the potatoes until tender, either on the stove top or in the microwave, then drain and set aside. While the potatoes are cooking, heat 1 tsp olive oil in a skillet on medium heat. Sauté the pepper and onion until tender (if using spring garlic, add it a few minutes after the pepper), then add the garlic, and sauté for about 30 seconds longer. Add the sausage and cook another few minutes. Add the chicken stock, paprika, and salt, and stir well to distribute the spices. Then add the potatoes and combine well. Turn the heat up to medium high and cook, stirring frequently, until the stock reduces to a thick sauce, coating the rest of the ingredients. Add the spinach, and ‘fold’ it in until it is wilted, but still bright green.
Sautéed Red Pepper, Spring Onion, Green Garlic, and Red Pepper Sausage
Sautéed Vegetables after adding Chicken Stock, and Hot Smoked Paprika
Vegetables, Broth, Paprika and Potatoes
The Finished Dish: Red Pepper, Spring Onion, Green Garlic, Red Pepper Sausage, Chicken Stock, Potatoes, Spinach and Hot Smoked Paprika
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