This is an easy, all in one pan family meal. If you cannot get hold of any Italian sausages, a good high quality British pork sausage will do, but try to get the best ones you can with no added rusk.
A late addition: I’m very flattered that this recipe has been liked enough by Filippo Berio for them to include it on their website in the recipe collection.
Notes and tips
Feeds 4 – 5 people.
Italian or Italian style sausages are fairly easily available in larger supermarkets or in a deli/market. Please note that these are the kind you’ll find in the refridgerated meat section with the raw British bangers. Don’t substitute salami.
If you can only get British-style sausages, you can add a teaspoon of crushed fennel seeds to mimic the flavourings of the Italian sausages (add at the same time as the other herbs and seasonings).
Don’t use an extra virgin olive oil for this. Leave your lovely extra virgin oil for salads or dipping etc, the high heat of the frying is more suited to a less delicate oil with a higher smoke point.
An addition note: Thanks to the lovely Margaret21 who asked me if she needed to use garlic and onion granules as there was fresh in the recipe too. These not only add an extra intensity of flavour that the fresh can’t, but their granule format helps the potatoes to crisp up nicely. You can leave them out if you can’t get them, it will still be a nice dish but less flavoursome and the potatoes won’t be quite as cripsy on the edges.
- Large saucepan
- Large sauté pan / frying pan
- Colander or sieve
- Chopping boards, sharp knives, spatula
- Kitchen towel
- 1kg waxy baby potatoes
- 400g – 500g of Italian sausages or high quality British sausages (most packets of sausages are sold in about 400g – or 6 sausages but some vary. It is fine to put in a whole packet if your packet is more than 400g)
- 3 shallots (or one large banana shallot)
- 1 large red pepper
- 3 cloves of garlic
- 50g kale
- Crostini or croutons
- Olive oil – a good quality oil such as Filippo Berio Classic
- Salt – to taste
- Black pepper – to taste
- Smoked paprika – 1 teaspoon
- Garlic granules – ½ teaspoon
- Onion granules – ½ teaspoon
- A handful of fresh herbs to serve – such as basil, thyme and/or flat leaf parsley
- Add about 1 tablespoon salt to the saucepan
- Boil a kettle then fill the saucepan (or fill the saucepan with water and bring to the boil) and leave to simmer
- While the water is coming up to boil, clean the potatoes and remove any eyes or blackened areas
- Dice the potatoes into large rounds. Any tiny potatoes can be left whole
- Place the potatoes in the simmering water and bring to a rapid boil. Once boiling, turn down the heat to a light boil and let the potatoes cook for about 5 minutes (they should be just a little underdone)
- Dice both the shallots and garlic into fine pieces and cut the sausages into small chunks (remember to handle these separately as the sausage are raw meat)
- Heat a sauté pan and add in a little mild olive oil. Fry off the sausages over a medium to high heat, until they are starting to get nicely browned. Remove with a slotted spoon and let drain on a sheet or two of kitchen towel
- Drain the potatoes and leave in a colander to dry out
- Turn down the heat on the sauté pan to low and fry the shallots and garlic until they start to go clear but slightly brown at the edges
- Dice the peppers
- Turn up the heat on the sauté pan to medium-high and add in the potatoes and peppers
- Add about 1 ½ tablespoons more olive oil and gently stir the ingredients to coat them. You will need to regularly agitate the ingredients so they cook evenly
- After 8 – 10 minutes the potatoes will be starting to brown nicely. At this point, add in your salt, the smoked paprika, onion granules, garlic granules and a few twists of a black pepper grinder
- Stir carefully, then add in the pre-cooked sausages and stir again
- Chop up the kale and add to the sauté pan
- Stir gently while cooking for a further 3 – 4 minutes until the kale shows signs of starting to wilt
- Take off the heat and serve the food in pre-warmed dishes
- Garnish with a little ripped basil, thyme or flat leaf parsley and some crostini or croutons