We found some more delicious sausage at The Hungary Butcher at Ogilvies Market. This time we chose the spicy Spanish sausage. I thought it would be nice with some crispy potatoes. I also had some fresh corn from the market so I threw that in too. It tasted incredible and we'll definitely have it again.
I made this one up myself. This will make enough for 4. Here's what you need:
4 large spicy, uncooked Spanish-style sausages (I'm sure this would be good with any spicy sausage)
About 1 pound potatoes (I used small red and white ones, quartered)
2 ears corn (uncooked)
1 bunch green onions, sliced, white and green parts separate
First, quarter the potatoes and cover with cold, salted water. Bring to a boil and simmer for about 15 minutes until potatoes are tender.
Meanwhile, slowly cook the sausages in a heavy pan over low heat. I used my cast iron skillet. I cut the sausages in half first to fit more easily in the pan. Cooking them slow and low allows them to brown slowly and cook through, rendering some fat which is needed for later.
Flip the sausages to brown all sides. This'll take about 15-20 minutes total.
Meanwhile, remove the corn from the cobs. This tip will help with the kernel removal.
Once the potatoes are cooked, drain them and place them in the pot over the warm burner to dry them out.
Remove the sausages from the pan and keep them warm on a plate. There will be lots of drippings left in the pan.
Raise the heat to medium, then add the dry potatoes to the pan drippings. Leave them without moving for 2-3 minutes to develop a bit of a crust.
Flip the potatoes and toss in the white parts of the green onions. Brown the potatoes about 5 more minutes.
Toss in the corn and half the green part of the green onions. Toss for about a minute, then add the sausages back in to warm through.
The sausage was so spicy and delicious, I didn't add any spices, not even salt and pepper. The crunchy corn and crispy potatoes were perfect with the tender sausage.
I served this with green and yellow beans and it was a huge hit. Definitely going into the regular rotation!