While we were in Texas, my husband and I came up with this dish for weekend cookouts. This one is for meat and potato lovers everywhere. —Rose Smith, Royalton, Illinois
Peppers (Hot)
Ingredients
- 3 pounds potatoes (about 6 medium), peeled and cut into 1-inch cubes
- 3 jalapeno peppers, sliced and seeded
- 1/4 cup butter, cubed
- 2 tablespoons water
- 3 garlic cloves, minced
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 medium sweet red peppers, halved and cut into 1-inch strips
- 2 medium sweet yellow or orange peppers, halved and cut into 1-inch strips
- 1 large onion, halved and thinly sliced
- 1 teaspoon olive oil
- 5 Italian sausage links (4 ounces each)
- Chopped fresh basil, optional
Directions
- Place the first seven ingredients in a 6-qt. slow cooker; toss to combine. Top with sweet peppers and onion.
- In a large skillet, heat oil over medium-high heat. Brown sausages on all sides; place over vegetables. Cook, covered, on low until potatoes are tender, 5-6 hours.
- Remove sausages; cut diagonally into 2- to 3-in. pieces. Remove vegetables with a slotted spoon; serve with sausage. If desired, sprinkle with basil.
