| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 1/2 x ca. 450 g | Fresh Homemade Sausage; see * Note |
| | (or Italian style from your butcher) |
| 4 Esslöffel | olive oil virgin |
| 4 | Russet potatoes; scrubbed, skin on, |
| | Cut 1" cubes; in cold water to cover |
| 2 gross | Spanish onions; cut 1" cubes |
| 2 | Dried hot chilies -; (abt 2" to 3" long) |
| 2 Esslöffel | Finely-chopped fresh rosemary leaves |
| 1 | Garlic head; cloves removed |
| | But not peeled |
| 6 x ca. 30 g | white wine dry |
|
* Note: See the "Fresh Homemade Sausage" recipe which is included in this collection.
Pre-heat your broiler and oven to 400 degrees. Prick the sausages all over with a pin and place them in a roasting pan. Place them under a broiler and cook for 3 minutes. Turn the sausages over and continue to cook for another three minutes. Remove from the broiler and drain all the fat. Set aside. In a large cast-iron skillet, heat the olive oil until just smoking. Drain the potatoes well and place them in a hot pan. Add the onions and saute until they are both lightly browned, about 8 to 10 minutes. Add the chilies, rosemary, whole garlic cloves and white wine. Saute one minute more, scraping the bottom of the pan with a wooden spoon to loosen the browned bits. Place the sausage on top of the potatoes and place in hot oven. Roast the mixture until the potatoes are very tender, about 20 to 25 minutes. Remove and serve immediately. This recipe yields 4 servings.
Recipe
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
|
|
Anmerkungen zum Rezept:
keine |
