Hot Sausage & 3 Peppers

Hotsausage&peppersupper
Originally uploaded by Food Fanatic.

The hardest part about this meal was finding hot italian turkey sausage. In fact, I never did. The grocery stores by me carry italian turkey sausage, but it was sweet, not hot.
So this meal was made with pork sausages.

3 pounds red potatoes, quartered
4 teaspoons olive oil, divided
3/4 teaspoons salt, divided
1/4 teaspoon freshly ground black pepper
6 hot italian turkey sausages (I had 5 in my package)
3 bell peppers, cut into strips (red, yellow, orange)
2 garlic cloves, minced
2 tablespoons balsamic vinegar
1 teaspoon dried rosemary
1/4 teaspoon crushed red pepper

Preheat oven to 375.
Arrange the potatoes in a single layer on a cookie sheet. Drizzle with 1 teaspoon oil, sprinkle with 1/2 teaspoon salt and black pepper. Toss to coat. Bake for 40 minutes or until tender, turning occasionally.

While the potatoes cook, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Pierce the sausages several times and add to the pan. Cook 5 minutes or until lightly brown. Remove from pan.

Heat 2 teaspoons of oil in the pan. Add bell peppers; saute 5 minutes or until tender. Add garlic; saute 1 minute. Stir in 1/4 teaspoon salt, vinegar, rosemary and crushed red pepper. Return the sausages to the pan; cover and cook over medium-low heat until the sausages are done at 175 degrees, approximately 15 minutes.

From "Cooking Light" magazine, November, 2004. I served this with swiss chard sauteed in garlic-infused oil.