Have you ever gone into your fridge and pantry and said “oh dear, what do I make for dinner?” This was me last night. I had some leftover Italian sausage from a local Italian grocery store I love, some fresh sweet corn that was about to go bad from the farm stand, and a few other random things. Sometimes the best dishes are made with a bunch of leftover ingredients “thrown together” that happen to work and make something magical! This sauté is just that!
Sometimes busy, frantic “what’s for dinner?!” nights have their benefits.
Everything’s better with sausage! Fall in love with spicy chunks of Italian sausage and golden roasted potatoes, lovingly intertwined with sweet, fresh corn and crunchy bits of red pepper. Pops of vibrant green scallion add depth, tang, and crunch!
Simple, satisfying, and perfect for large groups or to keep for leftovers (easily made in large quantities), this big pot of deliciousness is “comfort” in a bowl!
Makes: dinner portion for 4 people
Prep time: 20 minutes
Cook time: 1 hour
Total time: 1 hour and 20 minutes
The Ingredients
12 ears fresh corn, kernels cut off the cob (or sub 6 cups frozen corn)
4 spicy Italian sausages (or sweet Italian if you prefer!)
~3/4 lb. baby potatoes, quartered
1/2 cup scallions, chopped (or sub chives)
2 red peppers, seeded & diced
1 Spanish onion, diced
1-2 tablespoons salted butter
2 tablespoons extra virgin olive oil
Salt to taste
The Steps
For roasted potatoes: Preheat oven to 375. Toss cut potatoes in about a tablespoon of extra virgin olive oil, until lightly coated. Add a dash of salt, and toss again. Spread potatoes on a cookie sheet (lined with foil for less cleanup), and roast for 40-50 minutes until lightly golden. Set aside.
For sausage: While potatoes are roasting, On medium/low heat, bring pot of water to a boil. Place sausage in boiling water, covered, for about 30-40 minutes, until sausage reaches 160 degrees and is no longer pink. Remove from water and cut into 1/2 inch pieces. OR you can remove sausage from casing and sauté in a dry pan – cutting up sausage with a slotted spoon into bite-sized pieces – for about 10 minutes, until thoroughly cooked. Set aside.
Place butter, tablespoon of olive oil, and onion in a large pot over medium heat. Sauté and continuously toss for 3-4 minutes. Add corn and pepper. Toss over medium heat for 4-5 minutes.
Reduce heat slightly to low/medium, and add cooked sausage, and roasted potatoes. Add a pinch of salt. Toss for another 2-3 minutes.
Add scallions and gently toss until combined. Remove from heat.
Serve in a wide bowl with a very large spoon.
The Steps with Pictures
For roasted potatoes: Preheat oven to 375. Toss cut potatoes in about a tablespoon of extra virgin olive oil, until lightly coated. Add a dash of salt, and toss again. Spread potatoes on a cookie sheet (lined with foil for less cleanup), and roast for 40-50 minutes until lightly golden. Set aside.
For sausage: While potatoes are roasting, on medium/low heat, bring pot of water to a boil. Place sausage in boiling water, covered, for about 30-40 minutes, until sausage reaches 160 degrees and is no longer pink. Remove from water and cut into 1/2 inch pieces. OR you can remove sausage from casing and sauté in a dry pan – cutting up sausage with a slotted spoon into bite-sized pieces – for about 10 minutes, until thoroughly cooked. Set aside.
Place butter, tablespoon of olive oil, and onion in a large pot over medium heat. Sauté and continuously toss for 3-4 minutes. Add corn and pepper. Toss over medium heat for 4-5 minutes.
Reduce heat slightly to low/medium, and add cooked sausage, and roasted potatoes. Add a pinch of salt. Toss for another 2-3 minutes.
Add scallions and gently toss until combined. Remove from heat.
Serve in a wide bowl with a very large spoon.
