Smoked Sausage Recipe
Smoked sausage dates back centuries and originated as a preservation method. In Europe, especially in Germany and Poland, smoked sausages like bratwurst and kielbasa became staples. The smoking process not only extended the meat's shelf life but also added a unique depth of flavor.
Equipment
- A large skillet or frying pan
- A sharp knife and cutting board
- A spatula or wooden spoon
- Measuring spoons
Ingredients
- 4 smoked sausages (sliced into rounds)
- 2 tablespoons olive oil or butter
- 1 medium onion (sliced)
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 3 garlic cloves (minced)
- 1 cup cherry tomatoes (halved)
- 2 medium potatoes (diced and pre-boiled for 5 minutes)
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme or Italian seasoning
- Salt and black pepper to taste
- Optional: Fresh parsley for garnish
Instructions
- Slice the smoked sausage into bite-sized rounds.
- Chop the onion, bell peppers, and garlic. Halve the cherry tomatoes and pre-boil the diced potatoes for about 5 minutes to soften them.
- Place a large skillet on medium heat.
- Add 2 tablespoons of olive oil or butter and let it heat for about 1 minute.
- Add the sliced smoked sausage to the skillet.
- Sauté for 4–5 minutes, stirring occasionally, until the sausage is golden brown and slightly crispy. Remove the sausage and set it aside.
- In the same skillet, add the onions and garlic. Sauté for 2 minutes until fragrant.
- Toss in the bell peppers and cook for another 3–4 minutes, allowing them to soften.
- Add the pre-boiled potatoes and cherry tomatoes to the skillet.
- Sprinkle with smoked paprika, thyme, salt, and pepper. Stir well to coat the vegetables evenly with the spices.
- Return the smoked sausage to the skillet and mix everything thoroughly.
- Let it cook for an additional 3–5 minutes, allowing the flavors to meld together.
- Taste and adjust seasoning if necessary.
- Sprinkle fresh parsley over the dish before serving.
- Serve hot and enjoy this smoky, savory dish!