This is just an quick, delicious and satisfying comfort food using the traditional Peppers & Onions you find at most fairgrounds as a platform and a kicking off point.
For this you’ll need: 2-4 sausages chopped into disks (we used some garlic chicken sausages we got from the farmers market, but any of your favorites will do), 1 large red pepper (chopped into thin slices), 1 medium onion (chopped into thin ribbons), 4-6 potatoes (chopped into 1/2″ cubes), 1/2 c white wine (or chicken stock), 1/4 cup heavy cream, 1/4 cup shredded parmesan, 2 garlic cloves (crushed and roughly chopped), fresh thyme, olive oil, 1 tsp unsalted butter, salt & pepper.
First, bring a small pot with about 2-3″ of water to a boil and part boil the chopped potatoes for about 3-4 mins. Drain and set aside.
Pre-heat the over to 400.
In an oven-proof skillet heat the olive oil over medium heat, then add the chopped sausage and cook until brown on both sides. Remove from skillet with a slotted spoon (leaving the oil in the pan) and allow sausage to drain on a plate lined with paper towels.
Add butter to the oil until melted – then add chopped garlic and quickly toss for about 1 min. Add chopped onions and cook until just beginning to soften, about 3 mins. Then add chopped red peppers and toss well. Add salt & pepper and fresh thyme (we generally strip the small leaves from the stalk add about 1 tsp of those). Stir and toss well over medium heat until peppers are just softened and onions are just beginning to brown, then add the sausage back into the pan.
Add wine or broth and turn up the heat. Let this cook down for about 5 mins until most of the liquid has evaporated and then add the cream. Cook down, again, until about 1/2 of the cream is gone.
Turn off the heat under the skillet and spread the shredded parmesan on to the top. Bake for 8-12 mins until browned on top and cheese is melted.
Serve in bowls with crusty bread and a side salad.