Italian Sausages and Potatoes al Sugo by U. Larosa.

SHOT 1: Italian sausages or gourmet sausages (butcher choice, minimum 75% meat), 5 potatoes, 3 tomatoes, half a lemon and beet tops (or spinach).

SHOT 2: Grill the sausages for 10 minute in a frying pan with some olive oil. Chop some tomatoes and onions. Once the sausages get a grill line on both sides (don’t worry if they are not completely cooked inside), you can then add the onions and the tomatoes to the pan and bring it all to a boil (you do not need to add water), add salt and pepper.
At the same time, put in a different frying pan sliced potatoes (keep the skin on; it’s so delicious), fry them for 10 minutes in olive oil and add half a teaspoon of curry powder (I use curry powder in almost all of my recipes. It gives a great taste and colour).

SHOT 3: You can now add the potatoes to the sausage pan and cook for 30 minutes. Add some rosemary for flavour and keep stirring every now and then.

SHOT 4: Serve the sausages with steamed carrots and beet tops (or spinach).

 

 

 

 

 

 

 

 

 

 

 

 

 

SHOT 5: Squeeze half a lemon on the sausages and serve with some bread for scarpetta (in Italian this means soaking up the juice of the tomatoes with some bread at the end of the meal. Italian people always do this). I always have hot chilli on my plate to spice up the dish.