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Farm Fresh: Sausages meld with spuds, sprouts

Thursday, October 18, 2001

By Arlene Burnett, Post-Gazette Staff Writer

If you're looking for a delicious fall dish with a spectacular presentation, try today's recipe. Chicken Sausages Roasted with Potatoes and Brussels Sprouts is the picture of autumn.

Imagine a dish with strips of red peppers, potatoes baked to a golden brown, deep green brussels sprouts and juicy browned sausages. This is a perfect dish for a cool autumn day. Add a salad and warm rolls and you're set. (PG Tested)

Chicken Sausages Roasted With Potatoes and Brussels Sprouts

8 cooked smoked chicken or turkey sausages
1 1/2 pounds small red skinned potatoes, quartered
4 tablespoons olive oil
1 pound fresh brussels sprouts
2 large red bell peppers, cored, cut lengthwise into 8 strips
2 teaspoons chopped fresh thyme
2 teaspoons grated lemon peel

Preheat oven to 450 degrees.

Arrange sausages in single layer at end of large roasting pan. Arrange potatoes at other end of pan. Drizzle 3 tablespoons of the oil over sausages and potatoes and turn to coat.

Sprinkle potatoes with salt and pepper. Roast until sausages are brown and potatoes are beginning to soften (about 35 minutes, but check after 20 minutes), stirring occasionally. Transfer sausages to plate and set aside. Keep warm.

Add brussels sprouts, peppers and remaining tablespoon of oil to pan and toss to blend. Roast until vegetables are tender and brown around edges, stirring occasionally, about 25 minutes.

Bon Appetit, January 2001

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