Sausage and Peppers

SAUSAGE:
1. Cut 1 whole sausage (You may use Kielbasa, Hungarian, Cervelat…etc.) into bite size pieces.
2. In a frying pan heat 1 tsp Olive oil and brown the sausage.
3. Set aside the sausage and drain on paper towels to remove excess oil.
4. Set aside the pan to use for the vegetables.

BARBECUE POTATOES WEDGES:
1. Wash and slice into wedges at least 4 large potatoes and leave skin on.
2. In a bowl mix enough of the following to lightly coat your potato wedges: Cayenne, Sweet Paprika, and Garlic Powder.
3. Proportion the mix according to your liking. Add a dash of Nutmeg.
4. In a clean paper bag (or you may make one out of parchment paper) add the coating mixture and potato wedges. Close the bag and toss to make sure that all the wedges are coated entirely.
5. In a deep fryer, heat oil (250’F) and cook potato in small batches for 3 minutes or until potatoes are soft. Drain in a mesh strainer and then on paper towels.
6. Re-fry the potatoes this time at 375’F temp until golden and crispy. Drain in paper towels and season with salt.

PEPPERS:
1. In the pan used to brown the sausage, add 1 tsp butter and sauté 1 large onion (cut into slivers).
2. After onions are translucent add 4 cloves of garlic (cut into slivers).
3. Do not brown the onions and garlic and add 1 large green bell pepper (strips) and 1 large red bell pepper (strips).
4. Season with salt and pepper.
5. Toss in the sausages and heat through.

Arrange the potato wedges on a plate and place in the center the sausage and peppers. Serve with condiments you like (Sweet and Sour Sauce, Tomato Ketchup or Tartar Sauce).