Sausage with Corn, Peppers and Potatoes
Yield: 4-6 servings
Cook Time: 45-50 minutes
Tips: Any type of potato may be used. Poblano peppers are also sometimes referred to as pasilla peppers in grocery stores. Frozen or canned corn (yellow or white) may be used.
Suggestion: Delicious topped with dollops of sour cream and/or sliced green onions.
Ingredients
- 4 large baking potatoes
- 4 large poblano peppers
- 1 lb. frozen (thawed) or canned corn kernels, divided
- 2 lbs. mild Italian sausages, sliced into thick bite-size rounds
- 2 tablespoons olive oil
- 1 large onion, sliced
- 6 garlic cloves, chopped
- 1 cup chicken broth
- salt and pepper
- sour cream for serving
- 1/2 cup chopped green onions for serving
Directions
Preheat oven to 375°. Once preheated, bake potatoes for 35 minutes. Remove from oven and set potatoes aside.
Cut tops off of peppers, then remove seeds. Arrange on a baking pan and broil until the skin blisters (watch closely, as this will happen fairly quickly). Remove peppers from broiler and allow to cool. Peel off skin, then slice into 1/4-inch-thick rings and set aside, reserving any juices.
Puree half of the corn kernels in a food processor, adding a little chicken broth if needed to help processing. Set aside.
In a large skillet, brown sausage chunks in oil over high heat and remove sausage when still pink in centers (about 3 minutes). Reduce heat to low-medium, then add onions and sauté until soft (about 7 minutes). Add garlic and sauté just until tender. Add remaining (unprocessed) corn kernels and chicken broth. Season to taste with salt and pepper. Bring to a simmer.
Meanwhile, peel skins off potatoes and cut into large chunks (about 1 1/4 to 1 1/2-inch in size). Add to the skillet along with sliced peppers and any juices. Simmer until potatoes are tender (about 5-10 minutes). If necessary, add a small amount of additional chicken broth.
Return sausage and juices from the sausage to the skillet. Add puréed corn and simmer for 5-10 more minutes, or until sausages are cooked through. Adjust seasoning to taste. Garnish with dollops of sour cream and sliced green onions, if desired.
Cut tops off of peppers, then remove seeds. Arrange on a baking pan and broil until the skin blisters (watch closely, as this will happen fairly quickly). Remove peppers from broiler and allow to cool. Peel off skin, then slice into 1/4-inch-thick rings and set aside, reserving any juices.
Puree half of the corn kernels in a food processor, adding a little chicken broth if needed to help processing. Set aside.
In a large skillet, brown sausage chunks in oil over high heat and remove sausage when still pink in centers (about 3 minutes). Reduce heat to low-medium, then add onions and sauté until soft (about 7 minutes). Add garlic and sauté just until tender. Add remaining (unprocessed) corn kernels and chicken broth. Season to taste with salt and pepper. Bring to a simmer.
Meanwhile, peel skins off potatoes and cut into large chunks (about 1 1/4 to 1 1/2-inch in size). Add to the skillet along with sliced peppers and any juices. Simmer until potatoes are tender (about 5-10 minutes). If necessary, add a small amount of additional chicken broth.
Return sausage and juices from the sausage to the skillet. Add puréed corn and simmer for 5-10 more minutes, or until sausages are cooked through. Adjust seasoning to taste. Garnish with dollops of sour cream and sliced green onions, if desired.