I had a few things to use up
standard Campari's , Spinach .
and some russets needing baking .
I had a Leidy's smoked andouille sausage , it being on sale , if course.
and used it in a few dishes . I slice it into 1/8" rounds , the dice that up. I dry fry it until one side is crispy.
its not a soft sausage , has some chew to it
So ...
spinach chipped , tomatoes in 1/8th , a little olive oil , and in this case some Penzey's pico & fruta . that sits until the dried spices hydrate
potatoes micro'd 5 min or so , ( 4 large , Ill use the extras tomorrow ) 40 min CSO conventional bake , 400 F until the skins are very crispy
Ive learned to slice up the hot potatoes into good sized chunks , add a little butter . cutting these potatoes ' on the plate '
is a bit of a challenge as the skins are ' durable ' window green onions .
I thought this was going to be good , maybe a little better than that
but it turned out ... to be outstanding . chili from the sausage , texture from the sausage and the potato skins
etc.
this is a new keeper for me , and oh so easy to make. the Campari added acid to the dish. the sausage a nice ' glow '
