I know I have mentioned before how much I love the sweet Italian sausage from Anschuetz Farm, but I have to mention it again. The fennel and anise seed in the sausage just bring this dish of sausage with potatoes and zucchini to a whole nother level. That’s Pennsylvania speak for those who are unfamiliar with the phrase. Yins PA folk know what I’m talking about.
Moving on, this dish is perfect for a weekend dinner. It does take a little bit of time to cook everything, but it’s worth it. I used garlic infused olive oil to cook the potatoes in and threw some fresh parsley in with the onions and garlic. I would have added more parsley, but there were a couple of bees hanging out in my garden and I was already stung once this summer and I didn’t want to risk getting stung again.
The potatoes were from my CSA from Strites’ Orchard and the zucchini was from my grandparents’ garden.
- 1 lb sweet Italian sausage, cut in 1" pieces
- 5-6 small potatoes, halved then quartered
- 1 zucchini, sliced and chopped
- 1 onion, diced
- 4 cloves garlic, minced
- 1 Tbsp fresh parsley, chopped
- 1-2 Tbsp olive oil
- Heat olive oil in a large pan over medium-high heat. When hot, add potatoes and reduce heat to medium. Cover and cook for about 20 minutes, stirring occasionally.
- Set potatoes aside.
- In the same pan, add sausage and brown about 10 minutes.
- Stir in onions, parsley, and garlic. Reduce heat to medium-low and cook about 6-8 minutes.
- Stir in zucchini and cook about 5 minutes.
- Finally, add potatoes back into the pan and cook an additional 6-8 minutes.
Do you have regional sayings like “whole nother” and “yins” where you come from? Let me know!