Snake and Potatoes — Let's Make A Home

My family has always enjoyed spiraled cheese and parsley sausage (called Chevalatta), so I thought I would try and make a festive Halloween version of this dish: introducing Snake and Potatoes! Using ingredients that include the colors of the spooky season, I capitalized on the snake-like spiral sausage to bring an unusual dish to our Halloween table. Instead of the typical yukon gold potatoes, I bought a sack of multicolored mini potatoes, which added a deep purple and red color to the potato hash which contrasted nicely with the orange and green peppers. Halloween calls for something “unusual” and I found no better way to introduce a holiday palette to this dish than through these colorful vegetables.

INGREDIENTS
1 package of Chevalatta (spiraled cheese and parsley sausage)
24 oz. of baby potatoes
1 large orange pepper (about 1 1/2 - 2 cups diced)
1 large green pepper (about 1 1/2 - 2 cups diced)
1 medium onion, red or white
3 tablespoons olive oil salt & pepper to taste

A little bit of char on the Chevalatta brings a nice smokiness to the dish.

1) Grill the Chevalatta to the proper temperature stated on the packaging. You will want the outside to be a nice grilled, golden brown color. You can grill the sausage as the first step or last in this recipe, just be sure to keep it at the proper temperature for food safety purposes.

2) Wash all of the vegetables you are using, then pat dry to remove moisture. Once your vegetables are dry, dice the onions and peppers.

3) Quarter the mini potatoes and set aside.

4) Place skillet on medium heat and add 3 tablespoons olive oil. Sauté your potatoes until they are halfway cooked, about medium softness.

5) Add onions, salt and pepper and sautee them with the potatoes until the onions begin to soften and start to become clear.

6) Add all of the orange and green peppers to the potato and onion mixture and stir. Let the mixture sizzle a while, occassionally stirring as not to burn the onions.

This is a great dish to feed a crowd, just double the potatoes and vegetables and the sausage will likely stretch for quite a few plates.

7) Once you see the potatoes brown a bit, and your peppers are soft, remove the pan from the heat.

8) You can serve this on a big dish with the whole sausage presented on top of the potato mixture for the full "snake" effect or slice the sausage, and plate it as desired.