2 onions (roughly diced)
1 small capsicum (diced)
200g button mushrooms sliced
500g washed potatoes diced
150g snacking tomatoes
2 cloves garlic
800g pork & fennel Italian sausage
3/4 cup chicken stock
1 tablespoon thyme
1 tablespoon rosemary
2 tablespoons diced parsley
3/4 cup grated mozzarella cheese
1/2 cup Parmesan
2-3 tablespoons olive oil
1 tablespoon butter
Remove the sausage from the casing into bite-size chunks (you want a sausage with some fat added flavour)
Roughly dice the onion
Slice and chop the mushrooms. Set aside.
Finely chop the rosemary and thyme leaves and set aside.
Finely chop the parsley setting aside.
Wash and dice the potatoes (into bite-size pieces). Leave the skin on.
Slice the tomatoes in half.
Heat an oven-proof pan (with a lid if available)
Preheat oven to 180 degrees Celsius
Heat to medium-high heat and add the olive oil. Cook the sausage for 5-6 minutes until browned.
Remove the sausage. Using the same pan add the thyme, rosemary, and butter. Once the butter bubbles, add the garlic and onions. Sauté for a few minutes before adding the mushrooms.
Spread the mushrooms out (try not to stir too much allowing them to brown.
Once browned add the capsicum and tomatoes. Mix through cooking for a few minutes.
Pour in the potatoes and cook for 5 minutes.
Return the sausage back to the pan with 1 cup of stock.
Sprinkle the cheese over the top and place the lid on (or cover with foil).
Bake for 25 minutes. Remove the lid and brown for a further 5 minutes.
Finish with a sprinkle of fresh parsley. Serve with a green salad and some crusty bread.
This recipe was inspired by Cooking Light.