Ingredients:

  • 1 lb black pepper summer sausage, sliced into rounds
  • 1.5 lbs Yukon Gold potatoes, diced into 1/2 inch cubes
  • 1 large yellow onion, coarsely chopped
  • 2 medium bell peppers (red and green), chopped into 1 inch pieces
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tsp coarse sea salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp fresh Italian parsley, chopped
  • 1 tbsp apple cider vinegar

Instructions:

  1. Preheat the oven to 400°F (200°C). Slice the summer sausage into 1/4 inch rounds, dice the potatoes into uniform 1/2 inch cubes, and chop the onion and peppers into bite-sized pieces.
  2. In a large mixing bowl, combine the sausage, potatoes, onion, and peppers. Drizzle with olive oil and add garlic powder, smoked paprika, salt, and cracked black pepper. Toss thoroughly until evenly coated.
  3. Spread the mixture in a single layer on a large rimmed baking sheet. Roast for 20–25 minutes, using tongs to flip the larger chunks halfway through, until potatoes are fork-tender and sausage edges are crisp.
  4. Remove from the oven and immediately drizzle with apple cider vinegar and sprinkle with fresh parsley.