Ingredients:

  • 12 oz (340g) Summer sausage, sliced into ¼-inch rounds
  • 1 lb (450g) Baby red potatoes, diced into ½-inch cubes
  • 2 tbsp (30ml) Olive oil, divided
  • 1 medium (150g) Red bell pepper, chopped
  • 1 medium (200g) Zucchini, halved lengthwise and sliced
  • 1 small (100g) Yellow onion, diced
  • 3 cloves (15g) Garlic, minced
  • 1 tsp (5g) Smoked paprika
  • ½ tsp (3g) Dried oregano
  • ½ tsp (3g) Salt
  • ¼ tsp (1g) Black pepper
  • 1 tbsp (15ml) Fresh parsley, chopped

Instructions:

  1. Dice the baby red potatoes into uniform small cubes and chop the vegetables to ensure even cooking.
  2. Heat 1 tbsp of olive oil over medium-high heat in a 12-inch cast iron skillet. Add the summer sausage rounds and cook for 2–3 minutes per side until they develop a deep, mahogany-colored crust. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pan.
  3. Add the remaining 1 tbsp of olive oil to the pan if needed. Toss in the diced potatoes in a single layer. Let them sit undisturbed for 4–5 minutes to achieve a golden crust, then stir and cook for another 5 minutes until tender.
  4. Add the diced onion and red bell pepper to the potatoes. Sauté for 3–4 minutes until the onion is translucent.
  5. Stir in the minced garlic, smoked paprika, oregano, salt, and black pepper, cooking for about 1 minute until fragrant.
  6. Return the seared summer sausage to the pan and add the sliced zucchini. Cook for an additional 5–7 minutes until the zucchini is tender but still crisp.
  7. Remove from heat and garnish with chopped fresh parsley before serving.