SMOKEY POLISH SAUSAGE WITH FRIED POTATOES A straightforward one-skillet supper of seared hotdogs and potatoes only requires a little amount of ingredients. This skillet gets a delicious herby parmesan taste from the pesto.This skillet of potatoes and frankfurters is a simple, comforting meal from the countryside. It’s nothing fancy, but sometimes all you need is a wiener and some smashed potatoes.
This Skillet of Sausage and Potatoes is the perfect, easy supper that the whole family will love. Seared hotdogs, peppers, and potatoes combine with aromatic onions to create a spicy, one-pot dish that’s perfect for weeknight dinners or family breakfasts on the go!
INGREDIENTS FOR SMOKEY POLISH SAUSAGE WITH FRIED POTATOES
- Two and a half pounds of peaches, Cut into wedges that are 3/4 inch thick, grooved, and sliced (about eight cups)
- One cup, or around half a liter, of blueberries
- Two-Third cups all-purpose flour
- Two teaspoons baking powder
- One vanilla, cut in half lengthwise
- Half cups unsalted cold butter, (1 stick), cut into small pieces
- Three tablespoons cornstarch
- Two tablespoons packed light brown sugar
- One tablespoon of fresh lemon juice
- One teaspoon finely chopped fresh ginger, peeled
- salt
- Two tablespoons plus one cup of heavy cream, with more for brushing
- sprinkling sanding sugar
INSTRUCTIONS FOR SMOKEY POLISH SAUSAGE WITH FRIED POTATOES
- Set oven temperature to 375 degrees. In a large bowl, mix together peaches, blueberries, cornstarch, brown sugar, lemon juice, ginger, and a little pinch of salt. Place in a 12-by-8-1/2-inch baking dish; space them out.
- In a larger basin, combine the flour, baking powder, teaspoon of salt, and remaining 1/3 cup of granulated sugar. Using a pastry blender or a pair of knives, carefully cut the butter into little pea-sized lumps.
- Scrape in vanilla bean seeds to create a cream. Toss to mix with a fork. Throw away the pod. To mill the mixture, add the cream mixture. Stir until a soft, sticky paste forms. Divide dough into ten equal parts; fill the order. Apply cream to the dough, then strew in sugar sanding.
- To collect juices, place a parchment-lined baking sheet on the oven’s lowest rack. For 55 to 70 minutes, or until the cobbler is golden brown and the liquids begin to boil, mix it on the top rack directly over the baking sheet. Cover the foil lightly if the top layer bleaches too rapidly. Give it an hour or so to chill before serving.