8 oz package of Benjamin Twiggs Cherry Summer Sausage, sliced and quartered
1 lb baby red potatoes, quartered
2 tsp olive oil
1/2 tsp garlic salt
1/2 tsp pepper
1/4 red onion, chopped
1 red pepper, chopped
10 stalks fresh asparagus, cut into 2” pieces
2 tbls fresh Rosemary, finely chopped



Place olive oil and potatoes into large skillet on high heat.  Season with garlic salt and pepper and put lid on.  Cook on high until the oil sizzles, then reduce heat to low.  Cook with lid on for 20-30 minutes, shaking pan periodically to ensure potatoes don’t stick.  Remove from heat and let steam with lid on for 5 more minutes.
Transfer potatoes to a medium sized bowl.
Add Benjamin Twiggs Cherry Summer Sausage to the skillet and saute on medium low until browned.  Add veggies and Rosemary.  Continue cooking, stirring occasionally until onions and peppers are slightly browned.  Add potatoes back to the skillet and mix well.  Saute for another 5 minutes.  Serve immediately.  Serves 4.

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