This is my favorite recipe right now. We've been eating it once a week for a couple of months now. It's really inexpensive, and REALLY yummy.
Since we've been making it so much, I've found a couple of things that I think make it even better. First of all, we always use either chicken sausage or turkey sausage. They work really well, and don't dry out at all. I like mild Italian in this recipe.
The major thing I do differently is that instead of just plain red wine vinegar on the potatoes, I use this vinaigrette recipe from Ina Garten. But instead of champagne vinegar, I use white wine vinegar. I still use the flat Italian parsley, though. It adds a nice touch of freshness.
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