Sausage Campagnola, an Old World Tradition

Planning Gameday or an improv Sunday Supper?  

Sausage Capagnola one pot

The old world tradition of sausage and vegetables makes this rustic country dish ideal for cooking on the grill or stovetop. Cook it today and it will taste even better tomorrow. 

Sausage Campagnola

Sausage Campagnola

Makes 4-6 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

2 Tablespoons olive oil

1 pound Italian Ring Sausage

½ sweet onion, chopped 

6 cloves garlic

1 red bell pepper, cut into small strips

2 small Yukon potatoes, sliced thin

¼ cup dry white wine

pinch red pepper flakes

3 Tablespoons Fresh Basil, torn 

¼ cup pecorino Romano cheese

Pre heat a large sauté pan over medium heat.

Add olive oil, and sausage and cook until the sausage has browned. Add onion, garlic, red bell, and Yukon potatoes and cook on low to medium heat until soft and a rich golden color and fully cooked. 

Add Kale, red pepper flakes, fresh ground black pepper and wine and cook 4-5 minutes.

Serve topped with fresh basil and park cheese. 

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