Roasted Sausage and Peppers

Preheat oven to 425. In a 9 x 13 pan combine sausage, cut into one inch chunks, with onions, peppers, potatoes, balsamic vinegar and ground black pepper. Roast in oven until sausages are completely browned, onions nicely carmelized and liquid is almost completely evaporated, about forty-five minutes. Stir occasionally, and add water in 1/4 cups if pan seems to be drying out.

Remove from oven, add an additional tablespoon of balsamic vinegar and one tablespoon water. Let stand for three minutes, then stir, scraping up brown bits and sauce. Pour into serving dish, or directly in hot, crusty rolls. Serves four.

Cate’s Notes: The original recipe did not call for peppers or potatoes, so because I added those, I doubled the amount of balsamic vinegar to 2/3 and used a larger pan than 9×13.