Great Eats

Roger and Dawn Hubmer owners of Prairie Pride Farms make some very fine sausage that they sell at the St. Paul Farmer's Market in Lowertown. While they gave out free samples of a very tasty wild rice sausage this weekend it was their andouille that I could not resist. This is an awesome time to make meals of nothing but fresh food available at the farmer's market. It won't be long before all this fresh local produce is a sweet memory. On Sunday we had a throw together almost 100% farmer's market dinner as a break from the death march that is unpacking after the movers deliver your stuff.

Fresh New Potatoes with Andouille
red skinned potatoes
red bell pepper
yellow bell pepper
onion
fresh garlic
3/4 of an andouille sausage link per person
dab of butter
salt and pepper
sour cream

Boil the potatoes whole until tender. Drain and cool, then remove skins as desired. Dice. Chop the bell peppers and onion fine. Saute in butter just until onions start to caramelize, then cover and simmer until they are quite soft. Slice sausages then cut slices into quarters. Put in covered skillet with peppers and onions and chopped fresh garlic (to taste) with enough water to cook the sausage. After sausage is cooked through remove cover and let sauce continue to simmer until it is quite thick and begins to caramelize. Stir in potatoes, add salt and pepper to taste, then turn up heat. Let sit until potatoes begin to brown and a nice crust begins to form. Turn and brown other side. Slide onto a plate and serve with sour cream on the side. Goes great with beer and football. If you eat breakfast at Keys this is very much like a dish on their menu. (Can't remember the name, I've only been there once.) But, for the price of one restaurant serving you can feed three very hungry adults.