Rosemary Sausage and Potatoes Recipe

  • 16 ounces frozen tomato, garlic and rosemary sausage - thawed
  • 5 Yukon gold potatoes - large in size and cubed
  • 2 onions -large in size and sliced
  • 4 cloves garlic - diced
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary - chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 - 5 cups water
  • 1 cup cherry tomatoes - halved
  • 1/2 cup mozzarella cheese
  • Slice the sausage in to 1/4 inch wheels.
  • In a large skillet that has a lid heat the olive oil over med-high heat, add onions, sausage, garlic, rosemary, salt and pepper.
  • Cook stirring until onions are slightly tender.
  • Stir in the cubed potatoes and 1 and 1/2 cup of the water, cover.
  • Stir every 2 mininutes, add more water if nessasary so that the potatoes will cook, about 8-12 min.
  • When the potatoes are tender and the sausage is cooked add the tomatoes, turn down heat and allow to simmer for 2 min.
  • Serve warm topped with cheese.
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