Entrée: Italian Sausage and Fried Potatoes with Basil Cream Sauce

Difficulty: Medium

Prep Time: 15 min

Cook Time 35 min*

Serves (2)

Think potatoes au gratin with an Italian twist. A creamy basil sauce adds a hint of sweetness to salty potatoes, while Italian sausage spices up your palate. Fresh basil is the key to this dish, helping to bring a punch of brightness. (Dried basil will work, but we're looking for a punch, not a slap.) Try to resist licking the plate when you're done.

Ingredients: 2 good sized Italian chicken (or pork) sausage links, 3 medium red potatoes, 1/2 onion, salt, pepper, oil for frying Sauce: 1/2 cup milk, 2 tbsp butter, 5-6 leaves fresh basil, 2 heaping tsp flour, 1/4 tsp garlic, 1/8 tsp salt

*Time given is for (2) servings. Cooking time will increase for more servings.

Quick note: Do not discard pans after use while cooking. The pan that is used to cook sausage will also be used for the sauce, and the pan that is used for the onions will be used to fry potatoes.

Wash potatoes (removing any eyes or large blemishes). Slice potatoes into 1/8 -1/4 inch rounds. Be careful not to slice potatoes too thinly. Though we are frying the potatoes, we do not want thin potato chips. Set aside. Rough chop basil leaves. Set aside.

Cut onion into slices. Sauté onions in large oiled pan over medium heat until almost caramelized. While onions are cooking, cut end of casing on sausages, remove sausage from casing and place in medium-sized fry pan. (If you have not removed sausage from the casing before, brace yourself for the awkwardness. This is sure to be an experience!) If using chicken sausage, a little butter or oil will be needed for the pan. Pork sausage will cook fine without this addition. Cook sausage until done. Place cooked sausage and onions in small bowl and set aside.

Add layer of oil to the large pan that was used to cook the onions. Place potato slices in pan and fry (about 5 min each side). Crack salt and black pepper over one side of potatoes. Fry all potatoes and place on paper towel as they finish.

While potatoes are frying, add 1/2 cup milk and 2 tbsp butter to the pan that was used to cook the sausage. Mix 2 heaping tsp flour in a little water to evenly dissolve. Add flour mixture to milk and butter. Stirring constantly, bring to boil over medium-high heat. Once mixture boils, reduce heat to a simmer. Stir in 1/4 tsp garlic powder, 1/8 tsp salt, and chopped basil. (Reserve some basil for garnish.) Continue to simmer for 3-5 min, stirring occasionally. (Stirring helps prevent the sauce from scalding on the bottom of the pan.) Add sausage and onions to basil cream sauce and mix thoroughly.

Divide potatoes into two batches (reserving a few for garnish) and plate however you'd like--rows of semi circles, an X pattern--get creative! Spoon sausage and basil cream sauce over potatoes. Garnish with a few of your crunchiest potatoes and sprinkle with fresh basil.

Serving suggestion: This dish is full of spices. Choose an understated side like snap peas or spinach.