SAUSAGE, POTATO, PEPPER & ONION BAKE
Serves: 4-6 2 tsp (10 mL) cumin seeds ■
2 tsp (10 mL) coriander seeds ■ 1 tbsp (15 mL) sweet paprika ■ 2 tbsp (30 mL) pul biber chili ■ flakes (see note)
1 lb (454 g) sausages (preferably ■ with a high meat content) 3 tbsp (45 mL) garlic oil ■ Maldon sea salt flakes and ■ freshly ground black pepper 2 large potatoes, parboiled with ■ skin on and cut into 1/2-inch(1.25-cm-) thick slices
1/2 lb (226 g) small peppers or 1 ■ large red and 1 large green pepper, cored, deseeded and cut lengthwise into 1-inch- (2.5-cm-) thick strips
2 large red onions, quartered ■ and each quarter halved To serve: 3/4 cup (180 mL) thick Greek ■ yogurt
Sriracha ■
1. Heat a large frying pan over medium-high heat, add the cumin and coriander seeds, and toast, shaking the pan until they release their aroma and begin to brown a little, taking care not to let them burn, about one minute. Transfer the seeds to a mortar and pestle and crush them very roughly, just to break them. Transfer to a bowl and combine with the paprika and pul biber.
2. Using the same frying pan you used to toast the seeds, fry the sausages over high heat until they start to brown on all sides, 6-8 minutes; you don’t need to fully cook them in the pan as they will finish cooking in the oven later. Remove from the heat, cut each sausage into 3 slices diagonally, and set aside.
3. Preheat the oven to its highest temperature. Line a baking sheet with parchment paper.
4. Brush the paper with 1 tablespoon (15 mL) of the garlic oil and season the base with salt and pepper. Lay the potato slices on the parchment paper and season again with salt and pepper and one-third of the spice mixture. Evenly distribute the sausages, peppers, and onions among the potato slices. Reserve a little of the spice mix for sprinkling, then drizzle over the remaining garlic oil and spice mix and season generously with salt and pepper.
5. Bake until the peppers are nicely browned and the sausages are cooked through, 16-18 minutes.
6. Serve with dollops of thick Greek yogurt, a good drizzle of Sriracha (or other chili sauce), and a sprinkling of the reserved spice mix. This dish goes well with simple fried or scrambled eggs.
Note: Versatile and mild, pul biber (aka Aleppo pepper) is widely used in Middle Eastern cuisines. Find it at spice shops, Middle Eastern grocery stores or online.