Tex-Mex sausage-salsa supper

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10 min


4 servings

* PLUS Cooking time: 25 minutes


  • 3 medium potatoes , preferably Yukon Gold
  • olive oil
  • 2 green bell peppers
  • 5 to 6 mild Italian sausages
  • 284-mL can undiluted chicken broth
  • 1 cup salsa
  • 1/2 cup coarsely chopped fresh cilantro


  • Line a large plate with paper towels. Peel potatoes and slice into 1/2-inch (1-cm) pieces. Generously oil a large frying pan. Set over medium-high heat. Stir-fry potatoes until golden, 8 minutes. Reduce heat, if necessary. Remove to paper towels.
  • Meanwhile, core and seed peppers. Slice into thin strips. Slice sausages in half. When potatoes are removed, add sausages to pan. Turn often over medium heat until browned on all sides, 5 minutes. Add broth. Scrape up and stir in brown bits from pan bottom. Stir in peppers and salsa. When boiling, add potatoes. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until potatoes are tender and sausages are firm, 12 to 15 minutes. Sprinkle with coriander. Serve in shallow soup or wide pasta bowls.

Nutrition (per serving)

  • Calories
  • 505,
  • Protein
  • 25.7 g,
  • Carbohydrates
  • 33.2 g,
  • Fat
  • 30.3 g,
  • Fibre
  • 4.5 g,
  • Sodium
  • 1733 mg.

This hearty dinner blends spicy salsa with sausages and spuds — perfect for those chilly nights in early spring.