My family recipe:
1 1/2 pounds sweet Italian Sausage, oven roasted
2 large Russet potatoes, peeled and slice 1/2″ slices
1 cup jarred Vinegar Peppers, cut in 2″ pieces
4 tablespoons extra virgin olive oil plus extra
1 onion, sliced
3 garlic cloves, minced fine
1/2 cup dry white wine
1/2 cup chicken stock
1/2 cup vinegar from jarred peppers
1/2 teaspoon crushed red pepper flakes
1 teaspoon kosher or sea salt
4-5 grinds of black pepper mill or 1/2 teaspoon black pepper
