Entree: Spain – Aragon – Longaniza de Graus (Traditional Aragonese pork sausage flavored with smoked paprika and garlic, typically grilled or roasted)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 4 links Longaniza de Graus, approx. 4 oz (115 g) each, total about 1 lb (454 g)
- 1.5 lb (680 g) baby potatoes, halved (about 3 cups / 450 g whole before halving)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 3 cloves garlic, crushed (about 9 g)
- 8 oz (225 g) jarred piquillo peppers, drained or 3 roasted red bell peppers, peeled and sliced (about 12 oz / 340 g whole before roasting)
- 1 tsp (5 g) sweet smoked paprika (pimentón dulce)
- Salt to taste
- Fresh flat-leaf parsley, chopped, 2 tbsp (8 g)
- Crusty bread, for serving (optional)

Instructions

1. Preheat oven to 400°F (200°C). Toss halved baby potatoes with 1 tbsp (15 ml) olive oil, 1/2 tsp salt, and spread on a rimmed baking sheet. Roast 20–25 minutes until tender and golden, turning once.
2. While potatoes roast, heat remaining 1 tbsp (15 ml) olive oil in a large ovenproof skillet over medium heat. Add longaniza links and brown on all sides, about 6–8 minutes total.
3. Add sliced onion to the skillet around the sausages and cook until starting to soften, about 4 minutes. Stir in crushed garlic and smoked paprika and cook 1 minute until fragrant.
4. Nestle piquillo peppers (or roasted red bell pepper slices) among the sausages and transfer the skillet to the hot oven for 8–10 minutes, or until sausages are cooked through and internal temperature reaches 160°F (71°C) for fresh longaniza or heated through for cured varieties.
5. Remove skillet from oven. Transfer sausages to a platter, spoon roasted potatoes, peppers, and onions alongside, sprinkle with chopped parsley, and serve with crusty bread and mustard or aioli if desired.