I am a big fan of the original NCIS series with Mark Harmon. Yet for whatever reason; we hadn’t really gotten into the two spin-off shows – NCIS Los Angeles and NCIS New Orleans. Strange, because I like Scott Bakula.
Oh but the Pandemic has changed all of that. Yes; we putter in the garden. Yes; we take walks nearly every day. We play board games and card games and do puzzles. We’re read every book in the house. Still, there aren’t enough activities to fill up the idle time. So we decided to record TV programs that we hadn’t see. NCIS New Orleans was one of them. I don’t know about you, but I cannot watch anything “New Orleans” without getting hungry. I crave French foods and Bayou cooking. It explains why we started to have different Creole Shrimp dishes on Fridays; why catfish hits the mark and why I had a strong hankering for Hot Link Sausages.
Now it didn’t help that a recent rebroadcast of Brunch at Bobby’s featured his New Orleans Brunch complete with Smoked Salmon Hash and Banana Foster Beignets. What interested me the most, aside from the obvious Beignets, was how he cooked the potatoes for the hash. Chef Bobby Flay diced the potatoes; par-boiled them and then finished them off in a cast iron skillet. I’ve got to say, the potatoes were awesome – tender yet with a beautiful brown crust. I may never fry potatoes any other way again.
Louisiana Hot Links and Fried Potatoes
1-1/2 lbs Yukon Potatoes
Kosher Salt to taste
12 oz Louisiana Hickory Smoked Hot Link Sausages
2 mini Orange Bell Peppers
1 tablespoon Vegetable Oil
1 tablespoon Bacon Drippings
Black Pepper to taste
Scrub skins of the potatoes well. Dice potatoes; place in a pot covered with about 1-inch of cold salted water. Bring to a boil over medium-high heat. Let potatoes par-cook for about 7 minutes or until firm yet cooked through. Drain well; set aside.
While the potatoes par-cook and drain; prepare the remaining ingredients. Cut the sausage into bite-size pieces on the bias; set aside. Peel and thinly slice the shallot into small rings. Break apart the rings; set aside. Stem the mini bell peppers, dice and set aside.
Heat oil with bacon drippings in a large cast iron skillet over medium heat. Once hot, add the potatoes, spread out in an even layer to allow as much of the potato surface as possible to touch the skillet. Season potatoes with salt and pepper. Fry for about 5 minutes undisturbed. Turn potatoes with a spatula. Scatter shallot and bell pepper over the potatoes, stir to blend. Let the potatoes cook another 5 minutes.
Add the sausage to the skillet; stir to mix into the potatoes. Cook until sausage is warmed through; string as necessary to prevent burning. Taste; adjust seasoning if necessary.
Sweet buttery corn is the perfect accompaniment to quench that smokin’ hot sausage.