Instructions: Cut sausage into 1-inch pieces, and marinate overnight in 1/2 cup Chianti. In a 10-inch cast-iron skillet combine sausage, potatoes, pepper, thyme, and garlic. Cook over medium to high heat, stirring occasionally, until potatoes are browned (10 to 12 minutes).

Reduce heat to medium-low. Cover; cook until potatoes are tender (8 to 19 minutes). Stir in remaining ingredients. Continue cooking, uncovered, until vegetables are crispy tender (4 to 5 minutes). Serve from skillet.

This recipe yields 6 servings.

Comments: Use Johnsonville Italianti Sausage with Chianti wine, or just add up to 1/2 cup Chianti wine to any good Italian Sausage before cooking. I usually serve with scrambled eggs, fresh garden tomatoes in summer, and wheat scones or cornbread.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.