A fantastic appetizer for any season and (relatively) easy to make. I discovered this recipe shortly before considering trying to cut meat out. The appetizer was a hit, so I quickly worked towards making a vegetarian version. I have served this vegetarian style at several parties without people even realizing that it wasn’t meat. Enjoy!
Approx. 32 bites
6 red potatoes, skin on
3 tbs. olive oil
1 tsp. oregano
2.5 Field Roast Sausages, Italian or Chorizo Style (1 package contains 4 sausages)
Bring a pot of water to boil. Carefully drop potatoes into water and boil for15 minutes. While potatoes are boiling unwrap 2 to 2.5 sausages and slice at about 1/4″ thick.
Remove potatoes from boiling water and set aside to cool (be careful not to boil the potatoes too long! You want them soft, but not mushy). Pre-heat oven to 425. Once cool enough to handle, slice the potatoes into circles at about 1/4″ thick and then cut in half again to make half-moons.
Place potatoes into a large mixing bowl with 2 tbs. olive oil, 1 tsp. oregano, salt & pepper to taste; mix to thoroughly coat potatoes with seasoning. Spray a cookie sheet with oil and spread potato slices out across the pan. Place in oven for 15 min. While potatoes are baking, heat 1 tbs. olive oil on medium-high heat in a pan and begin sauteing sausage slices until browned (3-5 min. per side).
Once potatoes are out of the oven & sausage is brown you can begin assembling the bites by placing 1 piece sausage atop 1 potato. Arrange on a platter with optional toothpick skewering. Squeeze fresh lime juice across the top and serve!