Veggies with Potatoes & Sausage & A WÜSTHOF Knife Giveaway!

By: The Food Hunter

Whether you’re a professional chef or a novice home cook, having a good quality knife is essential to making your cooking experience easier and more enjoyable. Choosing the right knife is a personal experience, especially when it comes to weight and length. I prefer shorter heavier knives to longer light weight ones. Everyone is different so it’s important to keep in mind that this tool is an extension of you and therefore needs to feel and fit comfortable in your hands.

Most people will agree that the only knives you really need are: a 12” bread knife, an 8” or 10” chef’s knife and a 3” or 4” paring knife. That being said I love working with specialty knives; like the WÜSTHOF Gourmet 8" Vegetable Knife. Ideal for slicing, dicing and mincing, this cook's knife with perforated blade and lengthwise ridge prevents food from sticking while you cut. I love the way my vegetables, especially potatoes, just slide off the knife; no more stopping half way through to push them off the blade.

If you’re looking for a specialty knife to build your collection the WÜSTHOF Gourmet 8-inch Vegetable Knife is a great choice. I find myself chopping a lot more vegetables, ever since I got one. Not sure if this is the knife for you, check this WÜSTHOF site to see what various chefs recommend.

****Thanks to the nice folks at WÜSTHOF one lucky Food Hunter's Guide reader will win this WÜSTHOF Gourmet 8-inch Vegetable Knife. (see below for details)****

Veggies with Potatoes and Sausage
(adapted from Skinnytaste.com)
(printable recipe)

1 lb baby potatoes, cut in half or quartered
2 tsp oil
1/2 tsp garlic powder
1 tsp kosher salt
fresh cracked pepper
14 oz Italian sausage, sliced 1-inch thick
4 cloves garlic, sliced thin
1/2 green bell pepper, diced 1-inch squares
1/2 red bell pepper, diced 1-inch squares
1 red bell pepper, diced 1-inch squares
2 tbsp fresh basil
2 cups zucchini, 1/2 inch thick and quartered

Place oil and potatoes in a large, deep non-stick skillet with a tight fitting lid on high heat; season with garlic powder, salt and pepper. When the skillet gets hot and starts to sizzle, reduce heat to low and cook with a tight lid on for about 20-25 minutes, shaking the pan occasionally to prevent the potatoes from burning. Remove from heat and let them sit 5 minutes without removing the lid. Set potatoes aside on a dish.

Add the sausage to the skillet and saute on medium-low and cook, stirring occasionally until browned but not quite cooked through, about 10 minutes. Season chopped vegetables with salt and pepper. Add peppers, garlic and basil to the skillet and mix. Continue cooking stirring occasionally until peppers become slightly browned. Add zucchini and cook an additional 5 minutes, mixing as it cooks until cooked through.

Return the potatoes back to the skillet and mix well. Adjust salt and pepper as needed; cover and cook a few more minutes.

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