Serves 6 to 8
8 ounce bag round new potatoes
Tablespoon fresh rosemary, minced
EDDY Savory Garlic Sausage
Tablespoon Olive oil
Kosher salt
Fresh chives to garnish
Preheat oven to 375°. Wash and pat dry the potatoes. Toss the potatoes in half the olive oil and half the rosemary. Spread potatoes out in a single layer on a sheet pan. Put in oven for 20 to 25 minutes or until soft. While potatoes are cooking, warm the EDDY sausage on the grill or in a cast-iron skillet on medium. Turn a few times until heated thoroughly.
Once the potatoes are soft, remove them from the oven. Place in a large bowl and toss the potatoes in the remaining olive oil, rosemary, and kosher salt to taste. Once the potatoes have cooled slightly, cut the potatoes and the sausage in quarter to half inch strips. Alternate potatoes and sausage on bamboo skewers. Top with chives and extra salt as garnish. Serve on a cutting board for an extra rustic feel.
