• 3 Italian Sausages (about 360 g total, mild or spicy as you like)
• 2 1/2 C peeled and diced Yukon Gold Potatoes (about 2 medium potatoes)
• 1 C diced Cooking Onion (about 1 medium onion)
• 10 large Eggs
• 1/4 C chopped Flatleaf Parsley
• 1 1/2 Tsp Kosher Salt
• 1/4 Tsp freshly ground Black Peppercorns
• Vegetable Oil, for cooking
• 1/2 C Flavor Bomb Cherry Tomatoes, halved
• 1 1/4 C Baby Arugula
• 1 Tsp Extra Virgin Olive Oil

Additional Kosher Salt and Black Peppercorn to taste

Preheat oven to 350°F.

Heat 12″ cast iron or oven-safe non-stick skillet over medium high heat.  Add 1 tablespoon vegetable oil to pan.  Remove casing from sausages (discard casing), and roughly crumble into hot pan.  Fry sausage pieces until golden brown and cooked.  Remove from pan and set aside.

Add onions to hot pan and cook until light golden and soft, about 4-5 minutes. Remove from pan and set aside with cooked sausage.  Add 2 tablespoons oil to pan and cook diced potatoes until golden brown and mostly cooked through, about 5-6 minutes.  Season potatoes with 3/4 teaspoon salt. (If bottom of pan has a lot of stuck on browned bits, remove potatoes and give the pan a quick good wipe before continuing on with adding back 1 tablespoon of oil and browned potatoes.)  Add sausage and onion back to pan and stir to distribute evenly. 

In a large bowl, whisk together eggs, chopped parsley, 3/4 teaspoon salt and 1/4 teaspoon pepper.  Pour egg mixture into pan, now over medium heat and allow egg to run over filling.  With a spatula, lift edges slightly to allow egg to run under.  Let egg mixture cook on the stovetop about 2-3 minutes, to allow bottom to set before placing the pan into preheated oven to finish cooking.  Bake in oven about 20 minutes, until center of frittata is set.  Remove from oven and allow frittata to cool 15 minutes in the pan before serving.

Just before serving, in a medium bowl, toss together halved tomatoes, arugula, extra virgin olive oil, salt and pepper to taste.  Arranged dressed salad on top of the frittata and serve straight from the pan.

• 4 large Italian Pork Sausages (about 1.5 lb total)
• 3/4 C shredded Smoked Cheddar
• 1/2 Tsp Smoked Paprika
• 1 Tsp finely chopped Jalapeño
• 1 Tsp All-Purpose Flour
• 4 Hot Dog Buns, toasted
• 2 Tbsp melted Butter
• ½ C Baby Arugula

Par-cook the sausages. In a large shallow pan, add sausages and just enough cold water to cover. (If you’re feeling fancy, you could add beer for some extra oomph here. Your call.) Bring to a gentle simmer for 10 minutes, remove sausages from liquid and set aside. Let cool on a clean foil-lined tray.

Preheat broiler to high and set rack one third from top of oven.

In a small bowl combine smoked cheddar, smoked paprika, jalapeño, and all-purpose flour. Mix well and set aside.

Score cooked sausages in a diagonal cross hatch pattern, about ½ inch deep, without cutting all the way through. The scored marks will spread open slightly as they broil and you want to leave the sausage base intact for best results. Broil on foil-lined tray until surface is golden and hatches open up slightly, about 3-4 minutes. Using kitchen towels, remove the tray from oven and carefully gently press cheese mixture into the pockets you’ve created in the sausages. (Be careful, as both the tray and the sausages will be hot to the touch.) Broil cheese-stuffed sausages for about two minutes, or until cheese is melted, bubbly and has a few crispy edges.

Served hot on toasted, buttered buns with fresh baby arugula.