|Roasted Potatoes with Garlic Cloves and Surry Sausage|
Last week, I had picked up a few yellow potatoes in anticipation of roasting them, but I never got around to it. I brought home three small Surry sausages, one for each of us, and cubed them along with the potatoes. I tossed these with olive oil, fresh rosemary from the garden, salt, pepper, and lots of whole peeled garlic cloves (about a half a pound) and then this mix went onto a sheet tray in a very hot oven with the convection fan on for about 25 minutes, turned once about 15 minutes in.
Roasted potatoes with rosemary and whole garlic cloves is one of my all-time favorite dishes. I've never roasted potatoes with Surry sausage before, but it is a huge winner. This dish is so, so delicious. I cannot forget this one.
A word about Surry sausage. These are small maybe two-ounce smoked pork sausages made by S. Wallace Edwards and Sons of Surry, VA. They have a firm texture and taste of pork, sage, and black pepper and have been made the same way as long as I can remember and I can remember more than 50 years. Sam Edwards once told me that they used to take the leftover fresh sausage that didn't sell, stuff it into casings, and smoke it to preserve it. Now, the demand is so great that they purpose make the smoked sausage; no longer is it a by product of their fresh sausage business. When you go to order them, look for "hickory-smoked sausage links." Now only they call them this: everyone else in the state calls them Surry sausage. They make different kinds of sausage, but these little smoked guys are what you want. They are one of the very best sausages in the world.