Chorizo with Roasted Vegetables
(Vicki Reffner)

Note:  Vicki told me how she made this recipe.  Below are the ingredients and amounts I used.  You can adjust the amounts to your needs.  Consider serving this at your next party.

2 pounds Chorizo link sausage, cut in 1-inch links
2 green bell peppers, seeded, sliced
2 large onions, sliced, separated into rings
4 or 5 potatoes, peeled, cut into small wedges
Olive Oil

On a large baking sheet with a 1-inch lip, place the Chorizo, peppers, onions, and potatoes.  Generously coat ingredients with olive oil.  Use clean hands to mix thoroughly.  Bake uncovered in 400 degree oven, mixing from time to time to keep ingredients coated with oil.  Bake for 1 1/2 to 2 hours, until potatoes are lightly browned and other ingredients are tender.  Test the Chorizo after one hour to make sure it is still moist   If need be, remove meat to keep it from drying out while the potatoes cook until tender.  Drain off grease before serving.