Sausage Goulash

2 orange bell peppers
2-3 large Yukon Gold potatoes (1 3/4 lb.)
2 T. butter
1-2 T. olive oil
1 clove garlic, peeled and minced
salt and freshly ground black pepper
1 1/4 lb. spicy chicken or Italian pork sausages
12-16 pitted black olives
1 T. chopped chives
juice of 1/2 lemon

Preheat broiler. Place peppers on a foil-lined baking tray and broil,
turing them until the skin blackens. When charred, place peppers in a
paper bag or in a bowl covered with plastic wrap. let them cool until
you can easily peel away the skin. Rinse the peppers, remove stems and
seeds, cut each one into 4-5 slices. Peel potatoes, halve lengthwise and
cut into slices. Pat dry. Heat butter and 1 T. olive oil in a large
skillet; add potatoes and sauté them over medium heat until golden,
15-20 minutes. when nearly done, add garlic and salt & pepper to taste.
Turn off heat. Meanwhile, in a separate skillet, sauté chicken sausages
in the remaining tablespoon of olive oil over medium-low heat. (If you
are using pork sausages, sauté them with 2-3 T. water over medium-low
heat.) When the sausages are browned and cooked through, drain them and
cut into 1/2 inch slices. Add peppers and sausage to the potatoes and
heat mixture through. Stir in the olives and chives. Add lemon juice to
taste. Makes 4 servings.