# Herbed Sausages with Ratatouille, Crisp Potatoes, and Late-Summer Salads > Gently cooked herb sausages, crisp golden potatoes, and soft, olive-oil-rich ratatouille make a generous late-summer supper. Tomatoes over creamy ricotta and a cool cucumber-peach salad bring juicy acidity and plenty of fresh basil to the table. - URL: https://www.chezjk.com/recipes/late-summer-plate-herb-sausage-roasted-baby-potatoes-summer-ratatouille-fresh-to - Author: Jonathan Katzman - Cooked and photographed: 2024-09-05 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free ![Herbed Sausages with Ratatouille, Crisp Potatoes, and Late-Summer Salads](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F967bdaf1068c42ed.jpg) ## Tomatoes with Creamy Ricotta, Basil, and Balsamic Creamy ricotta catches the tomato juices, while basil and a restrained balsamic drizzle sharpen the ripe fruit. ### Ingredients - 1.5 lb ripe red tomatoes, cut into irregular wedges - 1 cup whole-milk ricotta - 1 tbsp heavy cream, plus more only if needed - 2 tbsp extra-virgin olive oil - 2 tsp aged balsamic vinegar without added caramel or sweetener - 0.5 cup loosely packed basil leaves, torn - 0.5 tsp kosher salt, divided, plus more to taste - to taste freshly ground black pepper ### Instructions 1. Toss the tomato wedges with half the salt and let stand for 10 minutes while preparing the ricotta. 2. Whisk the ricotta with the cream and remaining salt until smooth and spreadable. Add another teaspoon or two of cream only if it is stiff. 3. Spread the ricotta across a shallow serving platter. Arrange the tomatoes on top, leaving excess watery juices in the bowl. 4. Drizzle with olive oil and balsamic, scatter generously with torn basil, and finish with pepper. Taste a tomato and adjust the salt. ### Notes - Use a naturally syrupy aged balsamic sparingly; the tomatoes should remain the dominant flavor. ## Cucumber, Yellow Peach, and Herb Salad Crunchy cucumber and firm-ripe peach give the rich main plate a cool, juicy counterpoint. A lemon dressing keeps the herbs bright without masking the fruit. ### Ingredients - 4 Persian cucumbers, cut into thick half-moons - 2 firm-ripe yellow peaches, pitted and cut into bite-size wedges - 0.75 cup loosely packed green and purple basil leaves - 0.25 cup loosely packed mint leaves - 1.5 tbsp extra-virgin olive oil - 1 tbsp fresh lemon juice - 0.25 tsp kosher salt, plus more to taste - to taste freshly ground black pepper ### Instructions 1. Whisk the olive oil, lemon juice, salt, and pepper in a serving bowl. 2. Add the cucumber and peaches and toss gently. 3. Just before serving, tear any large herb leaves and fold all the herbs through the salad. Taste and adjust the lemon and salt. ### Notes - Choose peaches that yield slightly but still cut cleanly; very soft fruit will break down during tossing. ## Gently Poached Herb Sausages Gentle poaching keeps fresh sausages juicy and preserves the pale, tender casing rather than creating a browned crust. ### Ingredients - 1.5 lb fresh pork-and-herb sausages, certified gluten-free, about 4 large links - as needed water to cover - 1 bay leaf - 3 thyme sprigs ### Instructions 1. Arrange the sausages in a wide saucepan and add enough water to cover by about 1 inch. Add the bay leaf and thyme. 2. Heat gently until the water reaches 175–185°F, with only occasional small bubbles. Keep it below a simmer and turn the sausages occasionally. 3. Cook until the center of the thickest sausage reaches 160°F, approximately 20–25 minutes depending on thickness. Insert the thermometer through an end to minimize loss of juices. 4. Lift out, drain, and rest for 3 minutes. Serve whole or cut into large sections just before plating. ### Notes - If using fresh poultry sausages instead, cook their centers to 165°F. - Avoid boiling or pricking the casings; both encourage splitting and dry meat. ## Golden Roasted Potatoes with Garlic and Chives A brief parboil and a hot roasting tray create crisp cut faces while keeping the centers creamy. Garlic goes in near the end so it stays fragrant rather than bitter. ### Ingredients - 1.5 lb small Yukon Gold potatoes, halved or quartered into 1.5-inch pieces - 2.5 tbsp olive oil - 3 garlic cloves, finely chopped - 1 tsp fresh thyme leaves - 2 tbsp finely sliced chives - 1 tsp kosher salt, plus more for the boiling water - to taste freshly ground black pepper ### Instructions 1. Heat the oven to 425°F with a large rimmed sheet pan inside. 2. Put the potatoes in a saucepan, cover with cold salted water, and bring to a boil. Simmer for 7–9 minutes, until the outer edges soften but the centers remain firm. 3. Drain thoroughly and let steam-dry for 3 minutes. Gently shake the colander to roughen the cut surfaces. 4. Toss with 2 tablespoons olive oil, the measured salt, thyme, and pepper. Carefully spread on the hot tray with cut faces down. 5. Roast for 30–40 minutes, turning once, until deeply golden and tender. Toss the garlic with the remaining olive oil and add for the final 5 minutes. 6. Scatter with chives and adjust the salt immediately before serving. ### Notes - Keep the potatoes in a single uncrowded layer; use two trays if necessary. ## Soft Summer Ratatouille Cooking the eggplant and zucchini separately before combining them with the tomato-pepper base preserves their identity. A short final simmer gives the vegetables a cohesive, glossy sauce. ### Ingredients - 1 medium eggplant, about 12 ounces, cut into 1-inch pieces - 2 medium zucchini, cut into thick half-moons - 1 red bell pepper, cut into broad strips - 1 yellow bell pepper, cut into broad strips - 1 medium yellow onion, sliced - 1 lb ripe tomatoes, roughly chopped - 4 garlic cloves, thinly sliced - 3 tbsp ghee, divided - 1 tbsp extra-virgin olive oil - 1 tsp fresh thyme leaves - 1 tsp red wine vinegar, plus more to taste - 0.5 cup loosely packed basil leaves, torn - 1 tsp kosher salt, divided, plus more to taste - to taste freshly ground black pepper ### Instructions 1. Heat 1.5 tablespoons ghee in a wide heavy sauté pan over medium-high heat. Add the eggplant and a pinch of the salt; cook for 8–10 minutes, turning occasionally, until lightly browned and beginning to soften. Transfer to a bowl. 2. Add 0.5 tablespoon ghee and the zucchini. Cook for 4–5 minutes, until lightly colored but still firm inside, then transfer to the eggplant bowl. 3. Lower the heat to medium and add the remaining tablespoon ghee. Cook the onion and peppers with another pinch of salt for 8–10 minutes, until softened. Add the garlic and thyme and stir for 1 minute. 4. Add the tomatoes and remaining salt. Simmer uncovered for 8–10 minutes, stirring occasionally, until the tomatoes collapse into a loose sauce. 5. Return the eggplant and zucchini to the pan. Partially cover and simmer gently for 10–15 minutes, until the eggplant is silky and the zucchini tender but not disintegrating. Uncover to reduce any excess liquid. 6. Turn off the heat and fold in the olive oil, vinegar, basil, and pepper. Taste and adjust the salt and acidity. Let stand for 5 minutes before serving. ### Notes - If the pan becomes dry before the eggplant softens, add a tablespoon or two of water rather than continually adding fat. - The finished vegetables should be spoonable and glossy, not swimming in liquid. ## Overall Timing / Workflow Ratatouille tolerates a short rest, leaving the final minutes free for juicy sausages, crisp potatoes, and freshly dressed salads. ### Instructions 1. 0:00 — Heat the oven and sheet pan. Start the potatoes in salted water and chop the ratatouille vegetables. 2. 0:15 — Put the potatoes in the oven. Begin cooking the ratatouille, working through the eggplant, zucchini, and pepper-onion base. 3. 0:30 — Start gently poaching the sausages. Prepare the ricotta, cut the salad ingredients, and wash and dry the herbs. 4. 0:45 — Finish simmering the ratatouille and let it rest off heat. Salt the tomatoes and check the sausages with a thermometer. 5. 0:50 — Add garlic to the roasting potatoes when they are nearly crisp. Arrange the tomato platter and dress the cucumber-peach salad. 6. 0:55–1:05 — Remove the sausages when they reach temperature. Finish the potatoes with chives and serve everything together. ### Notes - Ratatouille can be made a day ahead and reheated gently while the potatoes roast. ## Plating Keeping the crisp potatoes beside, rather than beneath, the ratatouille protects their texture. Shared salad platters keep the meal relaxed and generous. ### Instructions 1. Spoon ratatouille onto one half of each warm dinner plate. 2. Arrange a sausage, whole or cut into large sections, beside the vegetables. Add a compact mound of potatoes, keeping their crisp surfaces out of the sauce. 3. Serve the tomato-ricotta platter and cucumber-peach salad separately at the table, with spoons to collect the tomato juices and ricotta. ## Leftover Path Separate storage keeps the potatoes from absorbing sauce and prevents the fresh salads from softening the cooked components. ### Instructions 1. Refrigerate cooked sausages, potatoes, and ratatouille in separate shallow containers within 2 hours. Use within 3–4 days. 2. Reheat potatoes at 425°F for 10–15 minutes until crisp. Warm the ratatouille in a saucepan with a splash of water as needed. 3. Reheat sausages gently in a covered pan with a little water until their centers reach 165°F. 4. Refrigerate assembled salads promptly and eat within 24 hours; expect the herbs and cucumbers to soften. Keep any unassembled ricotta, tomatoes, fruit, and herbs separate for better texture. 5. For another meal, slice the sausages into reheated ratatouille and serve with the recrisped potatoes. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.