Potatoes and Sausages

• 15 medium-size potatoes (5 to 5 1/2 pounds), peeled and left whole
• 1 8-inch chourico (Portuguese sausage), thinly sliced
• 4 cloves garlic, minced
• Salt to taste
• 1/2 pound country bacon cut in 1 1/2-inch dice
• 1 teaspoon red hot peppers or hot pepper sauce
• 1 teaspoon paprika
• 1 to 1 1/4 cups red wine, approximately

1. Preheat oven to 425 degrees.
2. Arrange potatoes and sausage in 9-by-14-inch casserole.
3. Sprinkle with garlic, salt, bacon, hot peppers and paprika.
4. Pour 1 cup wine over all.
5. Cover with foil and cook in oven about an hour, checking occasionally.
6. After an hour, add more wine and cook, uncovered, for 20 minutes, until potatoes are browned.

potatoes, sausage, garlic, salt, country bacon, red hot peppers, paprika, red wine

Taken from cooking.nytimes.com/recipes/394 (may not work)