Pre heat oven to 350°F.
In a large oven proof sauté pan heat oil over medium heat.
Add peppers, onion and 4 tbsp minced garlic. Season with salt and pepper.
Cook for about 5 minutes until peppers start to soften.
Deglaze with red wine and cook until wine is almost gone.
Toss peppers with tomato sauce.
Place Sunny Brook Garlic Sausage on top of the pepper and place in oven. Cook for 15 minutes until sausage reaches 160°F.
While sausage is cooking, place butter in a small pot.
Add 3 tbsp of minced garlic and cook on low until garlic starts to colour slightly. Add paprika if desired and remove from the heat.
Place potatoes in a pot and cover with cold water. Bring to a simmer over medium heat and cook the potatoes until tender, about 10 minutes.
Strain potatoes, place into a serving bowl, lightly push down onto the potatoes so they slightly burst from their jackets and then drizzle with the paprika-garlic butter.
Remove sausage and peppers from the oven, transfer to a serving platter and enjoy with the potatoes.