• Pat the sausages dry with a paper towel; prick in a few places with a fork.

In a large sauce pot over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the sausages and cook, turning once, until well browned and cooked through, 5 to 6 minutes per side. Transfer to a cutting board to rest for 5 minutes, then cut the sausages on the diagonal into ½-inch-thick slices. Do not clean the pot.
While the sausages cook and rest, prepare the vegetables.

• Peel and thinly slice the red onion.
• Finely chop, press, or grate enough garlic to measure 1 teaspoon.
• Scrub or peel the sweet potato. Trim the ends and cut the potato in half lengthwise, then cut each half into ½-inch cubes.
• Remove the stem, ribs, and seeds from the yellow bell pepper; thinly slice the pepper lengthwise.
• Remove the stems and seeds from the sweet frying peppers; thinly slice the peppers crosswise.
• Strip the thyme leaves from the stems.

In the same pot used for the sausages, if dry, add 1 to 2 teaspoons oil and warm over medium heat until hot but not smoking. Stir in the onion, garlic, and paprika, season with salt and pepper, and cook until fragrant, 1 to 2 minutes. Add the sweet potato, bell pepper, frying peppers, thyme, and tomatoes and cook, stirring occasionally, until the potato is tender, 5 to 6 minutes.
Stir in the sausages and ½ cup water, season with salt and pepper, and cook until the liquid is slightly reduced and the sausages are warmed through, 1 to 2 minutes. Remove from the heat, stir in the kale and sherry vinegar, and season to taste with salt and pepper.
While the vegetables cook, prepare the almonds.

• Coarsely chop the almonds.

Transfer the sausages and vegetables to individual plates, garnish with the almonds, and serve.

Ingredient IQ: Sweet frying peppers are a delicious treat in summer. Unlike thicker-skinned bell peppers, frying peppers have delicate skins that turn soft and almost creamy when quick-cooked.