Yes, I do love sausage

One of my favorite all time meals is sausage and peppers. It’s rustic and beautiful. The sweetness of the peppers and the onions make the spices in the sausage sing. A match made in heaven.

When I make my version I use plenty of mild Italian sausage with lots of fennel and black pepper. I made this last batch when I was up visiting my brother. On his recommendation, I went to this little Italian market called Lino’s. If you are in the neighborhood, it’s a must. They make 3 different kinds of sausage in house. I bought the mild and was delighted to find huge pieces of peppercorns, garlic and fennel seed inside. They also used natural casings so when the sausage cooks, it makes the sausage crisp up on the outside. It was also very moderately priced at 2.29 per pound.

Back to the recipe. I like to make lots of extra onions and peppers to go with the sausage. Maybe it’s the idea that if I eat more vegetables I won’t feel as guilty eating the sausage. When making the dish for more than 2, adjust the ratios as necessary. Here’s what I do:

Sausage and Peppers

1 pound mild Italian sausage
1 large red bell pepper, julienne
1 large green bell pepper, julienne
1 large yellow onion, julienne
2 tablespoons olive oil
salt and pepper to taste

Cut the sausage into 2-3 inch pieces and sear in a hot pan. Let the sausages cook for 10- 15 minutes and then remove from the pan. Add the peppers are onions into the pan to sauté. Let cook until soft and season with salt and pepper. Add the sausage back into the pan and heat through.

Now, how do you complete the meal? Well I serve mine with my mom’s recipe for garlic roasted red potatoes. But you could certainly serve it over pasta, or rice. It is also fantastic served on a hoagie roll with a little brown mustard. Like I said this a rustic dish that should be treated that way. No need for fancy sauces or plating. Just serve it. The flavors are warm and hearty. Great for the cooler nights of late fall and early winter.

Always thinking of the next meal

-Katie

From Florida…

So there have been limited posts lately. Sorry… Florida is a crazy busy place! So I haven’t done a lot of cooking since I’ve been here, but I did make dinner tonight. What was it you ask? Here’s the recipe:

Fettuccine with Sausage and Broccoli
serves 3

1/2 pound pasta (used garlic parsley pasta I got at the local farmers market http://www.pappardellesonline.com/servlet/StoreFront)
1 pound mild Italian Sausage, cut into 1″ chunks
2-3 head broccoli
1 1/2 cups cremini mushrooms, quartered
2 tablespoons olive oil
1 1/2 white wine
2 tablespoons parmesean
2 oz ricotta salata
1 tablespoon butter
salt and pepper to taste
1/2 teaspoon crushed red pepper
1/2 teaspoon garlic powder

Start by blanching and shocking the broccoli and set aside. Heat up a saute pan and add the olive oil. When the oil is hot add the sausage ino the pan. Cook until brown and remove from the pan. Add the mushrooms and brown. Start the water boiling for the pasta. Add the sausage back to the pan with the mushrooms. Add the wine to the pan and then the broccoli. Season and add chiles and garlic powder. Turn the heat down to low and keep warm until te pasta is cooked. Cook pasta until al dente. Just before serving swirl the butter into the sauce. Plate and sprinkle with the cheeses.

Give this one a try. It’s great for a quickie dinner. More to come soon I promise!

Always thinking of the next meal…

-Katie