Sausage and Peppers
- KC Cattle Company Italian Sausages, 1 pack (1)
- 1 Onion, sliced
- 1 Red Bell Pepper, sliced
- 1 Yellow Bell Pepper, sliced
- 4 Cloves Garlic, sliced thin
- Red Pepper Flake, pinch
- 2 Tbsp White Wine
- 1/2 Tbsp Worchestershire
- 1/2 Tbsp Red Wine Vinegar
- Slice onion, bell pepper, and garlic.
- Preheat large pan (2) to med-high heat.
- Add a touch of oil, then the sausages, and sear the exterior. Remove from pan once crisped to your liking.
- If pan is dry add a bit of oil (3) then turn heat to high. Once smoking just a bit add onion, garlic, and red pepper flake. Cook 2-3 minutes until exterior begins to darken and char.
- Remove mixture from pan, then add bell peppers. You can use more oil here if necessary. Cook until peppers begin to turn as caramelized as you’d like em on the exterior. (4)
- Mix the onions back into the peppers and add white wine to deglaze.
- Add sausages back to pan, cover, and drop heat to med-low. Finish cooking until sausages are fully cooked, 3-5 minutes. (5)
- Once done, turn off heat and distribute Worcestershire and red wine vinegar. (6)
- Shake the pan to coat evenly, then serve. Enjoy!
- I used KC Cattle Company’s Italian Sausage. They aren’t on the market yet, I was testing them out and giving those guys feedback. I’d use your favorite sausage here, anything works. For me I’d find hot or sweet Italian sausage for a classic dish, but you can veer off and use whatever you’d like!
- I used a 13″ carbon steel pan. I want to get the onions and bell peppers nice and charred on the outside and for that I need surface area and high heat. It’s why I’m cooking them in separate batches, otherwise we’d overcrowd the pan and not get the caramelizing we want.
- This adding of oil depends on if your sausages give off much rendered fat or not. I like the outsides particularly well browned and usually by then sausage has given off a decent amount of fat.
- Here we cook the peppers separate to make sure we have high heat and a nice char. I like to get pretty dark on the exterior, knowing they’ll cook some to soften in the next step.
- These sausages were fully cooked so I was going for warmed through inside, and the peppers and onions softened but not completely falling apart. I don’t like them crunchy, but also not fully sautéed down.
- Honestly I never measure these I just douse the dish with a little so hopefully this is the right quantity! It’s more fun to put your thumb over the top of the vinegar bottle and give it a few splashes, right?
- Bonus note: Feel free to add parsley or other herbs to the dish, probably after you add everything back to the pan, before cooking that final 3-5 minutes. Garnish with fresh parsley if you’d like too, I’m just not the biggest fan of parsley as a garnish, flavor wise.
© 2021 Mitchell Schwartz