Friday, October 18, 2013

spicy stewed sausage

Love this! It's a yummy yummy way to cook up some sausage- I mean really. What's more delicious than peppers, sausages, wine and cheese?
Ed and I found this awesome butcher in town- really great prices and so far, really yummy food. This fresh sausage you see above was only $2.28. What!? Crazy good prices. This sausage is going on the grill, low and slow for about 15 minutes to really char the casing and cook it the whole way through.
Meanwhile, it's time to slice up the peppers and onion and garlic. This is a multi-pepper dish. Red bell, yellow bell and green bell along with a habenero. You can use serrano if you'd like, or even a red jalapeno if you'd like. Heck, you could even leave out the spicy pepper if you want. But why would you?
The peppers, chili and onion along with garlic, salt and pepper go into a heated skillet along with olive oil and butter. These are going to cook down for at least 20 minutes.
Hello, beautiful. The sausage is going to hang out for just a minute while the peppers finish up.
Okay, once everyone is fragrant, translucent and soft, make a well in the center of the veggies to place the sausage.
It's like a little nest for your sausage!
Now for the liquids. 1/2 cup of dry red wine, 1/2 cup of beef stock and 1/2 cup of tomato sauce. Your heat should already be on low, but just make sure. This is going to simmer for about 10 minutes to thicken and reduce to make that sauce amazing.
Ahhhhh. The sauce will reduce, the pepper, chilies and onions are going to get even softer and the sausage will become infused with the delicious sauce.
The last step is to sprinkle fresh grated romano or parmesan cheese all over the top, just to push it over the edge and to add a little salt. This is great with rice, pasta- we just dipped crusty bread in it. Any way you eat it, you will love it!
Spicy Stewed Sausage
1 lb fresh pork sausage
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 habenero pepper, sliced
1/2 medium onion, sliced
3 cloves garlic, minced
3 Tablespoons olive oil
1/2 cup dry red wine
1/2 cup beef stock
1/2 cup tomato sauce
1/2 cup fresh grated romano cheese
Salt and pepper, to taste

Preheat grill to low heat. Place pork sausage on grill and cook for 20 minutes, or until cooked through and slightly charred. Meanwhile, preheat a skillet with olive oil over low heat. Add peppers, chilies, onion and garlic. Add salt and pepper. Cook on low for 20 minutes while sausage is cooking. Remove sausage from heat and add to pan with vegetables. Add red wine, beef stock and tomato sauce. Continue to cook on low for an additional 10 minutes, or until sauce has thickened and reduced. Top with romano cheese. Serve with pasta, rice or crusty bread and enjoy!