My updated take on an old carnival classic
Last weekend, while at the farmer's market, I came across some lamb sausage at the Prather's stand. Everyone knows foods made of baby animals taste a million times better in sausage form. How could I resist? Lightly caramelized onions and baby sweet bell peppers bring out the dynamic flavors in these lamb sausages. I finish mine off with a little brown spicy mustard to enhance the smokiness of the sausage.
Who doesn't love sausage and peppers? If you don't, you're no friend of mine! The sweet aroma of softened onions brings me back to my childhood. It reminds me of going to the fair at the end of the summer with my dad. I used to love sitting on a bench watching the cooks juggle and sauté huge mounds of onions and peppers over a griddle. Here is my tribute to those summer nights and those sausage and peppers!
Recipe:
Makes 2 servings, about 600 calories each
1 cup Onions, sliced
1 cup Sweet bell peppers, sliced
2 Lamb sausages
2 Sandwich rolls
1 tablespoon Olive oil
Salt and pepper to taste.
Slice your onions and peppers. Throw the onions in a small pot with the olive oil over medium heat. Add a little salt and pepper and cover. Stir occasionally.
In the meantime, put your sausages on. I cook my sausages by adding enough water (or beer) to reach about halfway up the side of the sausages when they are in the pan. This makes them nice and juicy.
Poke a couple holes on opposite sides of the sausage to allow the liquid to escape. Boil on high until the liquid evaporates. Turn occasionally.
Turn the heat down to medium and brown the sausages.
Cook the onions until they are soft, translucent, and have a sweet smell. This takes about 20 - 30 minutes.
If you want more them more caramelized, by all means, cook them longer!
When the onions are lightly caramelized, throw the sliced peppers and cooked sausages on the top. Cook covered, stirring occasionally.
Cook over medium heat until the peppers are to their desired tenderness.
Throw 'em in a bun and top with mustard, or your favorite condiment! Hells yes!
Sometimes I hate dating a vegetarian, because I don't get to eat food like this every freaking night! I had some awesome free range organic GMO-free solar powered lamb sausage at the Common Ground Fair this year, soooo good, even just as sausage and bun with no extras.
ReplyDeleteAhh, the vegetarian woes. How herbivores and omnivores get along, I'll never know. The trick is to learn recipes that you can easily add meat to, or replace meat with veggies for each person's tastes. Takes a little finessing, but its worth it.
DeleteWith this recipe, while the sausages are cooking, add some long slices of zucchini and/or summer squash to the pot when you add the peppers. I'd throw in a little garlic and some more salt for flavor. Cook until desired tenderness. Throw the zucchini and summer squash in a bun or a wrap and top with the onions and peppers.
Obviously you're going to skip the step where you put the sausages in with the veggies.
If your sausages finish before the veggies, just wrap them in foil to keep them warm.