(Turkey) Sausage, Peppers, and Onions...My Way
I made this BOMB creation the other night, and figured I'd share the love. Plus I love takin pics of food (right dun?).
1/2 Yellow onion, peeled and cut into strips
2 Poblano Chiles, 1 seeded, 1 not. Cut into strips
1/4 cup chicken stock
3 roasted red peppers
3 Turkey Sausage links (Hot)
Crushed red pepper flake
Salt (To Taste)
Olive Oil
Romano cheese (about a handful)
-Heat up the Olive Oil in a medium sized skillet, I like to use the straight walled variety for this dish.
-Add your sausage links, brown them on all sides and take off heat when center is still slightly pink.
-Add Poblanos and Onions. Cook til slightly soft.
-When sausage is pink in middle, cut into pieces, whatever size you like. Set aside.
-Add the chicken stock to the pan, make sure to scrape the pan to get the bits of flavor off, let reduce a bit.
-Now add your roasted red peppers and let them get soft in the stock. Keep reducing. Add red pepper flakes and salt to your liking.
-Add your cut up sausage and cook all the way through.
Your pan should look like this:
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I made this BOMB creation the other night, and figured I'd share the love. Plus I love takin pics of food (right dun?).
1/2 Yellow onion, peeled and cut into strips
2 Poblano Chiles, 1 seeded, 1 not. Cut into strips
1/4 cup chicken stock
3 roasted red peppers
3 Turkey Sausage links (Hot)
Crushed red pepper flake
Salt (To Taste)
Olive Oil
Romano cheese (about a handful)
-Heat up the Olive Oil in a medium sized skillet, I like to use the straight walled variety for this dish.
-Add your sausage links, brown them on all sides and take off heat when center is still slightly pink.
-Add Poblanos and Onions. Cook til slightly soft.
-When sausage is pink in middle, cut into pieces, whatever size you like. Set aside.
-Add the chicken stock to the pan, make sure to scrape the pan to get the bits of flavor off, let reduce a bit.
-Now add your roasted red peppers and let them get soft in the stock. Keep reducing. Add red pepper flakes and salt to your liking.
-Add your cut up sausage and cook all the way through.
Your pan should look like this:
Heaven.
-When you can't stand to look at this thing of beauty any longer, and need to chomp it NOW, finish it off by adding a handful of romano and mixing it in. This should be the final thickener for your red pepper sauce.
(PS using roasted red peppers instead of tomatoes as a base for a red sauce is FUEGO. Sup MattyC.)
-Scoop this baby into a coupla bowls and enjoy with your lady-friend, or guy-friend, or just CHOMP THE ENTIRE PAN BY YOURSELF LIKE I DID. I dare you not to. It's that good.
-n.c.
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