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I am lucky enough to have a wonderful friendly neighborhood farmer who occasionally offers to his inner circle fine items he makes from his pastured meats like bacon, bratwurst and sausage. Recently I got a few pounds of an amazing somewhat hot Italian sausage that he made. At the same time, I ended up in possession of a large number of red, orange and yellow bell peppers (Sprouts had a sale on not-so-perfect but organic peppers).

There was only one thing to do.

Of course if I was going to make sausage and peppers I needed something to display them on. It had to be a potato, and for the most eye pleasing plating, they needed to be turned into hash browns. Welcome to the most delicious sausage and peppers ever. It’s simple and it’s satisfying. You’re welcome.

sausagepeppers

KKF Sausage & Peppers with Hash Browns

1 pound of the best quality sausage links you can get your hands on (raw)*

2 large russet potatoes (about 2 pounds)

4 bell peppers (mix of red, yellow and orange), thinly sliced

4 T butter

2 T olive oil

1 T garlic powder

1 T onion powder

2 t paprika

salt & pepper to taste

Bring a pot of water to boil and simmer the sausages for about 30 minutes. Shred the potatoes in your food processor. Move the spuds to a large bowl and stir in the garlic powder, onion powder, paprika and a little salt and pepper (you can always add more later.) Melt 2 T of the butter in a cast iron pan over high heat and add the oil. Spread the potato mix over the fat and cover. Let it sit, undisturbed for about five minutes, then reduce heat to low and give it another 8-10 minutes until the potatoes are mostly soft. Cover and set aside.

In another cast iron pan melt another 2 T of butter. When it is nice and hot add the sausage and brown them up on all sides. I usually let them go about two minutes or so, then roll them until they are brown and crunchy looking all the way around. Move to a cutting board and let them cool. In the leftover butter and juices from the sausages, add your sliced peppers. (You can add more fat if needed but usually what’s left is sufficient.) Sauté the peppers with about a half a teaspoon of salt until they are just softened.

While your peppers are cooking and your sausages are cool enough to touch, slice them on the diagonal in about one inch slices. When the peppers are done, add the sausages back to the pan and heat through.

To serve, layer a serving of hash browns (crunchy side up if you please) on the plate and pile peppers and sausage medallions on top. Delicious!
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*This is the most important element of this recipe. Your sausage and peppers will only be as good as your sausages.

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