Easy Weekday Sausage and Peppers

There are days when I’m in the studio till 8 or 9 o’clock in the evening, and they usually coincide with Ms. A having had an incredibly busy day of her own, so it’s still up to me to come up with something for dinner.  Oh, yeah, we go out a lot on those days….to the Bakehouse, to Casa Maria, to Hyde Park Grill, or we run through First Wok for Chinese takeout or grab a wonderful whole chicken (Pollo Entero) from the charcoal chicken shack on the corner, Pollo Rico.

Cast iron sausage and peppers.

Cast iron sausage and peppers.

But, it’s almost as fast and easy to run into the store for a dish that cooks up in 15 minutes and tastes like heaven.  Sausage and peppers.  You can use any sausage, really, but our favorite is a sweet Italian sausage in link form.  I’ve got a big round cast iron pan that I coat with just a little olive oil, and get the sausage started to brown.  I leave them whole at this point, making sure that they don’t get so hot that they split open and spill all their flavor out onto the pan.  Keep an eye on them, turn them several times to get a nice seared brown exterior, almost cooked through.  Take them out and let them rest on the side.

Meanwhile, I’ve been cutting red, green and yellow bell peppers into large pieces, about 2 or 3 inches.  I cut a whole medium red onion to about the same size bites and get all the peppers into the pan that is still flavorful from the sausage drippings.  At this point the peppers might need a drizzle of olive oil, but definitely some salt and pepper.  After they start to brown and curl I add the onions, which cook a little faster.  If the onions cook a little long and caramelize, no problem, they are still delicious, just not crunchy at all.

Sweet corn goes great with this dish.

Sweet corn goes great with this dish.

When the veggies are al dente I will cut each well rested sausage link into 3 pieces and add back to pan to finish cooking.  The nice thing is, now they are cut and you can see the interior to make sure it is cooked all the way through.  If I use sweet sausage I’ll throw in a few crushed red pepper flakes at this point, or maybe some sliced garlic at the very end of the process.

You’re ready to eat!  You could serve with pasta or rice, but I usually don’t.

The last time I made this I just boiled some ears of sweet corn for 10 minutes, then dropped them into a skillet with butter and doused with Emeril’s Essence, which is a nice mix of spices that you can buy premade or use his recipe and make from scratch.

Savory, delicious, hard to stop eating and so satisfying.  Ciao for now.  Enjoy.  CG

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