Friday, September 22, 2006
(Turkey) Sausage and Pepper Stew
This dish has become a new favorite. It is easy and consistently delicious. I have served it with rosemary roasted potatoes, mashed potatoes, penne with pesto and feta, basically pick your favorite carb, add a salad and dinner is served.
Approx. 1 lb Sausage - turkey, pork, whatever (I usually get the uncooked, turkey sausage links in the meat section of the supermarket, or you can use the precooked sausage like Emerils, but its a bit pricey. I usually use "Hot" but you can just as easily use Mild, Sweet, Italian...)
1 Large yellow or white onion
2 Bell Peppers (any combination of colors is fine)
2 14.5 oz. cans of stewed tomatoes
1 Tbs. Anise/fennel seeds (optional)
A handful of chopped flat leaf parsley (optional)
1. Heat a large saute pan, one that has a lid, over med. to med. high heat
2. Add a swirl or two of olive oil
3. Add sausage (if using uncooked sausage, I usually remove it from the casings and crumble it in, if you are using the Emeril style precooked, you can just slice it into 1/4"-1/2" thick links). Add anise/fennel seeds if using.
4. Cook sausage until cooked through, stirring often, anywhere up to about 10 minutes probably.
5. While the sausage is cooking, peel onion, slice it in half the long way, and then slice it into half moon slices about 1/4" thick or thinner. Remove the seeds and stem of the peppers and slice into long 1/2" thick slices.
6. Remove sausage to a plate with a paper towel on in to soak up extra oil. Remove all but about 1 Tbs. of oil from the pan.
7. Once oil is warm again, add onions and saute over med. heat for about 5 minutes, stirring frequently to incorporate all the sausage bits left behind.
8. Add peppers and saute for another 10 minutes, stirring occasionally. Add a splash of salt and pepper.
9. Add the tomatoes, liquid and all, and stir into onions/pepper mix.
10. Cook for another 10 minutes at med. heat. While the tomatoes soften, smash up any large pieces with the back of the wooden spoon. I usually start with the pan covered for a while to help the tomatoes break down, then remove the cover to allow the sauce to thicken up a bit.
11. Add the sausage back to the pan, stir into the stew and cook for about 5 minutes so everything comes up to the same temp.
You can keep it on low for quite some time if you are waiting for the roast/mashed potatoes to finish or while you make a salad or have a glass of wine.
12. Sprinkle with the fresh parsley if using and serve.
The cooking times are pretty forgiving in this recipe. I just try to remember 5, 10, 10. Five minutes for onions, 10 after you add peppers, and 10 more after you add the tomatoes. But really, if you let them go a few minutes longer during any step you won't mess up. I hope this doesn't seem too complicated because it really is quite easy and hands off, plus it uses very few ingredients for being so complex and rich in flavor. By the second time you make it, you won't even be thinking, you be making a wonderful salad and enjoying a drink with friends and family. This dish pairs well with a glass or Syrah or a nice Belgian Ale.
Cheers,
Ethan
Approx. 1 lb Sausage - turkey, pork, whatever (I usually get the uncooked, turkey sausage links in the meat section of the supermarket, or you can use the precooked sausage like Emerils, but its a bit pricey. I usually use "Hot" but you can just as easily use Mild, Sweet, Italian...)
1 Large yellow or white onion
2 Bell Peppers (any combination of colors is fine)
2 14.5 oz. cans of stewed tomatoes
1 Tbs. Anise/fennel seeds (optional)
A handful of chopped flat leaf parsley (optional)
1. Heat a large saute pan, one that has a lid, over med. to med. high heat
2. Add a swirl or two of olive oil
3. Add sausage (if using uncooked sausage, I usually remove it from the casings and crumble it in, if you are using the Emeril style precooked, you can just slice it into 1/4"-1/2" thick links). Add anise/fennel seeds if using.
4. Cook sausage until cooked through, stirring often, anywhere up to about 10 minutes probably.
5. While the sausage is cooking, peel onion, slice it in half the long way, and then slice it into half moon slices about 1/4" thick or thinner. Remove the seeds and stem of the peppers and slice into long 1/2" thick slices.
6. Remove sausage to a plate with a paper towel on in to soak up extra oil. Remove all but about 1 Tbs. of oil from the pan.
7. Once oil is warm again, add onions and saute over med. heat for about 5 minutes, stirring frequently to incorporate all the sausage bits left behind.
8. Add peppers and saute for another 10 minutes, stirring occasionally. Add a splash of salt and pepper.
9. Add the tomatoes, liquid and all, and stir into onions/pepper mix.
10. Cook for another 10 minutes at med. heat. While the tomatoes soften, smash up any large pieces with the back of the wooden spoon. I usually start with the pan covered for a while to help the tomatoes break down, then remove the cover to allow the sauce to thicken up a bit.
11. Add the sausage back to the pan, stir into the stew and cook for about 5 minutes so everything comes up to the same temp.
You can keep it on low for quite some time if you are waiting for the roast/mashed potatoes to finish or while you make a salad or have a glass of wine.
12. Sprinkle with the fresh parsley if using and serve.
The cooking times are pretty forgiving in this recipe. I just try to remember 5, 10, 10. Five minutes for onions, 10 after you add peppers, and 10 more after you add the tomatoes. But really, if you let them go a few minutes longer during any step you won't mess up. I hope this doesn't seem too complicated because it really is quite easy and hands off, plus it uses very few ingredients for being so complex and rich in flavor. By the second time you make it, you won't even be thinking, you be making a wonderful salad and enjoying a drink with friends and family. This dish pairs well with a glass or Syrah or a nice Belgian Ale.
Cheers,
Ethan
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You can see from the last two recipes that I always try to keep stewed tomatoes on hand. Gotta love Costco. I usually stock just the Italian style. Even if I am using them to make a Mexican dish, you can always add your own heat, and the sweetness typically pairs well with a touch of spice.
This looks like one of my favorite lunches from the eastern European deli/cafeteria near my work. Yum!
Mmmm! I made this today for lunch and we both loved it! We took your suggestion of serving it with roasted rosemary potatoes. It was perfect for a fall, football Sunday. Thank you!
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