Sausage and Peppers

Sausage and Peppers

– 5 spicy Italian sausages

– 1 red bell pepper

– 2 yellow onions

– French or Italian bread – hoagie rolls will do just fine

– 5 or so cloves of garlic

– 6 oz. plain yogurt

– harrisa

– grainy brown mustard

– salt

Cook the sausages ahead of time. It’s up to you whether to grill, bake, or pan cook them.

Slice the onions in half, remove the paper and slice into fairly thin half moon pieces. In a 12” skillet caramelize the onions in olive oil over medium high heat. The trick here is to brown the onions but not too much. Resist the urge to stir constantly and just jump in when you are afraid you’ve messed everything up. If you do in fact mess things up, a splash of water or white wine reins in the runaway process and sets you back on track. Let cook like this for 20 to 30 minutes. That seems like a long time, but it works. When done, remove from heat, taste, adjust for salt, and set aside.

Cut the red pepper in half and deseed. Cut into ½” slices.

Meanwhile, in a 400˚ oven, heat the bread until the non crust part is rough. If you are using French or Italian loaves cut them first into sandwich sized pieces and then in half, the way you’ve learned to do in order to facilitate the making of a sandwich. If you are using the hoagie rolls first cut them in half.

When the non crust is rough, pull the bread from the oven and using two peeled and halved cloves of garlic rub them down. The bread will pick up a lot more garlic sharpness than you might expect so temper this depending on your tastes.

I set out three sauces for this. Mustard is the natural ally of sausage despite my hatred of the stuff. Harissa is a kick of heat with all manner of other flavors involved (if you want to make your own harissa go here but there are some really good premade versions out there.) The final sauce yogurt mixed with three cloves of minced garlic and salt as needed. I ended mixing a harissa and garlicky yogurt together and won.

Right before you are ready to eat, sautee the peppers on medium heat until they begin to dull in color – 5 minutes and then add the onion and sausage just to heat everything up again.

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