Tuesday, May 18, 2010

More Sausages and Peppers

Serious Eats has a 2 serving version of the sausage and peppers recipe I noted last Friday... though it appears the blog, A Good Appetite, published it first - over two years ago... though it's not like a Nobel Prize is at stake here, and thus proper attribution is probably not crucial, it's always nice to give credit where it's due.

I made it on Saturday... with just your basic hot Italian sausage from Shaw's (i.e. nothing exotic)... picking up one of those convenient packages holding 1 each of red, yellow, and green peppers, as well. I thought it came out quite well, and it reminded me of the tasty (but quick and easy!) one dish meals my mother made when I was a kid. I will say that you definitely get way too many peppers per sausage if you're doing the sub/hoagie thing... I had five sausages to cook, and I'd think you could easily do six in a 12" pan, and probably even more if you're willing to brown them in batches. But since it's just me eating the sausages, the real question is how good the leftover peppers work as a sauce for pasta, since that gets me two meals for the price and effort of one... which is pretty handy.

I'll try that this week and report back the results... but at this point I'd say, for the sausages at least, this is a quick and easy recipe that's well worth doing for anyone looking to replicate Street Food Hotness in the kitchen.

photo by flickr user southarmstudio used under a Creative Commons license