Recipe: Kari’s Sausage, Peppers, Onions
back to blog overviewRecipe: Kari’s Sausage, Peppers, Onions
- posted on: November 18, 2019
- posted by: Kari Fetrow
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Kari here again! Coming at you with one of my all-time favorite recipes. I’ve been making this one for years and am so surprised I haven’t shared it yet because it’s a keeper! I call it Sausage, Peppers, Onions. It’s literally that simple. I love it because it showcases the natural sweetness of the peppers and onions with the slightly smoky paprika; its amazing how much flavor is there without adding hardly anything at all. What’s even more fabulous is it cooks up in minutes, can be prepped hours or days in advance, and can be served over almost anything: rice (this is the one I normally cling to with this dish), pasta, or even tossed with crispy potatoes.
Let me know if you like it or if you want me to try one of your recipes email me at: karif@21acres.org.
Ingredients
1 Onion, chopped
2 Bell Peppers (red, yellow, or orange), chopped
1 pkg. Skagit River Ranch Sausage, (I like kielbasa, but andouille would be divine), boiled and chopped into coins
2 tbsp Paprika
½ tsp Cumin (optional)
2 tbsp Sunflower Oil or Butter
1 tsp Salt
¼ tsp Pepper
Directions
Boil the sausages just until done, about 5-8 minutes. While sausages boil, chop all veggies. When sausages are done, remove from the water and chop into coins, set aside. Heat a skillet to medium high heat and add the oil/butter. Add the sausage and crisp up, this should take about 4-6 minutes, set aside. Then add all veggies and spices. Cook for another 6 minutes until all veggies are soft and sort of browned and add the sausage back, stir. Serve over rice, potatoes, pasta, in a tortilla, over polenta, the possibilities are endless.
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