Here’s one for when you get tired of my other sausage recipes (Lazy Sunday casserole or beef sausages & balsamic tomatoes). It’s every bit as good.
Nothing fancy or extravagant: just a fast one-pot sausage stew that is perfect for a weeknight dinner and a breeze when you plan ahead.
I used my Big Green Egg for it because I wanted to give it a hint of that wonderful smokey BBQ flavor. Feel free to just keep it on your stove top.
It’s a pretty fast dish with a really laid-back flavor that can be served with bread, mashed potatoes, pasta or rice.
One dish to fit them all!
Ingredients:
6 sausages (pork or other)
3 bell peppers
1 large onion
1 celery stalk
2 garlic cloves
1 jalapeño
1 tsp thyme
1 tsp sweet paprika powder
1/2 tsp sugar
1/2 tsp Mexican oregano
2 cups chicken broth
2 14oz cans diced tomatoes
1/2 tsp salt
pepper
Directions:
Mince the onion, celery and slice the bell peppers.
Love this new tool, it removes the core and seeds without breaking the jalapeño. Slice it up.
Grate the garlic.
I opted for pork sausages but feel free to use beef or Italian sausages.
Heat some butter or oil and quickly brown the sausages. Transfer them to a plate.
Saute the onion and celery for a minute or 2.
Add the bell pepper, jalapeño and garlic. Cook it all until the bell peppers get slightly pliable.
Add the paprika powder, thyme, parsley and Mexican oregano. Cook for another minute.
And pour in the diced tomatoes.
Followed by the chicken broth, salt (depends on how salty your broth is), sugar and a good pinch of pepper.
Bring it to a boil and put your sausages back in there.
I transferred mine to the egg (375F – 175C) and simmered it for 20 minutes, without a lid. Taste to check the seasoning.
I like to eat this with Moroccan flatbread but my little boy prefers spaghetti.
You can definitely file this one under ‘colorful happy comfort food’.
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