Sweet And Spicy Sausage And Mini Rainbow Peppers Recipes

SAUSAGE (SAZEEG) AND PEPPERS

Steps:

• Preheat the oven to 350 degrees F.
• Toss the green and red peppers with the olive oil, granulated garlic and sprinkle with salt and pepper. Lay the peppers on a baking sheet and bake, stirring halfway through, until lighter in color and soft, about 25 minutes. Reserve and don't drain excess oil from the baking sheet.
• Meanwhile, preheat a grill or grill pan to medium-high heat. Grill the sausages, covered with a bowl, until nice and charred and no longer pink on the inside, flipping once, about 12 minutes each side.
• Preheat the broiler and set the rack to the middle of the oven. Brush the inside of the rolls with the reserved sweet pepper oil from the baking sheet. Place the sausages, peppers, some more of the sweet pepper oil and some of the Homemade Hot Giardiniera on the rolls. Top with the mozzarella and place under the broiler until melty and gooey! Take off your shirt, get some color and eat.
• Combine 2 cups water and the salt in a glass or nonreactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, minced garlic, celery and bell peppers to the salt water and stir to combine. Cover and refrigerate overnight.
• On day 2, drain and rinse the vegetables. Mix the canola oil, oregano and black pepper in a clean bowl. Add the vegetables and mix to combine. Allow to marinate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place the Giardiniera in air-tight mason jars and keep in the fridge for 2 to 3 weeks.

PICKLE SCHNITZEL-PICKLE-BRINED PORK CHOPS WITH SWEET AND SPICY PEPPERS

Steps:

• Combine the pickle juice, pepper juice and pork chops in a large zipper-top bag. Brine at least overnight and at most 24 hours, flipping the bag halfway through.
• Preheat the oven to 350 degrees F.
• Toss the piquante peppers, bell peppers and onions with the olive oil in a bowl. Season liberally with salt and pepper. Transfer to a baking sheet and roast until slightly charred and soft, about 20 minutes. Lower the oven temperature to 200 degrees F and keep warm until ready to serve.
• Take the chops out of the bag (discard the brine) and dry them off with paper towels. Place a chop between plastic wrap and pound with a meat mallet until 1/2 inch thick. Make sure you pound around the bone but keep the bone intact; this adds flavor and plating dramatics. Repeat with the remaining chops.
• Set up an F. E. B. station with flour, egg and breadcrumbs in separate shallow containers; season the breadcrumbs with salt and pepper. Season each chop with salt and pepper, then dredge in the flour, coat with the egg and then coat in the breadcrumbs, ensuring the breadcrumbs adhere to all the nooks and crannies.
• Heat a large skillet over medium heat, add the vegetable oil and heat until very hot. Working in 2 batches, fry the chops 2 at a time until golden on each side, 4 to 5 minutes a side. Keep the chops warm on a wire-racked baking sheet in the oven while you repeat with the remaining chops.
• Plate each chop over a serving of the peppers and onions and serve with 2 lemon wedges to squeeze on top.

SAUSAGE STUFFED MINI SWEET PEPPERS

Steps:

• Preheat your oven to 400 degrees F. Wash your sweet peppers and cut each one in half lengthwise, leaving stems intact. Be sure to lay each pepper down to see which way to cut, ensuring they will lay flat on your baking sheet. Remove seeds and membranes. Spread 1 tablespoon of olive oil onto a large baking sheet. Place peppers on the sheet and toss to coat in olive oil. Turn all peppers cut sides up, salt lightly and bake for 6 to 8 minutes to soften.
• Crumble and thoroughly cook the Hatfield Sweet Italian Ground Sausage. Drain grease and set aside to cool.
• In a medium bowl mix together the room temperature cream cheese, garlic powder, parsley, salt, pepper and the shredded cheese. Stir sausage into the mixture and combine well.
• Spoon the sausage and cheese mixture into the pepper halves. Sprinkle with extra cheese to your taste and bake your sausage stuffed sweet peppers for 5 to 7 more minutes or until cheese is melted. Serve and enjoy while warm!

SWEET AND SPICY SAUSAGE WITH PEPPERS AND ONIONS

Steps:

• Melt butter (1 tablespoon) with olive oil (1 tablespoon) over medium-high heat in a large skillet.
• Add peppers, onions, and sausage, with a pinch of salt. Stir to coat in oil and salt, then sauté for about 20 minutes, stirring only every 5 minutes or so in order to develop good color. It will seem like too much, but don't worry- the vegetables will cook down a lot.
• Meanwhile, cook up rice/quinoa for serving, if necessary.
• Once peppers and onions are softened and browned, add the water (1/2 cup) to the pot, stirring with a wooden spoon to scrape up any browned bits from the bottom of the pot.
• Add the honey (1 tablespoon), crushed red pepper (1/4 teaspoon), and canned diced tomatoes with their juices. Stir and turn heat to low. Continue cooking until some of the liquid has evaporated and you are left with a thick sauce.
• Turn off heat and stir in cilantro (2 tablespoons). Season with salt and pepper to taste.
• Serve over cooked rice or other grain or grain substitute, garnished with extra cilantro if desired.

SPICY SAUSAGE AND PEPPERS OVER RICE

Steps:

• Pour brown rice and water into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until rice is tender, about 40 minutes.
• Preheat a skillet over medium-high heat. Add turkey sausage, and cook until well browned on the outside, and no longer pink on the inside. Remove cooked sausage, then stir in garlic and onion. Cook for a few minutes until the onion softens and begins to turn translucent. Add green pepper and cook for 2 minutes.
• Pour in half of the vegetable stock along with the tomatoes and pimiento. Season to taste with red pepper flakes, Cajun seasoning, and pepper. Cook until the liquid has almost completely evaporated. Stir in sausage with remaining vegetable broth, and simmer until all is hot. Serve sausage mixture over brown rice.

STUFFED PEPPADEW® PEPPERS

Steps:

• Lay a slice of soppressata on a cutting board. Place a basil leaf in the center with the curved part of the leaf aligned with the curved part of the soppressata. Place a cube of blue cheese on top of the basil. Roll up the soppressata around the basil and cheese and stuff into a pepper. Repeat with the remaining ingredients.

SWEET AND SPICY SAUSAGE AND MINI RAINBOW PEPPERS

Steps:

• Add peppers, olive oil, vinegar, sugar, granulated garlic, salt and pepper to a large skillet and toss to coat. Place the skillet over medium-high heat and saute the peppers until they start to get slightly tender, 3 to 5 minutes. Nestle in the sausages amongst the peppers and lower the heat to low, then cover and gently simmer until the sausages are about 145 degrees F, 5 to 10 minutes.
• Meanwhile, preheat a grill or grill pan over medium-high heat. Remove the sausage from the skillet and grill until charred and the internal temperature reaches 165 degrees F, about 10 minutes. Place back in the skillet with the mini sweet peppers and serve.

SPICY PEPPER AND ONION

Steps:

• Heat olive oil in a large skillet over medium-high heat. Saute bell pepper and sweet onion in hot oil until softened, 5 to 7 minutes. Stir mushrooms and garlic into the pepper mixture; cook until garlic is fragrant, about 1 minute.
• Stir Worcestershire sauce, parsley, ketchup, basil, turmeric, red pepper flakes, cumin, and cayenne pepper into the pepper mixture. Place cover on the skillet, reduce heat to medium-low, and simmer until mixture thickens, 20 to 30 minutes. If mixture is too dry, add water and stir.