Sausage and Peppers Recipe

Nothing gets more Italian than sausage and peppers.  And every Italian has their own way of preparing it and every Italian thinks theirs is the best.  With that said, I, of course, think my sausage and peppers recipe is the best!  If you give it a try, I think you will agree.  And it’s so simple that you might think, ‘that’s it?’  Yeah,  that’s it. The key is in the ingredients.  The sausage have to be high quality Italian sausage and the peppers have to be hot.  As in ‘wear gloves while your prepping them hot’  and “send the kids in another room because of the fumes hot.”

My mom has always used hot banana peppers so naturally I wanted to do the same thing.  My problem is that I moved to the southwest (Mom still holding a grudge) and can’t seem to find them anywhere.  Sometimes you just gotta improvise.  So may I introduce the Hatch Chile.  This is one of my better discoveries since moving to Arizona.   They come from the area around Hatch, New Mexico and we can get them for a few months every year.  They come in both a mild and hot version.  We use the hot.  While spicy, they still retain some sweetness and a nice flavor.  Truth is, I first used them in a chicken chili recipe (great recipe).  It wasn’t until much later that I thought about using them substituting them in my sausage and peppers recipe.  Actually, it wasn’t me who did  – it was my husband.  I’m thinking he had ulterior motives!  I obliged and made what turned out to be one of my better sausage and peppers dishes. So we improvised and Italian sausage and peppers got a little local flavor which made it really nice.

Sausage and Peppers

 INGREDIENTS

 15 Hatch chiles, hot

8 Italian Sausage, mild or sweet

1/2 cup olive oil, split

1-2 tbsp anchovy paste

***GLOVES***

 

PREPARATION

 Cut stems off of hatch chiles and slice in half the long way.  Rinse and put aside in bowl.  If you remove all the seeds they won’t be as hot so leave some seeds for added heat.  Heat a large frying pan on med/high and add 1/4 cup olive oil.  Remove sausage meat from casings and add to the pan.  Break it up with a slotted spoon or spatula and cook until done, 15-20 mins. Remove sausage and set aside.  Lower heat to medium. Add peppers to the pan and cook until soft, 15-20 mins.  Add 1/4 cup olive oil.  When peppers are done cooking add sausage. Heat for 2 mins. Place in bowl. Return pan to stove.   Add anchovy paste and whisk on medium heat for 1 -2 mins.  Pour over sausage and peppers. Serve