Logan loves sausage.
He really, really loves sausage.
The kid will ask for it regularly, and any time we go to the store, he's on the lookout for the ground pork patties we buy to make our own. He even knows the price- to the penny- and can tell me when it's on sale so we can stock up.
He seriously loves sausage.
Since ground pork patties were on sale this week, we went ahead and picked up a couple packages, and decided on Italian Sausage and Peppers for dinner.
He was beside himself with excitement all afternoon. Of course, when the time came to make it, he was nowhere to be found…that's a five-year-old for you.
So to start everything off, get your sauce going in medium-sized saucepan…. crushed tomatoes, a splash of lemon juice, salt, oregano, basil, thyme, and garlic powder, and if necessary, a tiny bit of honey to balance the acidity. Bring that to a simmer, then redue the heat to low, and take a blurry picture of it.
Now for the sausage. I start with dumping the patties into a large bowl.
What can I say…it's a good place to start.
This was about 2 3/4lbs of ground pork…I just mix it all up in bulk, set aside about a pound for dinner and all the extra goes into Ziploc bag in the freezer for other uses.
I add my seasonings- salt, sage, fennel seeds, thyme, pepper, cayenne, garlic, oregano, basil, nutmeg, cloves, and allspice, then crumble the patties up with my fingers and incorporate all the seasonings until it's well mixed.
Our recipe for sausage and peppers has evolved over time, and since it's no longer served on a pillowy chunk of bread, we just form our homemade sausage into patties, like burgers.
Okay, so they are misshapen patties.
Cook the patties over medium high heat, searing to get a good crust and then flipping to sear the other side, then turning the heat down for a bit and covering the pan for about 6 minutes. Once they are cooked through, remove to a plate and keep warm.
I cooked up a few extra pieces for Logan. I was highly entertained by his insistence that they be arranged (rather artfully) on his 'My Favorite Things' plate.
I told you. The kid loves sausage.
Add a tablespoon of butter to the bottom of the pan and toss in your sliced peppers and onions (I only had red onions on hand, so that's what I used). Let them cook until softened, stirring occasionally and scraping up the sausage bits from the bottom of the pan. Cook for about 4 minutes, then add your mushrooms.
When the peppers and onions and mushrooms have softened, add the sausage patties back to the pan. Add 3 cups or so of your tomato sauce and 4 Tbs of primal barbecue sauce and sort of stir everything around until it is well mixed.
Yes, barbecue sauce.
With the heat on medium, simmer the whole thing for about 10 minutes.
Top with mozzarella cheese and cheddar and eat.
Usually I would wait until the cheese had melted, but we were hungry and this looked too good!
It was good.
Nom Nom Nom!
Italian Sausage and Peppers, Cavemom Style
1 (10oz) can crushed tomatoes
1/2 teaspoon honey, optional
1/4 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon thyme
1/8 teaspoon garlic powder
1lb ground pork
1 teaspoon salt
2 teaspoons sage
1 teaspoon fennel seeds
1 teaspoon thyme
1 teaspoon black pepper
1/2 teaspoon cayenne
1/2 teaspoon garlic powder
1/4 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1 bell pepper, seeded and sliced
1/2 white or yellow onion, sliced
1 cup sliced mushrooms
1 tablespoon butter
4 tablespoons Primal Barbecue Sauce
Combine sauce ingredients in a medium-sized heavy-bottomed saucepan ofver medium heat. Bring to a simmer, then reduce heat to low.
Combine ground pork, salt, sage, fennel seeds, thyme, pepper, cayenne, garlic, oregano, basil, nutmeg, cloves, and allspice in a large bowl until throughly mixed. Form into patties.
Cook over medium high heat, searing patties on both sides to get a good crust on them.
Reduce heat to medium, cover, and cook an additional 5-7 minutes.
Remove to a plate and keep warm.
Melt 1 tablespoon of butter in the bottom of the pan, and add peppers and onions.
Cook until soft, stirring occaisionally, scraping the pan to get up all the sausage crumbles.
Return sausage to the pan.
Add 3-4 cups of red sauce (reserving the remainder for another use- it freezes well) and 4 Tbs of primal barbecue sauce.
Mix well, simmer over medium heat for 10-15 minutes.
Top with cheese and enjoy!Pin It