Later On

A blog written for those whose interests more or less match mine.

Sausage Italienne

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So the only sausage available this morning was link sausage, and it came in a 1-lb package of five or six links (not four). I use 3/4 lb sausage in the Breakfast Bites, which I was making, so I had 4 oz of Italian sausage left over.

So I made this recipe, and it’s quite good. I was making up the recipe as I went along, so I might remember some additional ingredient or step, but here’s what I recollect now:

Heat 2 Tbsp olive oil in 2-qt sauté pan. When hot, add

  • 3-4 thick scallions, sliced thinly
  • 1 large shallot, peeled and chopped
  • 1 Poblano pepper, stemmed, seeded, and chopped
  • 12 pitted Kalamata olives, halved
  • salt, pepper

Sauté until onions and shallots look soft and cooked, about 10 minutes. Then add

  • 4 oz Italian sausage cut into small chunks
  • 2 tsp Herbe de Provence
  • 1/2 tsp cayenne, or 1-2 tsp crushed red pepper

Sauté that until sausage seems pretty much done. Then add

  • 16 oz can diced San Marzano tomatoes
  • 2 Tbsp capers, with juice
  • 2 tsp Worcestershire sauce from Canada (malt vinegar, no HFCS)

Cover and simmer for 30-45 minutes, stirring occasionally.

Serve in a bowl. Top with

  • crumbled Feta (or grated Romano Pecorino, Parmesan, etc.)

Extremely tasty to me, and of course low-carb.

Written by LeisureGuy

12 October 2016 at 5:35 pm

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