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.