Thursday, July 01, 2004

Summer Chicago-Style Recipe

A summer yummy! This is a Chicago-Style Sausage and Peppers (from chef Susan Goss). Remember that sausages of the meatless variety are VERY good and contain soy. Soy butter can be substituted as well.

2 tablespoons corn oil, 1 large red onion (thinly sliced), 2 large yellow bell and red bell peppers (cored, seeded and thinly sliced), ¼ cup Jack Daniel’s Sour Mash Whiskey, ¼ cup dark brown sugar, 1 Tablespoon chopped fresh thyme, Salt and pepper to taste, 8 (4-oz) spicy Italian sausages (or as I like: the Boco Meatless Italian Sausages found in your grocery freezer section), 8 hot dog buns, 2 tablespoons reserved sausage grease or soft butter.

In a large skillet, heat the corn oil over medium heat. Add onions, and peppers and sauté until they are tender and begin to brown (about 10 minutes). Add the whiskey and stir quickly until absorbed. Add the brown sugar and stir until the sugar melts. Season with the thyme, and salt and pepper to taste. This can be refrigerated for up to 1 week; however, let it come to room temperature before serving. Chargrill sausages until slightly blackened and cooked through. Brush hotdog buns with grease or butter and toast over the grill. Nestle 1 sausage in a bun, and top with about 2 tablespoons of the peppers and onions.


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