Sauteed Spicy Chorizo with Sherry and roasted red peppers
- 4 spicy, fresh chorizo sausages
- 2 roasted orange peppers, sliced
- ¼ cup dry Sherry (50 ml)
- Salt and freshly cracked black pepper to taste
- 4 buns
- In a large skillet, heat some olive oil on medium setting.
- Cook sausages, turning often, without piercing, until fully cooked and browned evenly, about 7-9 minutes. Deglaze pan with sherry and let simmer for 1 more minute, until liquid evaporates.
- To assemble, serve the sausage in bun and top with roasted peppers.
Makes 4 sausages.
Italian sausages with Caponata and provolone
These grown up dogs are a robust combination of mild Italian sausage topped with my take on a sweet and sour Italian relish. The provolone cheese is optional but adds a creamy factor.
- 4 fresh Italian mild sausages
- 4 buns of choice
- ½ cup grated provolone cheese (125 ml) optional
- 3 tbsp. olive oil (45 ml)
- 1 large sweet onion (Vidalia or Spanish), finely diced
- 1 red pepper, finely diced
- sea salt and freshly cracked black pepper
- 1/2 tsp. dried oregano (2 ml)
- 2 large Roma tomatoes, diced
- 1 tbsp. vin cotto or balsamic vinegar (15 ml)
- Several leaves fresh basil, chopped
- For caponata, heat the olive oil in a large skillet and sauté onion and peppers on medium-high heat. Continue to cook for 8 to 10 minutes until onions are very golden and peppers are soft.
- Add the oregano, tomatoes, salt and pepper and vin cotto and cook 5 minutes, or until mixture is thick and juice has evaporated. Add the chopped basil just before removing from heat. Store in the fridge until ready to use.
- Grill Italian sausages on medium high setting until firm and golden on all sides, but still juicy. Warm buns , if desired and while sausages are still hot, sprinkle with grated cheese. Spoon in caponata.
Makes 4 servings