Smothered Pepper Sausage

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wwltv.com

Posted on June 22, 2011 at 3:24 PM

 

2 lbs. skinless Polish Kielbasa or smoked sausage
3 lbs.
"A" size red creamer potatoes
1/3 cup
Frank Davis Seafood Boil
4 Tbsp.
butter
1/4 cup
extra virgin olive oil
3
medium white onions, sliced into rings
4
large bell peppers, sliced into strips
3 Tbsp.
minced garlic
1/4 tsp.
salt
1/4 tsp.
black pepper
1tsp.
Frank Davis Sprinkling Spice
Touch of red pepper flakes
12
French bread pistolettes

First off, take a deep 10-quart stockpot and bring to a boil enough water to cover both the sausages and the creamer potatoes. Then when the water is at a rolling boil, stir in and fully dissolve the third cup of seafood boil. When the stock is completely flavored, drop in the sausages and the potatoes, bring the stock back to a boil, and then turn it down to a gentle simmer.

At this point, with the lid firmly in placed on the pot, let the taters and sausage links poach for approximately 20 minutes or until they each become skin-popping tender. This is also the time when you preheat the oven to 450 degrees.

In the meantime, take a heavy, 12-inch, high-sided, anodized or stainless steel skillet, melt down the butter and the olive oil over a medium low heat, and drop in the sliced onions, bell peppers, and minced garlic. When they've been tossed together well, cover the skillet for about 5 minutes and let the veggies "sweat." Then stir the mixture occasionally until both the peppers and the onions become tender and begin to brown. Then sprinkle in the salt, black pepper, sprinkling spice, and a touch of red pepper flakes.

At this point, remove the sausage links and the potatoes from the stockpot and place them-evenly distributed-into a large roasting pan. Then remove the veggies from the skillet and evenly place them over the links and potatoes. When all of the ingredients are uniformly combined, slide the roasting pan into the oven on the top-center rack-uncovered!-and bake the preparation for at least 30 minutes (or until the onions and sausage turn all toasty).

Finally, when it's time to eat, serve the links, the potatoes, the onions, and the bell peppers in the well of a heated soup bowl, nestled next to a couple of hot, crispy, French pistolettes, which have been liberally slathered with melted sweet cream butter.
As the commercial usta say, "Betcha can't eat just one (helping)!"

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CHEF'S TIPS:
The "A" size creamer potatoes are the smallest little red potatoes most supermarkets carry. Just about all those that are offered to the home shopper are "B" size, which are about the size of golf balls. "A" size is roughly the size of ping-pong balls.

Skinless smoked sausage (or skinless Polish Kielbasa) generally is more tender (less chewy) than regular smoked sausage with the casing. For quality purposes alone, I heartily recommend you try to find the skinless variety when making this dish. Locally, Winn-Dixie supermarkets package it as their own WD-Brand and keep it in the cooler cases near the breakfast sausages.

Whatever you do, strive to maintain the integrity of the onions and bell peppers. In other words, do not cook them down to a "mushy mess." If you find that you have ultra tender bell peppers, skip the sweating step and go right to pan-browning them. You want to keep them crispy and crunchy at all cost.

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