After taking care of the twins all day, hustling on my startup, WeMontage, and grinding to make connections for this blog, I needed to fix dinner-something for the wife and me, and the kiddos, who are uber picky! I got inspired to cook chicken sausage with peppers and onions, with a twist. I’ve never made it before, but my instincts are usually pretty good.
So here’s what I did.
All the ingredients I used are in this first pic., except for the organic mushrooms and organic chicken stock, which I remembered to add later. That’s chopped garlic in a jar behind the cream, but I revised it to use fresh garlic, which tastes so much better. I used sea salt and fresh cracked black pepper, and I used two packs of chicken sausage, not one. If you don’t want to use chicken sausage, that’s totally fine. I’ve used Traditional Boerewors in this recipe before and it was delicious. You can use any meat really, as long as it’s good quality and has a low-fat content.
Here’s a video of me cooking this recipe on Good Day Wisconsin:
– 2 packs of organic sweet Italian chicken sausage
– 1 can of whole tomatoes (I used organic)
– 1 pack of organic mushrooms
– 1/3 cup organic heavy whipping cream
– 1 whole green pepper (seeds removed)
– 1/2 of a large white onion
– 1/2 cup of organic chicken stock
– 2 to 3 cloves of fresh garlic
– Bowtie pasta
– 1/2 tbsp of salt and black pepper (each)
Preparation time is 20 minutes
Cook time is 20 minutes
Serves 6 to 10 people
First I put the green pepper and onion in the food processor, ’cause ain’t nobody got time to cut no onions and peppers with twins running around!
I added the peppers, mushrooms, and onions, along with the salt and pepper, to a really large sauce-type pan with lots of olive oil and put it on high heat. Add the garlic right before you add tomatoes-you don’t want to burn the garlic.
From there, I drained the juice from the tomatoes (personal preference) and cut them into halves and some thirds (for the larger tomatoes) and added them to the pot.
I let all that cook on high heat until the peppers, onions and mushrooms were done (about 5-10 minutes). I didn’t let the oil cook out of the pan.
I chopped up the raw sausage, which makes my life easier when I have to cut it into even smaller pieces to feed the kids tomorrow! In went the chopped sausage to the pot, along with the chicken stock.
I added the heavy whipping cream. I mean, just ’cause. Why not, right?
Down went the temperature to medium heat, and on went a cover for the pan! I let it cook for 10 minutes covered, then 5 minutes uncovered.
And it looked like this when it was done. Pretty fresh, right?
And it tasted grrrrrreat!!
My wife came downstairs and said I “put my back into it.” It was really delicious.
It took about 40 minutes, all in. It would’ve been faster, if I wasn’t taking these darned photos!
I served it over rice, but in the future, I wouldn’t use that flavored rice I bought (in the first photo), I’d just use regular white or brown rice. The flavor in that rice was detracting from the delicious sauce.
[Update] At the suggestion of Janine Huldie, in the comments, I just bought some bowtie pasta and it was better than that flavored rice. 🙂
[Update Update] I fed it to the kiddos the next day and they gave it a sideways thumb. Here’s Thaddeus and Zoe notsomuch enjoying an otherwise delicious meal.
¡Buen provecho! (Bon Appétit!)
What types of meals do you get inspired to cook after a long day hustling on your business?
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