Here I sliced sausage (my favorite brand, Georgia Boy!) into chunks and browned in a cast iron skillet with the most beautiful array of peppers representing the end of pepper season from the Morningside farmers market. It is a very loosy-goosey type of recipe--really meant for improvisation. Chop up one smallish onion and saute in olive oil. Add in 2 bell peppers of any color that floats your boat, de-seeded and cut into strips. After they are softened, clear a space in the middle and lay out slices of sausage.
Turn them over to get deliciously browned and to madden yourself with hunger from the scent. After they are going a bit crispy brown and the pepper and onion are well cooked (about 8 minutes), add in some beer from someone's bottle they're drinking, or a little white wine if that's what you have open on hand instead. Let cook down for another minute or so then mix in 1 tablespoon brown sugar, a dash of worchestershire, salt, and a pinch red pepper flakes (and some hot sauce if you like it spicy, which we do around here) and stir everything up together. Right before serving, stir in 1 tablespoon balsamic vinegar and a bit of minced parsley. That's it!
The peppers and sausage hung out on the plate with a lovely roasted butternut squash--a meeting of summer and fall seasonal vegetables.
Here I sliced sausage (my favorite brand, Georgia Boy!) into chunks and browned in a cast iron skillet with the most beautiful array of peppers representing the end of pepper season from the Morningside farmers market. It is a very loosy-goosey type of recipe--really meant for improvisation. Chop up one smallish onion and saute in olive oil. Add in 2 bell peppers of any color that floats your boat, de-seeded and cut into strips. After they are softened, clear a space in the middle and lay out slices of sausage. 
Turn them over to get deliciously browned and to madden yourself with hunger from the scent. After they are going a bit crispy brown and the pepper and onion are well cooked (about 8 minutes), add in some beer from someone's bottle they're drinking, or a little white wine if that's what you have open on hand instead. Let cook down for another minute or so then mix in 1 tablespoon brown sugar, a dash of worchestershire, salt, and a pinch red pepper flakes (and some hot sauce if you like it spicy, which we do around here) and stir everything up together. Right before serving, stir in 1 tablespoon balsamic vinegar and a bit of minced parsley. That's it!
The peppers and sausage hung out on the plate with a lovely roasted butternut squash--a meeting of summer and fall seasonal vegetables.
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