My buddy Farmer Shane of Liberty Delight Farms has some excellent products besides steaks, chicken and pork. He also has some custom-made sausage products available. This weekend I picked up some sausage from him at the Central Farm Market in Bethesda.
For a simple, but awesome recipe read on.
Start out with two packages of sausage. I like to use one sweet Italian and one hot Italian. For variety you can always try some of the other options available including chicken or other varieties of pork.
Start by slicing the sausage into 1/2" nuggets. Heat up a Dutch Oven or similar heavy-bottomed pot with a lid over medium heat. After a few minutes add enough olive oil to cover the bottom of the pot and let that heat up for another few minutes.
While that's heating up, cut one onion and 2-3 peppers into strips about 1/4" wide and 1 inch long. Chop up 2 cloves of garlic and you're ready!
Brown the sausage, turning frequently, until it's cooked through.
Add the cut up vegetables and cook over medium heat until they start to soften. At this point you're all but finished with the tending. Cover the pot and simmer over low heat until the vegetables have melted into a lovely sauce. Add some freshly-ground black pepper and a pinch of salt along with a pinch of oregano. Once that's done you can leave it on the stove over very low heat for an hour or two or let it cool and refrigerate it for another day. If it seems like the liquid from the vegetables is evaporating too much you can add a little dry white wine or chicken stock to re-hydrate it. The flavors will actually improve if you let it sit in the fridge over night.
Serve on some good rolls or mini-baguettes, being sure to spoon some of that sauce over the bread. It's messy, but it's awesome.
Thanks for reading folks. As always, I welcome your questions, comments, and rude remarks.