Tag Archives: sausages

smells like a sausage and pepper stand here!

Following a trip to the market for some of life’s essentials, I ripped into the produce aisle, as well as the meat department…
While at the meat counter, I picked up some well-endowed chicken sausages… thinking to myself chicken sausage with peppers and onions would be a great Monday night meal! From the meat department, I made a dash to produce and looked for the perfect peppers to pair this meal up with, and decided on some beautiful cubanelle peppers.
As soon as I made my way back home, it was prep time; slicing up an onion and the peppers, and mincing up some garlic. The prep-work was now complete and it was time to toss the chicken sausages into the sauté pan to get browned, crusty and even more delicious! Once browned, the chicken sausages were set aside, while the veg were added into the pan and cooked in all the lovely crispy bits leftover from the chicken sausages until fragrant and softened! For even more flavor bumps, a healthy dash of white wine and some salt got to play a part in this whole production…
As soon as the wine was reduced, the chicken sausages were added back into the mix with all the flavors and before we knew it, it was time to eat!
Couldn’t decide whether to pile everything high in between some freshly baked bread or just dig in from the plate, but the bread obviously won our hearts!

at a low simmer…







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kissing the ‘toad’…

So tonight we took a culinary journey ‘across the pond’ and paid homage to my family roots…
For an interesting dinner, we enjoyed ‘toad-in-the-hole’… may sound unappealing to those unfamiliar with this lovely dish, but don’t worry no toads were harmed in the making of this meal.
The dish is quite simple to prepare, basically everything that would be in your pantry and freezer. To make the batter, 2 cups of flour, salt, six eggs and 1 1/2 cups milk are all combined and set aside. Then sausages [can be any you like] are panfried and browned. The batter is poured into a pretty hot pan of oil, the sausages then nestled into the batter and everything tossed in the oven to bake until puffy, crisp and golden. To go along with the ‘toad’ a beautiful, homemade onion gravy.
The flavors are wonderful and rich, yet not heavy at all, but rather almost light as a cloud!

at a low simmer…






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