I hijacked this recipe from the Food Network. This is one of Pat Neely's recipes...and it is gooooood.
I needed to feed more than 4 people (and really, I can't imagine 1 lb. of sausage feeding 4 people anyway...
at least not 4 of my people).
|Disclaimer....I forgot to add the Paula Deen's Sugar Free bbq sauce to this picture....you'll understand when you read below....shame on me.|
4 lbs. smoked sausage
2 yellow bell peppers
2 orange bell peppers
2 red bell peppers
garlic (heaping tbs. of minced, jarred garlic)
12 oz. beer
1 small can tomato paste
1.5 (ish) cups bbq sauce
I pretty much followed the recipe as to preparation. I just tweaked the proportions to suit my needs.
First off preheat your oven to 350 degrees, so you can toast your rolls for the sandwiches.
Slice the bell peppers and onions. I LOVE raw bell peppers, so a few of these probably didn't make it to the next step.
Slice the sausage. Okay, the recipe says to do this in quarters, but next time I'll probably cut the sausage a little bigger....like hot dog length....so they stay on the rolls a little better.
Brown the sausage on all sides in a little olive oil. Do this in batches if you need to. After they get all nice and yummy, remove them to a plate and let them hang out a bit. Again, a few of these were casualties to my hungry belly.
Hey, cooks are supposed to taste as they go, right?
Add the onions and peppers to the pot....have I ever mentioned how much I love my cast iron pots....seriously.....LOVE....anyway, cook the sausage and peppers until they're soft and tender, then add the garlic. I'm lazy, so I use the jarred, minced garlic...a huge heaping tbs. or so...feel free to use the real stuff if you have the patience for it.
Just cook it for a minute or two more.
Then add the tomato sauce, beer and bbq sauce, cook it for a couple minutes, throw the sausage back into the pot, reduce the heat and simmer until the sauce thickens...15 minutes or so.
Also, since I'm trying to limit my sugar (okay, I know it's sausage...not the healthiest food in the world...but you gotta pick your battles), I used sugar free bbq sauce (I forgot to add that to my "Ingredients" picture above.) There are several on the market...use your favorite. I happened to see Paula Deen's Sugar Free bbq sauce at Sam's (and since I bought it at Sam's, I have enough for the rest of my life), so that's what I used. Gotta say, (and this is by no means an endorsement or condemnation of Paula Deen's recent "issues"), her bbq sauce was pretty darned tasty. Big thumbs up. (I also did use about 1/2 cup of the Stubb's bbq sauce that's in the picture above....wanted to use up the little bit that was left in the bottle in my fridge.) If you're going full sugar, there are TONS of choices, use your favorite bbq sauce...I won't judge.
I hope you remembered to toast those rolls.....cause it's eatin' time! Oh, and have plenty of napkins close by...plenty.
This is great for football season...get it ready and let everyone fend for themselves. Hope you enjoy.
And while I'm at it....WHO DAT!