Over the course of this week, I'm going to post five of my go-to dinners. These are all quick, easy, and somewhat healthy.
Without further ado, I present
Turkey Sausage with Peppers and Onions
When I know I'm going to have a busy week, I like to buy smoked turkey sausage. As it's already cooked, dinner can come together very quickly. This dish takes about 15-20 minutes to prepare.
smoked turkey sausage (any flavor)
bell pepper, sliced (I prefer yellow in this recipe.)
1 garlic clove
1 beer (I've used Miller Light and Sierra Nevada. I didn't notice a difference.)
eggs for scrambling
hot sauce and rice vinegar to taste
- Slice the sausage into 1/2 inch segments. Brown in a skillet on medium heat with a small amount of oil.
- When the sausage is brown (about 3-5 minutes), remove it from the pan, and add the sliced onion to the same pan.
- Cook on medium for about a minute, then add in a sliced bell pepper. You could add them at the same time, but I like my peppers to be crispier than my onions.
- Let the peppers and onions cook on medium heat for about 3-5 minutes.
- As they are cooking prepare the garlic as such: Mince a clove of garlic on a cutting board. Sprinkle it with a pinch of salt. Leave it alone for a couple minutes. Then take the side of your knife and mash/spread it on the cutting board, making a paste.
- Add the garlic paste to the peppers and onions, and let it cook for about a minute.
- Add the sausage back to the pan, and turn the heat up to medium-high.
- Pour in a couple tablespoons of the beer to deglaze the pan. It is going to bubble up and smoke a lot, but that's okay, because now you have nearly full beer to drink. Bottoms up!
- Once the beer cooks down a bit and gets darker, turn the heat off.
- You could eat the sausage deliciousness now, but if you let it hang out in the pan, the beer "sauce" will thicken up.
- So while you're letting the sausage mixture age gracefully, you can make something to serve under it, like..
- Scramble a couple eggs (like I did in the picture)
- Make a batch of creamy polenta serve as is, or
- Make the polenta in advance, let it chill, and then pan fry a couple slices of it.
- Before you serve the sausage mixture, taste it. Is it a bit dull? Does it need something to brighten it up? If yes, add in a splash or rice vinegar. It goes a long way to making the dish more pleasing to the palette.
- Serve the sausage mixture atop the eggs (or polenta). I like to top mine with some hot sauce. You may like the same. Enjoy!