It’s 10:00am and I’m starving! I didn’t make breakfast yet and I’m surprisingly out of the staples: eggs, milk and fruit (that means no omelets, no smoothies, etc.). Panic is about to set in. I look in the refrigerator again: I have an old onion, half a pepper and some chicken sausage. Phew! I won’t starve. Sausage with peppers and onions might be bit heavy for breakfast but it will hit the spot (and it did!). It also got me thinking . .
I saw my cousin Brandon this weekend. He’s a 20-something, living on his own, and suddenly cooking for himself. So what’s he making? Rice-A-Roni and chicken! No offense to Rice-A-Roni, but I think we can kick it up a notch. I suggested he try Arroz con Pollo, Chicken Quesadillas, and Fajitas . . . but really, what could be easier than sausage with peppers and onions? Four ingredients, 1 pot, 10 minutes!
I am also reading Lunch in Paris: A Love Story with Recipes by Elizabeth Bard. So you ask, what does a Parisian love story have to do with sausages? Well, in the story Elizabeth talks about how her boyfriend made a wonderful dinner from a few scraps leftover in the refrigerator. This dish employs the same concept of finding some odds and ends and making something delicious and unexpected.
2 tablespoons olive oil
1 onion, very thinly sliced
1 pepper, very thinly sliced
12oz. package chicken sausage (fully cooked), thinly sliced
Heat the oil in a large skillet. Add the onions and peppers and sauté over medium-high heat for 5-7 minutes. Add the sausage and sauté another 2-3 minutes or until they start to color. Everything will be at least lightly browned. Turn down the heat if it is cooking too quickly. If you have a bit of white wine around, add ¼ cup to the pan to deglaze (the wine will pick up all the browned bits at the bottom of the pan) and cook for 1 more minute.
*Add mustard (I like them all: Dijon, whole grain, honey mustard, even the old stand-by, yellow mustard).
** You can also serve this hoagie style or over pasta.
*** I only buy nitrate-free sausages (Trader Joe’s or Whole Foods).