When it comes to my freezer, my organizational skills are lacking. What that usually means is that as hunting season rolls around there are usually some forgotten packages of wild pork sausage buried down deep and needing to be eaten.
I’m a big fan of Italian-style sausage, with lots of fennel seeds mixed into the meat. So when I have a vote with my meat-processor buddy, that’s what I order. And I want some domestic pig fat ground into the mix. Sausage shouldn’t be too lean and chewy.
Sausages with tomatoes, peppers and onions is a classic dish, found on many menus at Italian eateries. But it’s also a favorite at county fairs throughout the fall. So why not try it at home, or at the hunt camp, this month?
This is one of the simplest recipes in my book. And it can be cooked in one big pot, over a camp stove or in your kitchen, and served over pasta or as a filling for a very fine sub sandwich. FS
Peppers, Tomatoes, Onions and Sausage
6 sausage links (1⁄4 to 1⁄3 pound each) 1⁄4 cup extra virgin olive oil
8 whole Roma tomatoes
2 large onions
2 green bell peppers
3 cloves garlic, chopped
1 tbsp. dry tarragon
2 tbsp. dry oregano
1 tsp. crushed red pepper
1 cup chicken stock
Salt, to taste
Shaved Parmesan cheese
Linguine, spaghetti or crusty baguettes
First, over medium heat in a big frying pan, brown the whole sausages in olive oil. While the sausages are browning, chop the tomatoes, peppers and onions into medium-sized chunks and finely chop the garlic. When the sausages are browned, reduce the heat and add the vegetables. Then add spices and the chicken stock. Cover and simmer for at least 30 minutes, or until the vegetables are softened. Don’t worry about the sausages being completely cooked, they’ll cook through (and tender) while simmering.
Serve over spaghetti or linguine and top with the Parmesan cheese. Or get portable and make sandwiches for your entire crew.