Sometimes I don't know how to start blog posts. All day long, my head swirls with thoughts and ideas and the perfect words to write, but my days are filled with swimming lessons and actually cooking recipes followed by massive loads of dishes and it's pretty unrealistic that I could write down every thought I have in order to capture that one perfect one in a sea of millions. So.. hmmph, I think it's high time there was a device that could record the thoughts in my head without making me look like an idiot or ya know, give me some radioactive illness.
So yeah.. brain recording device.
While I'm at those swimming lessons, I have been reading Keepers, a cookbook filled with recipes that are meant to be kept and made again and again, week after week.. recipes that are meant to stick with you and be shared with those you love. Written by two former Saveur editors, this book is definitely one for the shelves, to be kept and stained and flipped through and doggy-eared.
This simple dish is one of our keepers. We were making it pretty often a couple of years ago and then it fell off the radar, but I think it's back. Sausage is a staple in our freezer and we use it everywhere from stuck in a bun to pasta sauce to fritattas and now in this riff on a sweet and sour pork.
Simple Sweet Sausage with Pineapple and Red Peppers
serves 2-4, depending on your appetites - I served with cilantro-spiked rice and my husband and kids chose to eat it with cheese tortellini - versatile.
3 Italian sausage links
1 cup chopped fresh pineapple, cut into 1/2 -1 inch pieces (you could use canned if you are uncomfortable working with a whole pineapple, but you can also find fresh pineapple in many produce departments)
1 cup chopped red peppers, cut into 1-inch dice
sprinkle of kosher salt
splash of olive oil
cilantro to finish
In a large heavy skillet (I used a 12-inch cast iron) splash in a bit of olive oil and heat to medium. When oil shimmers, add sausages and brown on all sides. The sausages should be deeply browned. Keep an eye on them so they don't burn. When browned, remove sausage from skillet. Turn off heat.
Let sausages cool until you can work with them. Now, slice your sausage into 1/4-1/2 inch slices. Prepare your pineapple and red peppers.
When ingredients are prepared, turn heat back to medium and add sausage slices, pineapple and red pepper to pan. Saute until sausages are nicely golden brown on the outside and the peppers are tender. Season with a small sprinkle of salt and garnish with cilantro.