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Braised Sausage with Chiiles

Source of Recipe

From "Real Cajun" by Donald Link


Recipe Introduction

"Many recipes call for sausage as a flavor enhancer, but in this recipe it's the star. As much as I love Southern dishes smothered in brown gravy, this recipe is a different type of 'smothered.' The sweetness of peppers and the acidity of vinegar and mustard are great complements to the richness of the sausage. At Cochon, we serve a similar version of this dish over creamy grits enriched with Creole cream cheese (an extra thick, tart variety of cream cheese available in New Orleans; sour cream or crème fraîche are fine as substitutes)."

List of Ingredients

â—¦  1 tablespoon canola oil
â—¦  4 (4-ounce) pork sausage links
â—¦  1 (12-ounce) bottle amber beer
â—¦  ¼ cup red wine vinegar
â—¦  ½ medium onion, thinly sliced
â—¦  1 small red bell pepper, cored, seeded, and julienned
â—¦  1 jalapeño pepper, stemmed, seeded, and thinly sliced
â—¦  2 cloves garlic, finely chopped
â—¦  2 tablespoons Creole (or whole-grain) mustard
â—¦  4 rosemary sprigs
â—¦  1 teaspoon salt
â—¦  Hot steamed Rice, for serving


Recipe

Heat the canola oil in a large skillet over medium-high heat. Add the sausage and sear for 5 minutes, turning as necessary until evenly browned.

Add the beer and vinegar and cook for 1 minute, until slightly reduced. Add the onion, red pepper, jalapeño, garlic, mustard, rosemary, and salt and toss well to combine. Reduce the heat to low, cover, and simmer until the peppers are soft, the sausage is cooked through, and the sauce begins to reduce and thicken, 10 to 15 minutes.

Serve over steamed rice, "smothered" with plenty of the sauce.

Serves 4