Hot Italian sausage and spicy-sweet pickled Peppadew peppers couldn't be a better match. When combined with butter and served over piping hot fish, dinner is served: simply and deliciously!
1 link hot Italian sausage, casing removed
¼ cup chopped Peppadew peppers
8 tablespoons (4 ounces) unsalted butter, softened
Cook the Sausage
In a small nonstick skillet, cook the sausage over medium-high heat, breaking it into fine lumps, until crusty and browned, 8 to 10 minutes.
Combine Sausage, Peppers and Butter
Scrape into a medium bowl and stir in the Peppadews. Let cool, then stir in the butter and a pinch of salt.
Dollop spoonfuls onto cooked fish.