Information
15 min
15 min
1 1/2 cups
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!
Ingredients
1 link hot Italian sausage, casing removed
¼ cup chopped Peppadew peppers
8 tablespoons (4 ounces) unsalted butter, softened
Salt
Directions
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.
Serve
Dollop spoonfuls onto cooked fish.
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
