The damages
(The Stig wants you to know these are the things you'll have to wash and put away at the end of the meal)
- Cutting board
- Chefs knife
- Saute pan
- Wooden spatula
- Large sauce pan
- Bread knife
- Slotted spoon
- Potato masher
The ingredients
- 28-ounce can whole tomatoes
- 6 Italian sausage links (The Stig says to use spicy Italian rope sausage)
- Green pepper and red bell pepper, julienned
- 1 med yellow onion, diced
- 2 T dark brown sugar
- 1/2 t crushed red pepper (optional, if you're using mild sausages)
- Salt and pepper
- Bakery fresh steak rolls
The preparation
The Stig sautes the onion and peppers in olive oil with a dash of salt and pepper. When onions appear transparent, transfer to large sauce pot. Add can of whole tomatoes, trimming the stem end from each. Crush with the potato masher. Place a lid on the pot and bring to a simmer.
Brown the sausage links in the skillet with a little olive oil for about 15 minutes and transfer to sauce pot. Make sure the sausage links are submerged. Add crushed red pepper flakes (optional) and brown sugar. (Shout out to The Stig's mom for this secret ingredient.) Taste and adjust salt accordingly.
Let simmer with lid on until sausage links have cooked completely.
SERVES The Stig and one blogger lady friend PLUS LEFTOVERS FOR LUNCH.
A few notes
- How do you know when the sausage links have cooked thoroughly? The Stig raises one from the pot and stabs it with a fork. Are the juices both minimal and clear? If yes, then the meat's done.
- "Now listen," The Stig mandates. "You can't just sit at your fancy pants dining room table to eat this the proper way. There's a stance involved. Feet at shoulder width, elbows out. full lean in. That's the gangsta way."
- "You're gunna end up with a bit of the good stuff falling onto your plate, but don't worry. Just stuff those tasty veggies back in the roll. Ya dig?" Thus spoke The Stig.
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