welcome friends welcome back to the kitchen today i have a vaguely greek
lemon potato thing happening in the oven and to go with that
i've got some sausage so i'm going to do a sausage and pepper and sausage and pepper is something
is a recipe that we've done on the channel a few times over the years in different
variations and it's one of those it's one of those recipes that if you look at it as a method
you can make great variations in the method with your ingredients or you can follow the
method and make different recipes by varying the ingredients stumbling on my words i'm hungry
so we've done this we've done this with different types of sausages we've done it with bratwurst and
onions we've done it with a whole bunch of things essentially sausage and peppers if you've got
sausage and you've got peppers you've fulfilled the mandate so today i've got my sausages cut up
but you can leave them whole and you can fry them whole i'm going to fry them cut up because i like
i like a little bit of the crispiness all over but you could also and a great way to do this is
steam your sausages a day ahead so you've steamed them you've cooked them through put them in the
fridge and then they're easier to chop and then you just sort of brown them off the next day when
you want to make the meal so it takes a bit of the of the complexity on the day when you want
to cook this because this should be just an easy weeknight meal it's also great for leftovers if
you've had a you know weekend barbecue and you barbecued off a bunch of sausages and you've
got some left over in the fridge same sort of thing you can slice them up stick them in this
and it works out really well and i'm using a hot Italian sausage but again use whatever kind of
sausage you like so i've got olive oil in the bottom of this pan i'm going to put these in
and i'm going to fry them off brown the outsides and build some flavour in the bottom of the pan
you're not looking to cook them all the way through really just to brown them and get a
little colour on the outside get some fond in the bottom of the pan build some flavour
okay that's looking pretty good so i'm going to pull these out of the pan
now you have to look at the bottom of your pan and see do you think there's enough oil for the next
operation and i'm going to say i don't think there is so i'm going to add
a little bit of oil and turn down the heat a little bit
and to this i'm going to add some sliced red onion
okay so i know this is crazy talk right this is just a sausage and pepper stir-fry at its core
it's a sausage and pepper stir-fry you stir-fry a bunch of things you make a little bit of a sauce
slurry you bring it all back together at the end you could do this in a wok and it would be
amazing in a wok because you'd have much much more precise temperature control so the onions
just a little bit of softening on the onions they take a little bit longer or i like them
to take a little bit longer next in i'm going to add some fennel so this is a fennel bulb
i've just sliced it up really nice and fine that goes in and then i've got three kinds of
peppers here so i've got a hot banana pepper and two sweet bell peppers and they go in
and we're just going to fry them a little bit to soften them up so they're starting to cook
down a little bit and in this kind of a pan you're really not going to get a searing heat
to do a proper stir fry you are going to end up steaming
these vegetables but if you could do it in a wok with high enough heat and
keep them from steaming this would be amazing maybe later this summer or later this spring
when i can cook outside i'll get the walk out and the wok burner and we'll give this a try
i think it'll be great now it comes to building some flavour on top you've got the old standby
and these are hot red pepper flakes and i'm going to sprinkle a few in but mostly what i'm going to
use is this stuff pepperoncini picante it is hot peppers chopped up and pickled in vinegar and oil
they're a little bit hot they're a little bit spicy they're really flavourful
i like them a lot so i'm going to put those in as hot or not as you like it but if what you have
are these pepper flakes go right ahead use them they're fantastic i'm going to put in some
black pepper because i think black pepper goes in almost everything i'm not going to put in any salt
and the reason i'm not going to put any salt in is i'm going to put in some kalamata olives they are
pretty salty i don't want to over salt it and salt is something that i can address closer to the end
i do like a little bit of tomato in it and sometimes i put in whole crushed tomatoes
today i'm going to put in some tomato paste and we'll just put that at the edge there
stir it in and we'll mix all of this together
looking good so i'm going to add some oregano again just a little bit
use it all up as much as you'd like now
i'm gonna put in some white wine this is a chardonnay
um probably about half to three quarters of a cup
if you don't like cooking with wine or don't want to cook with an alcohol go ahead and use this is
chicken stock i would put the chicken stock in or just a little bit of water and in order to um oh
lost my train of thought because something that i forgot to tell you to put in was the was the
garlic the garlic was on with the peppers and so it all went in at the same time so there's
two cloves of garlic in there anyway let's come back the wine brings an acidity brings a little
bit of flavour a little bit of acidity and so if you go ahead and use the chicken stock or a
little bit of water and the water is just to kind of loosen it up a little bit i'd put in
a tablespoon or two of vinegar put some vinegar in there and the vinegar will bring the acidity that
will sort of balance the dish out often that's what wine is there for is to to bring a little bit
of acidity bring out some other flavours and to balance it and in this case i'm definitely using
it to balance the flavours so put in a little bit of vinegar you could depending on what your olives
are brined in not use vinegar and just tip in a little bit of the extra olive juice so i'm going
to put in some olives and some of that juice is going to get in there anyway i really like what
that brings to the party now at this point back in with the sausage and anything that's in the bowl
and we just stir that together and heat it through until the sausage is
finished cooking okay so we've had the sort of pseudo greek lemon potatoes now it's time for
sausage and peppers
which could easily be sausage and zucchini it could easily be sausage and eggplant um
both of those would go really well in there i mean there's so many things that you could put in here
oh yeah let's just i'm gonna have some pepper let's just give you a little onion straight out
méli-mélo a little this little that a little of that i got some moitié-moitié.
i got some fennel and some hot pepper that was quite good yeah the fennel was good yeah
the fennel's really good and so i don't know you're right as you said last week it doesn't
really go with the lemon potato per se no but you know it's still pretty tasty i just wanted these
things together nothing better than a hot olive i love hot oil i really do love hot olives and
i know that i've said in a previous video that i always buy the ones with the pits in them because
they've got better texture the last time i was at the grocery store i grabbed the wrong bottle
and so there were no pits in these it was easy it's easy it's not that much it's not that much
of a tragedy so now once you've cooked them no no no and so this is infinitely variable
i know that earlier i gave you a bunch of things if you didn't want to use wine beer
you could definitely put beer in this and that would be absolutely fantastic
so play with the vegetables sausage and peppers but you could easily just put it on the table
and call it sausage and something else you could probably even do a breakfast version
that has breakfast sausage and you could do a breakfast version yeah definitely for sure
that would be very good little egg on it thanks for stopping by see you again soon