Sweet and sour sausage, peppers and onions.
I'm browning the sausages and you can use the swirly kind,
the thin rope or you can use the big boys.
So all I'm doing here is browning the casings
that I've pierced.
All along the casing, the natural casing,
all along the casing, I pierced this with a knife
or again, the tines of a fork works too, okay?
Okay, guys, so I added the peppers and onions
to the drippings of the browned sausage
which we have waiting over here, okay?
Now, they're getting sweaty.
They're getting their juices flowing.
So we're safe to add our sliced garlic.
Add a little bit of salt and pepper.
You can use red pepper.
You can use both.
And we just want this to wilt down.
Now we're gonna do the agrodolce, okay?
We're going to sprinkle about a teaspoon
to a teaspoon and a half of sugar over the top
along with the salt and pepper, red pepper
and stir to melt the sugar into the dish.
That's the sweet obviously.
Little aged balsamic down over the top
and now we have sugar and vinegar in the same dish, okay?
And now we give that a stir.
Now we're gonna add a little sun-dried tomato paste.
I'm down to the end of this tube
and I like about three tablespoons
and that's only got a little tiny bit left
so I've got a second tube here I opened to add a little more
and then I'm gonna use about a cup of semi-dried tomatoes
which you can buy on the, you know like the appetizer aisle
where they keep all the pre-packed deli stuff
or you can buy it in jars.
These are semi-dried tomatoes.
If you can't find them, it's no big deal.
All you have to do is take sun-dried tomatoes
and put them with hot water and let them plump up,
throw 'em in the pan.
Fine.
Then we're going to take a little stock.
This is a combo stock.
It's bone broth made with turkey, chicken and beef.
And we're gonna nest the sausages back in
to finish cooking through in that delicious mess
that we've created in here.
And we let this go until it thickens up
and develops a little more color and a lot more flavor
and to finish cooking the sausages through.
Ploop.
Okay, now we're gonna add some Italian wine.
I'm using a Rosso di Montalcino
and we're just gonna let this cook down and out.
I am just scraping raw garlic across charred bread.
John charred the bread.
Thank you, honey.
You're welcome.
Because I cannot without setting it on fire.
And then we drizzle the bread
with really good fruity olive oil.
Blah, blah, blah, blah, blah, blah, blah, blah, blah, blah.
You don't need to add the sound effects
but it's kinda fun if you do.
And then flaky sea salt.
Okay?
And then stack 'em and crack them.
Okay, so here's the agrodolce.
This is sausage, peppers and onions with vinegar,
tons of tomatoes.
Oh, look at this.