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Blistered Shishito Peppers with Sausage and a Creamy Sriracha Sauce

saltpepperskillet.com
serves 2-4
Ingredients
  • 1 lb Hawaiian pork sausage or bratwurst (or sausage of your choice)
  • 6 oz shishito peppers
  • 4 tsp canola oil (or similar cooking oil), divided
  • kosher salt
  • 2 tsp sriracha hot sauce
  • 1/4 cup mayonnaise
  • 2 cups cooked rice
Picture
Preparation
  • Cut the sausage into 1/2" rounds.
  • Heat a 12" cast iron skillet over high heat until it is smoking.
  • In a medium bowl, combine the shishito peppers with 2 teaspoons of the canola oil until they are well coated.
  • Cook the shishito peppers in the cast iron skillet for 3 to 5 minutes, stirring frequently until they blister in places.
  • Place the peppers back in the bowl and season well with kosher salt.
  • Reduce the heat to medium-high and add 2 more teaspoons of oil to the skillet, then add the sausage rounds.
  • Cook the sausage for a few minutes on each side until cooked through.
  • Add the peppers back to the skillet to warm through.
  • To make the sauce; combine the sraracha with the mayonnaise in a small bowl. Add more sraracha if you prefer it spicier. 
  • Serve the peppers and sausage over the rice and drizzle the sauce on top.


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Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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