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

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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