My absolute favorite food at the fair use to be a hot sausage sandwich with peppers, onions, and mustard. The last two times I bought them they just didn’t do anything for me. The peppers and onions were slimy feeling and the sausage was greasy and lackluster. I kind of just gave up on that favorite until I made a gourmet sausage and pepper sandwich last night.
It started as an accident. Sometimes accidents are the best kind of thing that can happen. I was making a spicy red pepper soup and got just a tiny bit carried away with the spice.
I received a shipment of beautiful and delicious produce from Mucci Farms in preparation for my ambassadorship with them at the Produce Marketing Association’s #FreshSummit. Not only are their tomatoes absolutely amazing, which is a tough thing with my very picky tomato loving tastebuds, but the peppers were divine. Oh, and check out the picture farther down the page. Aren’t those Cutecumbers, well, CUTE?!
I used Rustico Long Red Peppers and Hot Shots to make my soup turned sauce. And this is where I got a little spicy. Oh baby those rustico long reds are sweet and amazing, but I wasn’t crazy enough to take a taste of the Hot Shots. I was crazy enough to slip 3 of those suckers, seeds and all, into the mix.
I love making things as easy and delicious as possible. Cooking fresh, wholesome, and flavorful foods doesn’t have to be difficult. I roasted the peppers, shallots, and garlic for the sauce all on one pan. I will also note that if you don’t want the spice, stay out of my kitchen but do realize that if you don’t want the spice in your own you can just drop the hots or drop one or two for a little kick. (I’m totally joking. I will cook low spice food if you visit me and don’t like it.)
Since I am in love with all things pumpkin, I tried the pumpkin sausage that was calling my name at The Meat House. I took it out of its casing and fried it up loose. Oh goodness, it’s a miracle any made it into the sandwich. The scents that started filling my house were tantalizing and I knew I had hit the proverbial gold mine. This was the perfect sausage for the spicy red pepper
soup sauce sitting in my refrigerator.
Once the sausage was done cooking I added 2/3 cups of spicy roasted red pepper cream sauce to it and heated through. I served these sandwiches with plain yogurt and cutecumbers. This recipe will be happening again and again in my house.
- 2 cups roasted peppers, pureed – I used 6 Rustico sweet longs and 3 Hot Shots (jalapeno, chile, and habanero)
- 1 roasted shallot
- 1 clove roasted garlic
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- Set oven to broil.
- Slice sweet long peppers in half and remove seeds.
- Slice hot shots in half and leave seeded.
- Slice shallot into thick slices.
- Cut garlic in half.
- Arrange all vegetables on a broiler safe cookie sheet, peppers cut side down.
- Broil for 10 minutes.
- Pull from oven and let cool until you can handle them
- Remove pepper skins.
- Puree all roasted vegetables.
- Mix in salt.
- Add cream and stir together.
- Use immediately or refrigerate.
Serve over vegetables, white fish, beef, poultry, sausage, or chicken.
Tune in this weekend. I will be sharing what I find with hashtags #TeamFreshSummit , #FreshSummit, #PMA, and #MUCCIFARMS.
Stay tuned especially on Sunday, October 19, 2014 from 11 AM – 1 PM PST for special broadcasting from the Mucci Farms Booth.
Meanwhile, get to cooking and try out these fantastic recipes!
Don’t forget dessert…..Pumpkin Cream Cheese Muffins