Screamin’ Skillet Sausage and Peppers

I saw this on a commercial but it was with pasta. I didn’t think much of that idea, but the idea of sausage, peppers and onions, well that did click.

I am addicted to Johnsonville New Orleans style Brats, but feel free of course to use your favorite sausage.

I started with this over rice, but my husband is not fond of rice. Why? Have no clue. He eats pasta and noodles without issue,  but rice he rebels at, though he condescends to eat it with Chinese.

So, I got this idea, and well it worked pretty good. And we eat it about once a month. And he eats the leftovers for breakfast. But then he eats cold Chinese for breakfast. And peanut butter and bologna sandwiches. So he’s not really a good barometer about food.

I am however, and I’m tellin’ ya this is some good stuff.

INGREDIENTS:

  • 2 Tbsp Canola oil
  • 1/2 of a medium cabbage, shredded
  • 2 Tbsp canola oil
  • 1 large onion cut in wedges
  • 1 large sweet pepper, cut in strips. (use red, orange, or yellow instead of boring green, or a combo)
  • 2 cloves of garlic, microplaned
  • 1 lb of your favorite sausage, cut in bite-sized chunks
  • 2/3 cup of cherry tomatoes
  • salt and pepper to taste

INSTRUCTIONS:

  1. Heat up the oil in a saute pan and dump in the cabbage. It’s okay to let it brown a bit, but not too much. Cook until al dente.
  2. While the cabbage is cooking, heat the other 2 tbsp of oil and dump in the onions and peppers. Sear these a bit at first, and then turn down.
  3. Continue cooking and add the garlic and sausage and salt and pepper
  4. When the sausage is more or less warmed, add the cherry tomatoes and heat them through, letting them pop if they choose.
  5. Lay a bed of cabbage on a plate, and spoon on a generous helping of the sausage/pepper/onions and tomatoes.

And then just purr, and eat until you are so full you can roll.

Serves: 3 pigs or 4 normal people

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