Sausage and Pepper Hero Recipe

Are you holding out for a hero? Well, here it is: a sausage (and pepper) party in the palm of your hand!

Paired with a #StoneBrewing IPA.

Special thanks to Matt Epstein for fixing some of my editing mistakes.

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TRANSCRIPT:
[SOUL-WRENCHING SCREAM]

HEY GUYS, WELCOME BACK TO THE CRAP KITCHEN AND ANOTHER EPISODE OF “COOK, YOU BASTARDS!”

C’MON, WE’VE GOT A GOOD ONE TODAY: SAUSAGE AND PEPPERS. ONE OF MY FAVORITE SANDWICHES. A GOOD ONE FOR WINTERTIME BECAUSE IT’S REALLY MEATY, IT’S A LITTLE BIT SPICY, AND IT’S EASY WHICH, YOU KNOW, I’M A BIG FAN OF.

SO I’M STARTING OUT – NO FURTHER ADO – WITH A BUNCH OF SAUSAGE HERE. I’VE GOT SOME SPICY SAUSAGE AND SOME SWEET SAUSAGE. ITALIAN SAUSAGE. IT’S NOT REALLY SWEET, IT’S JUST NOT SPICY. A LOT OF FENNEL USUALLY WHICH IS PRETTY GOOD, I LIKE THAT. BUT I’M GOING TO GET THOSE GOING.

I JUST WANT TO COOK THOSE OFF. IF YOU HAVE A GRILL PAN… THERE GOES MY MICROPHONE. IF YOU HAVE A GRIDDLE THEY’RE GOOD ON THERE TOO BUT I LIKE TO USE THE FRY PAN BECAUSE IT KEEPS ALL THE GREASE IN.

AND THEN, GET OUR ROLLS AND SLATHER THEM WITH BUTTER.

OKAY, THAT STUFF’S GOING, CUT UP OUR SAUSAGE AND PEPPERS. I USE YELLOW AND RED PEPPERS BECAUSE THE GREEN ONES, WHEN YOU COOK THEM THEY TEND TO TURN OLIVE DRAB AND IT’S NOT VERY APPETIZING. SO I STICK WITH YELLOW AND RED PEPPERS.

JUST. SLICE THEM; I GUESS IT’S A JULIENNE, STRICTLY SPEAKING, BUT YOU JUST WANT TO MAKE STRIPS OUT OF THEM. AND THIS ISN’T RCKET SCIENCE, GUYS, YOU KNOW, NOBODY’S PAYING YOU FOR THIS SO IT DOESN’T HAVE TO BE PERFECT RESTAURANT-QUALITY KIND OF THING. ALSO, IT’S GOOD TO HAVE A LITTLE BOWL THERE TO PUT YOUR SCRAPS INTO. MAKES LIFE A LOT EASIER.

BUT YEAH, YOU KNOW, LITTLE STRIPS LIKE THIS. MAYBE I’LL FAST-FORWARD HERE.

ALL RIGHT, NOW I’VE GOT SOME YELLOW ONIONS. YOU JUST WANT ABOUT THE SAME AMOUNT OF ONIONS AS YOU HAVE PEPPERS. OR NOT, IF YOU’RE NOT A BIG FAN ON ONIONS. I HEAR THE DOG SCRATCHING AT THE DOOR IN THE BACKGROUND. YOU CAN ALSO USE WHITE ONIONS. THOSE AREN’T QUITE AS SPICY AS YELLOW ONIONS. I WOULD NOT USE VIDALIA ONIONS. THOSE ARE REALLY SWEET, I PERSONALLY DON’T LIKE IT. I MEAN IF YOU’RE GOING TO HAVE AN ONION, HAVE AN ONION, RIGHT?

NOW THESE YOU JUST WANT LITTLE ROUNDS. AND HERE’S A TIP GUYS, WHEN YOU’RE SLICING STUFF LIKE THIS CURL YOUR FINGERS, SO THAT THE KNIFE IS RESTING AGAINST YOUR FINGER AND YOU DON’T CUT YOUR FINGERTIPS OFF. BUT YOU WANT THEM ROUGHLY THE SAME SIZE AS THE PEPPERS SO EVERYONE COOKS EVENLY. BUT AGAIN, YOU KNOW, IT’S YOUR SANDWICH SO DON’T WORRY TOO MUCH ABOUT THE AESTHETICS OF THE THING.

OKAY, I THINK THAT’S ENOUGH ONIONS. KEEP THE SECOND ONE. LET ME CHECK ON THE SAUSAGE.

OH, LOOK AT THOSE BABIES. GUYS, THIS IS WHERE YOU USE YOUR INSTANT-RED THERMOMETER. IF YOU DON’T KNOW WHAT THAT IS, CHECK OUT MY EPISODE ON INSTANT-READ THERMOMETERS. YOU WANT THESE TO BE AT LEAST 160 FAHRENHEIT – I DON’T EVEN KNOW WHAT THAT IS CELSIUS – BUT DON’T FUCK AROUND, THIS IS RAW PORK.

OH, WHEN YOU COOK YOUR SAUSAGE DON’T HAVE THE HEAT TOTALLY BLASTING BECAUSE THEY’RE GOING TO NEED TO COOK FOR A LITTLE WHILE. SO IF YOU HAVE YOUR HEAT COMPLETELY CRANKED THEY’RE GOING TO BURN BEFORE THEY COOK IN THE MIDDLE.

THAT, GUYS, THAT IS FLAVOR. DON’T DRAIN IT! THROW IN YOUR PEPPERS AND YOUR ONIONS, MAYBE A LITTLE BIT OF SALT, AND LET ‘EM RIP. WHEN YOU THROW THESE IN TURN THE HEAT DOWN A LITTLE BIT. YOU MOSTLY WANT TO SWEAT THEM; YOU DON’T WANT THE ONIONS TO TURN BROWN. YOU JUST WANT EVERYTHING TO GET NICE AND SOFT AND COATED IN THAT TASTY SAUSAGE OIL.

ALL RIGHT GUYS, SO WHEN EVERYTHING’S READY TAKE YOUR NICE TOASTED BUN, CHOP UP YOUR SAUSAGE AND GET A MIX OF THE SWEET AND THE HOT, TOP IT WITH YOUR PEPPERS AND ONIONS. CHOW DOWN, I RECOMMEND A NICE, CRISP I.P.A. LIKE STONE, YOU CAN’T DO BETTER THAN THAT, AND DIG IN. CHEERS.

HEY, IF THIS IS YOUR FIRST TIME HERE PLEASE SUBSCRIBE SO I CAN BRING YOU NEW RECIPES, NEW TIPS AND NEW KITCHEN TOOLS EVERY WEEK. MY STUFF'S ALWAYS EASY, IT'S ALWAYS DELICIOUS AND IT'S GOING TO MAKE YOU LOOK LIKE A ROCK STAR IN THE KITCHEN. THANKS A LOT.

from
http://www.cooking-recipes.net/peppers/sausage-and-pepper-hero-recipe/