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Sausage and peppers | sweet vinegar pan sauce | polenta or hoagie rolls
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sausage and peppers is an
italian-american classic that is
massively improved in my opinion via a
two-stage cooking of the sausages
and a heavy hand with the vinegar helps
too i need my biggest pan to make
four generous portions a little oil in
there turn the heat on medium and in
goes four big italian sausages i'm doing
too hot and too sweet
that's a pound and a half of meat 700
grams or thereabouts it's easily enough
for four people with all the vegetables
and
i'm gonna need to assess the rigidity of
my sausage
see i want to brown these until they're
most of the way cooked inside
and by poking them while they're raw i
get a baseline reading of what totally
raw
feels like i need to keep rolling these
around and browning them until the
inside doesn't feel completely squishy
anymore
i'm exchanging their places because
contrary to popular belief cast iron
does not actually heat that evenly the
middle of the pan is way hotter
while these are going i can prep all my
vegetables this is a great thing to do
in the summer when they have a bunch of
weird sweet peppers at the farmer's
market get anything that looks cool
there's two ways to handle a bell pepper
the first is cut it in half and then
just reach in
and tear out the stem ribs and seeds not
because they're spicy they're not
they're just
fibrous not very tasty nice big slices
there remember they're going to shrink a
lot when they cook
second way is to hold it upright by the
stem and then fillet
off the sides cut away the flesh that
you do want
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