No, we’re not vegetarians.
I’ve had a few questions about it lately, which tells me it’s been a while since our last meat-containing post.
May 30th to be precise. Oopsie daisy.
Dara and I both choose to eat and cook vegetable centric meals for a variety of reasons. For me, it’s a combination of environmental, health and ethical reasons.
I won’t get into the details of this very personal choice but I will say, I do eat meat occasionally.
And I LOVE it.
I think it fits as part of a healthy diet. Just as I do any food.
Fresh sausage is one of my favourites to cook at home. The variety of fresh made sausages at farmers’ markets, butcher shops and even in grocery store is nearly endless. It’s also inexpensive and foolproof to prepare, which is key for us occasional meat-cookers.
If you’re looking for a leaner choice, you can opt for chicken or turkey without compromising on flavour too.
No matter what variety you choose, it will give you a lot of bang for your buck flavour-wise, so a little can go a long way.
Instead of being the centrepiece of the meal, sausage can be a perfect accompaniment to a vegetable heavy meal. Like this one.
Sausages and peppers are perfect for each other. A classic combination on a crusty bun, tossed with pasta or served atop a bowl of soft polenta or steaming rice. Make your choice a whole grain one and you get a gold star for making a healthier choice!
This is Fred. I can tell by the look in his eyes he would prefer to eat directly from the pot.
Sausage and Peppers
Adapted from Elise Bauer's Sausage and Peppers at Simply Recipes
- 2 tablespoons canola oil
- 3-4 fresh sausages (mild or hot italian turkey would be my choice)
- 4-5 red, green and/or yellow bell peppers (seeded and sliced into 1/2 inch pieces)
- 1 large sweet (vidalia) onion (sliced into 1/4 inch half-moons)
- 2 large cloves of garlic (sliced thinly)
- 800ml fire roasted diced tomatoes (plain diced or stewed tomatoes would work too)
- 1/4 cup fresh oregano leaves roughly chopped (or 1 tsp dried)
- salt and pepper to taste
- 1/8 teaspoon cayenne pepper (or a pince of red pepper flakes)
||Heat canola oil in a large skillet over medium low heat. Add sausages and brown them slowly, turning often until evenly browned all over. This take about 12-15 minutes. Remove sausages from pan and set aside. |
||Raise heat to high. Add peppers and onions, cooking for 3-4 minutes, searing some of the pieces and until they begin to get soft. Add garlic, sauté for one more minute. |
||Add tomatoes, oregano and cayenne pepper. Add sausages back in to pan on top of peppers/onions. Cover, reduce heat to low and simmer for 15-20 until peppers and onions are very soft. |
||Add salt and pepper to taste. Allow to cool slightly before cutting up sausage into bite sized pieces and serving over rice/pasta/polenta, or leaving them intact and serving in a crusty bun. |