SAUSAGE WITH ONIONS AND THREE PEPPERS

Sausage and Onions

Ingredients Weight Measure
Sausage, links, 3-1/4 to 3-1/2 oz. 15 ea.
Water 2-1/2 to 3 cups
Kosher salt 1 Tbsp.
TABASCO® brand Garlic Pepper Sauce 2 oz.
Onions, medium, 1/4" julienned 5 ea.
Green chiles, fire roasted 27 oz.
Red bell peppers, seeds and membranes removed, cut into 1/4" strips 3 ea.
Yellow bell peppers, seeds and membranes removed, cut into 1/4" strips 3 ea.
Roma tomatoes, seeded, cut into 1/8" strips 5 ea.

White Basmati Rice

Ingredients Weight Measure
Water 5 cups
Salt 1 tsp.
Butter 2 Tbsp.
White Basmati rice, rinsed well 2 1/2 cups

Method

  1. For Sausage and Onions, brown the sausages in appropriately sized pot. Deglaze with water.
  2. Add salt, TABASCO® Garlic Pepper Sauce and onions. Bring to a boil; then lower heat to a simmer and cook 10 minutes.
  3. Drain chiles, remove all seeds and membrane and cut into 1/8" strips.
  4. Add red and yellow bell peppers. Cook for 5 minutes; then add green chiles and tomatoes. Simmer until peppers are tender but still retain their shape. Adjust seasoning and keep warm.
  5. For the White Basmati Rice, place all the ingredients into appropriately sized pot and cover. Bring to a boil, lower heat to low and simmer.
  6. Check after 15 minutes of cooking. Grains should be firm but cooked through. Remove from heat and allow to stand covered for another 5 minutes. Fluff with a fork before serving.
  7. For presentation, center bed of rice on each plate. Spoon vegetables onto rice. Place a single sausage link on top. Spoon some juices over sausage to give it some shine.

Yield: 15 servings