Entree: United States – Southern United States – Conecuh Sausage and Peppers (Pan-seared Conecuh smoked pork sausage served with sautéed bell peppers and onions)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 8 Conecuh sausage links, approx. 4 oz (113 g) each
- 2 tbsp (30 ml) vegetable oil
- 3 large bell peppers (assorted colors), about 1 lb (450 g), seeded and sliced into 1/2-inch (1.3 cm) strips
- 2 medium yellow onions, about 12 oz (340 g), sliced into 1/2-inch (1.3 cm) strips
- 2 cloves garlic, minced (about 6 g)
- 1/4 cup (60 ml) apple cider vinegar
- 1/2 cup (120 ml) water or lager beer
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (0.5 g) crushed red pepper flakes optional
- 1 tbsp (15 ml) unsalted butter (optional, for richer finish)
- 4 hoagie rolls, about 4 oz (115 g) each (optional, for serving)

Instructions

1. Heat a large heavy skillet or cast-iron pan over medium-high heat and add 1 tbsp (15 ml) of the vegetable oil. Add the Conecuh links and brown on all sides, about 3–4 minutes per side, until well seared. Remove sausages to a plate and slice into 1/2-inch (1.3 cm) pieces.
2. Add remaining 1 tbsp (15 ml) vegetable oil to the pan. Add the sliced onions and bell peppers and sauté over medium heat until they begin to soften and caramelize, about 8–10 minutes.
3. Stir in the minced garlic and cook 30–60 seconds until fragrant. Return the sliced sausages to the pan.
4. Add 1/4 cup (60 ml) apple cider vinegar and 1/2 cup (120 ml) water or beer to deglaze the pan, scraping up browned bits. Season with 1 tsp (5 g) kosher salt, 1/2 tsp (1 g) black pepper, and 1/4 tsp (0.5 g) crushed red pepper flakes if using.
5. Reduce heat to medium-low, cover, and simmer for 6–8 minutes until sausages are heated through and flavors meld. Stir in 1 tbsp (15 ml) unsalted butter if desired for extra gloss and richness.
6. Serve hot spooned onto 4 hoagie rolls if using, or plate with rice or mashed potatoes. Leftovers keep refrigerated in an airtight container for up to 3 days.