Sausage & Peppers finished with Goat’s Milk Cheese with Fig
Back in March Margo and I were invited to visit North Denver Sausage as part of a group of Front Range Food Bloggers. Katherine Laurienti, the owner of both Paisano Sausage and North Denver Sausage, was our hostess and her intent was to introduce us to her new line of dried sausage, a dream that had been harbored for years by her now deceased husband and herself. In my post of Mar. 8 where I created a pasta recipe from her dry sausage, I detailed how Katherine had gone beyond what would be considered a gracious hostess. Not only did she give us a tour of her facilities and the back story on Italian Dried Sausage, but she put out an elaborate spread with wine. In addition to this, on our way out the door we were each handed a beautiful basket with a bottle of Colorado wine, two packages of her dried sausage, pasta, sauce and a jar of roasted peppers. She had asked that we leave our contact information and told us that she also wanted to gift us some of her fresh sausage and would call when it was ready. I had long forgotten that promise and had been more than satisfied by her graciousness that day in March.
So imagine my surprise when I received a call from Barb at Creative-Culinary last week telling me that she and Karen Harris of Savory Table had been to visit Katherine and had picked up the fresh sausage for us. “Do you mind picking up Margo’s sausage as well?” she had asked and I said no, of course I didn’t, never expecting that I would be hobbling out of her home carrying 10 pounds of fresh sausage from Paisano Sausage!!
Since it was frozen already, I just placed mine in the freezer. Margo apparently defrosted hers because a couple of hours later I received a call from her saying “Oh my God, wait until you see this: it is one gigantic sausage!”
As you can see, she wasn’t kidding!! Saturday afternoon I invited Margo to dinner and took my package out of the freezer. If you look closely you will also see that I only allowed my sausage to defrost partially; I cut it into thirds and refroze two of the hunks I cut off. Without inviting my entire neighborhood to dinner, I knew that Margo, the Brit and I, as good of eaters as we are, could never polish off close to 5 pounds of meat.
Now the recipe I am about to proffer was incredibly delicious, but I can’t say that it will be assisting any of us in our endeavors to be able to jump into the pool in about 6 weeks without displacing most of the water! I didn’t use a lot of oil in cooking this dish, I did use organic pasta and goats milk cheese is healthier than cows milk, yet health food this is not! The flavor resulting from the uber-spicy sausage juxtaposed to the fig sweetened goat cheese was nothing short of divinely inspired and in my mind warranted the indulgence. The really good news was I forgot to serve the loaf of roasted garlic artisinal bread I had purchased to serve with it.
|Sweet & Savory Sausage and Peppers|
- 1 2/3 lbs Spicy Italian Sausage
- 1 Tbsp EVO
- 8 cloves Garlic, chopped
- 1 each Red, Yellow, Green and Orange Peppers, thinly sliced
- 2 large Onions, peeled and thinly sliced
- 2 15 oz. cans Organic Tomato Sauce
- 1 Tbsp dried Basil or 2 Tbsp fresh
- 1/2 cup Marsala Wine
- 4 oz. Goat Cheese with Fig
- Heat EVO in a large skillet over medium heat. Add garlic and stir for 1 minute to flavor oil.
- Remove sausage from casing and add the meat to the skillet. Cook, chopping with the spatula as you do to crumble the meat, about 4 minutes.
- Add onions and peppers to the skillet and cook, stirring occasionally, for about 20 minutes until the onions and peppers are soft.
- Add the tomato sauce, basil and wine. Reduce heat to low and cook, stirring occasionally, another 30 minutes.
- Add goat cheese to combine and serve over cooked pasta.