Make room for this sweet, spicy recipe
What would summer be without the stickiness that is barbecue and the smell of sausages literally floating overhead? Try this sweet, yet spicy, recipe that pairs well with anything you can lug to the picnic table ... and then some!
Smoky Glazed Italian Sausage INGREDIENTS
2 tablespoons pure olive oil
2 Italian sausage links, sliced ½-inch thick ¼ cup julienned onion ¼ cup each julienned green and red bell peppers
2 tablespoons smoked paprika
1 cup apple jelly, whisked smooth ½ cup beef broth 1 tablespoon apple cider vinegar
½ teaspoon celery seeds
INSTRUCTIONS
In a large skillet over medium heat, bring oil to shimmering hot. Add sausages and cook until done throughout. Add onion, bell peppers and paprika, tossing to combine. Cook until vegetables are just starting to wilt, about 3-4 minutes.
Add remainder of ingredients, stir well and cook an additional 4-5 mintues, or until thickened to a glaze consistency. Serve immediately.
The Yankee Chef Jim Bailey is a thirdgeneration chef, food columnist, cookbook author and food historian. His second cookbook — “Refreshed” — comes out in September. The book is also available through Amazon and Barnes & Noble. For more information regarding the new book or book signings, email Bailey at yankee enterprises@ aol. com. Bailey lives in Maine with his wife and four children.