Bourbon Barrel Smoked Black Pepper Sausage and Peppers with Cauliflower Risotto

This is a perfect weeknight dinner, in my opinion.  The smokey oak flavor of Milford Spice Company’s Bourbon Barrel Smoked Black Pepper mixed with the sausage, onion, and peppers, makes for a warm dish of comfort.

INGREDIENTS

1 pkg sausage (I used Gilbert’s Bourbon Apple Chicken Sausage), sliced about 1-2 inches thick
4-5 bell peppers in various colors, sliced
1 red onion, sliced
1-3 garlic clove, minced
1 Tbsp Milford Spice Company’s Bourbon Barrel Smoked Black Pepper
2 Tbsp Olive Oil
Optional: Cauliflower Risotto or Butter & Parmesan Fettuccini to serve

DIRECTIONS

  • Heat 2 Tbsp olive oil on medium heat in skillet until shimmering.  

  • Add garlic, onion, and peppers, and stir together.  Sauté for about 5 minutes on medium heat.  

  • Add sliced sausage and stir to combine.

  • Sauté for about 10 minutes, stirring occasionally.  Move heat to medium low, still stirring occasionally while you prepare your cauliflower risotto or noodles.

  • Once your risotto or noodles are finished, set aside in a large bowl or plate.

  • Turn the heat up to high and stir sausage, peppers, and onion for about 1-3 minutes.

  • Top your risotto or noodles with sausage, peppers, and onion and serve.

DinnerMarie KellyMilford Kitchenmilford spice, bourbon barrel smoked black pepper, sausage, peppers, bell peppers, onion, risotto, cauliflowerComment