Sunday, November 9, 2014

Paleo Sausage & Peppers with Caramelized Onions & Tomatoes

You can't beat sausage and peppers on a chilly night. You can certainly elevate it, though, with the addition of tomatoes and caramelized onions. While this tastes equally delicious with mild or hot sausage, I have to admit I have a soft spot for a little zip.

This really hit the spot with the grain-free dinner rolls you see below. I've posted them before and will be revisiting the recipe here later this week, never fear...

Paleo Sausage & Peppers with Caramelized Onions & Tomatoes

1 lb. sweet or hot Italian sausage
1/2-3/4 cup water
1/4 cup olive oil
1 large onion, sliced
1 tsp. stevia
2 tsp. dried basil
2 tsp. dried oregano
2 small red bell peppers, sliced
2 small green peppers, sliced
6 thinly sliced garlic cloves
4 plum or campari tomatoes, cut into wedges
1 tbs. balsamic vinegar (optional)
salt & pepper

Heat a large skillet over medium-high heat. Add sausage and 1/2 cup water and cook, turning occasionally, until all water is evaporated and sausage is browned and cooked through. This should take at least 15-20 minutes.

Add a little more water if needed. Remove sausages to a cutting board and allow to rest before slicing.

Heat olive oil in same skillet. Add onions, stevia and spices. Cook for 12-15 minutes or until onions are soft and caramel in color, stirring occasionally. Add peppers and cook for another 5 minutes, until still crisp but tender.

Lower heat slightly to medium and add garlic. Cook for one minute, stirring to keep it from browning. Add tomatoes and cook for 5 minutes more or until they are starting to wilt and burst.

Add sausage back to skillet and drizzle with balsamic vinegar. Season with salt and pepper and stir to combine. Cook for 1-2 minute more or until mixture is hot and seasoning to your liking.

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