Summertime Sausage Stuffing

Photo May 23, 6 07 34 AM

There’s a vegetable or two in there also, but we’re really partial to the sausage stuffing part. These make a great light summer meal or filling, balanced snack.

What you’ll need:

2 red bell peppers

2 summer Squash and/or zucchini

1/2 of a white onion

1/2 cup of mushrooms

Stale bread

2 eggs

Parmesan cheese to preference

Herbs as desired

Delicious Burger’s Smokehouse Pork Sausage

Cut off the top of the pepper and remove seeds and white ribs. Char to parcook the pepper to add flavor and texture. You can remove the skin if you don’t like that charred flavor, but I definitely like to leave mine on.

Brown bulk sausage over medium heat, breaking it up, then add diced ciabatta bread. Once the bread is toasted in the sausage grease and the sausage pieces have crisped up some, set this mixture aside in one layer on a plate or tray to keep it crispy and delicious.

Heat up a tablespoon of olive oil or butter in the same pan, and add some diced squash as shown here, or other vegetables.** Diced onion and mushrooms would be a good combo with swiss cheese and rye bread cubes.

When the vegetables are cooked through, but not mushy, remove from heat and add in bread and sausage mixture in large bowl. Add chicken stock if your vegetables don’t have any liquid, a lightly beaten egg or two, and/or a handful of parmesan or other shredded cheese as binders, plus fresh herbs if you like to add fresh herbs (I always do – basil is my favorite). Combine and stuff into pepper shells. Top with more cheese if desired and roast in a 425 oven until the cheese is bubbling and the filling is set.

**(allow for longer cooking time if you add something like carrots and potatoes, also adding a liquid here is an opportunity to add flavor and cut cooking time. Think chicken stock, white wine or even just toasted tomato paste and water).

Pour yourself a glass of sweet tea, kick back in your rocker, and enjoy.

Cracker Barrel Lifestyle

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