Len's Recipe of the Month - April 2026

 

This isn't really sharing a new recipe from my kitchen.  It's really a revisit and you'll be happy you did.

This is my sausage, peppers, and onions.  I have featured it here before and the dish has truly become the very, very best thing I make.  And that's a remarkable statement given I make a lot of dishes quite well.

As time has gone by, I have fashioned this recipe to the point of perfection.  And the little tricks I have uncovered make it so.

So what are the secrets?

First off, when I sear the sausage, I use my air fryer.   It reduces the grease that can come out of the sausage and thereby enhances the flavor.

You will notice above red peppers and yellow peppers and orange peppers.  When you are making SPO, avoid at all costs using a green pepper in the rotation.  They are usually bitter and run counter to the overall sweetness of the dish.

You want another trick?   Well, I prefer SPO in its "wet" variety.  For that, you use tomatoes.   But do not use crushed tomatoes which would turn this into SPO soup.   Instead, take a pint of cherry tomatoes and just dump them in.   Their juice will come out but there will still be a firmness to them in the final incarnation.

More?

I always use sweet Italian sausage, not the hot variety.  But a little heat in the dish is okay.  For that, get yourself a jar of Cento Hot Pepper Relish.  Add a tablespoon to the dish.  It's another varied addition of flavor.

Lastly but not leastly, the flavor of the peppers is spurred by a tablespoon of apple cider vinegar.   It wakes up those peppers that is so refreshing.

Now you can be as perfect as I am.

Dinner last night:  Grilled beef sausage.