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Electric pressure cooker for stocks, beans, braising, sterilization
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Authentic German cooking — sausages, breads, stews, baking
Cocktail technique manual — ice, shaking, stirring, carbonating
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Electric pressure cooker for stocks, beans, braising, sterilization
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Authentic German cooking — sausages, breads, stews, baking
Cocktail technique manual — ice, shaking, stirring, carbonating
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Get your rice started so that it'll be finished cooking when you are ready to eat. Slice the Hot Links lengthwise and then cut into bite-sized pieces. Peel your onion & de-seed the pepper. Cut the green pepper and onion into 1/2 inch chunks (you could also do strips, if you prefer). Heat your oil in a large skillet over medium heat. Add your peppers and onions and cook until they are the desired "done-ness" (I prefer mine well-cooked, so I occasionally pop them in the microwave for a minute or two to speed up the cooking process.). Remove peppers & onions from skillet (place in a bowl until later). Place sausage in skillet and cook until desired "done-ness" (we like ours nearly "blackened" with a bit of crisp on the outside). Drain most of the oil from skillet and then return onions/peppers. Add the can of kidney beans (drained). Continue cooking for several minutes to heat the beans and get some of the sausage flavor in the veggies. To serve: spoon a scoop of cooked rice on each plate/bowl (this is a bowl meal at our house!) Then top with the sausage mixture. A hearty spoonful (or two) of salsa on top finishes it off! This is usually from cabinets/fridge to plate in about 30 minutes. This time-range depends on how well cooked you like the vegetables, if you do any pre-cooking in the microwave, etc. In our house this recipe, as indicated above, serves 2 adults and 2 children (under the age of 3), with one serving leftover. I estimate that to serve *about* four.