Friday, March 26, 2010

Not So Porky Sausage & Peppers

I’m certainly not revealing any ground-breaking news here. At this point, the world has become so health conscious, everyone knows that sausage is NOT very good for you. If you’re one of the few people out there living under a rock, I hate to be the bearer of bad news. Sausage isn’t the key to perfectly clear arteries. But when I need a quick dinner that I can throw together in 15 minutes after work, sausage and peppers is a solid go-to. The easiest fix is to swap out the pork for turkey, but I was reluctant to try turkey Italian sausage. Some things are best left un-fussed with.

Most sausages made from anything other than pork lack the proper casing that makes sausage so great. I like when the outside gets all dark and crispy and pork-free casings just don’t crisp-up. I couldn’t get them to brown. They basically end up steaming in the pan and come out looking pale and grey; not very appetizing. Despite my clear prejudice, I decided to try it anyway. After some trial and error, I found the trick to dealing with the turkey sausage thorn in my side. First, the links need to be very dry. Roll them on a paper towel to make sure they aren’t carrying along any excess moisture. Second, your pan needs to be screaming hot so the second the meat hits the surface, they start to brown. Slimy sausage problem solved!

If you make this simple substitution to your favorite recipe for sausage and peppers, you can save over half the amount of fat as the original. A typical grilled turkey sausage link has around 9G of fat. A pork sausage can have up to 22 grams of fat per link! That’s approximately 30 percent of the amount of fat you’re supposed to have in one day and it’s squeezed into this one measly link of sausage. I’m sharing my own recipe here. My suggestion is to buy hot sausage. Everything’s better when it’s a little spicy. What’s life without a little spice anyway?

* Get cooking. Let me know what you think. Love it? Hate it? I’m interested in hearing your feedback and suggestions.

Sausage on Foodista

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