Super Sausage Update

Sausage in a bun with extra peppers and onions, and some blanched Pak Choy

We got back to the DePasquale's sausage today, but we supplemented it with the sauteed pepper and onion, and a honey-mustard reduction sauce.

I decided to cook the majority of this dish on the grill, because, well, its still hot out.


To pull this off I threw a small cast iron skillet on the grill with about 3 tablespoons of olive oil, and let that heat up before dumping in the pre-chopped onions and peppers.

I also made the sauce in advance in a sort of improvisational fugue state. The recipe is something close to:

• 4 tablespoons of honey
• 4 tablespoons of hot Asian mustard
• 1 tablespoon of balsamic vinager
• 1/2 a teaspoon of white mustard seed
• 2 crushed dried pequin peppers
• 6 tablespoons of vodka

It all went together in a double boiler, and sat in the fridge for a couple of hours.
I used the skillet with the vegetables to keep the heat on the sauce indirect until everything else was cooked and resting, then I put in on the grill directly, stirring constantly.

When everything was cooked, the sauce was pretty freaking hot, and still too sweet for Sioux when it was on it's own, but plated in a bun with the sauteed veggies on the bottom, the sausage on top of those, and then the sauce on the top, the flavors actually came together nicely. The sweetness of the honey melded neatly with the onions, and the savory aspects of the sausage balanced them nicely.

Sioux and I enjoyed dinner tonight, and while I'm not sure that this actually qualifies as a vice--really only the sausage is bad for you--I'm pretty sure that we'll be riffing on this in the future.