Seared Sausage Peperonata
with Pesto Drizzle & Spring Salad
Cooking time
20 minutes
Servings
2/4
Calories
750 /serving
Bring the Mediterranean to your plates with this satisfying, springtime meal complete with crisp side salad and snappy pesto drizzle. The generous portion of seared sausages gives you all the grill taste you crave, and contrasts with the sweet mellowness of the peperonata you’ll whip up in a flash—20 minutes for a taste trip to the Sicilian coast? Not bad at all.
We will send you:
- 4 Mild Italian pork sausages (high-protein serving)
- 15ml Minced garlic
- 25g Sliced red onions
- 90g Baby lettuce
- 1 Sweet pepper
- 15ml White wine vinegar
- 30g Sweet pepper miscela
- 10g Capers
- 2 Roasted peppers
- 30g Basil pesto
- 25g Shaved Parmesan
- 10g Mediterranean Excursion spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Sulphites, Cashews, Pine nuts, Wheat
You will need:
Large pan
Olive oil
Oil
Salt & pepper
Total Fat
61 g
Saturated Fat
17 g
Sodium
2440 mg
Total Carb
22 g
Sugars
11 g
Protein
34 g
Fibre
4 g
Preparation
Cook the sausages
In a large pan, heat a drizzle of oil on medium-high. Add the sausages* and cook, partially covered, 3 to 5 minutes per side, until browned and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Set aside in a warm spot. Reserve the pan.
Mise en place
While the sausages cook, core and thinly slice the sweet pepper. Thinly slice the roasted peppers into ribbons.
Make the peperonata
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the garlic, onions and capers. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the roasted peppers, miscela and ⅔ of the sweet pepper; season with the spice blend and S&P. Cook, stirring frequently, 2 to 4 minutes, until beginning to soften. Add 2 tbsp water (double for 4 portions) and cook, scraping up the fond from the bottom of the pan, 1 to 2 minutes, until thickened.
Make the pesto drizzle & salad
While the sauce cooks, in a small bowl, combine the pesto, white wine vinegar and 1 tbsp olive oil (double for 4 portions); season with pepper to taste. Stir to combine thoroughly. In a large bowl, combine the lettuce, remaining sweet pepper and ½ the pesto drizzle; toss well. Top the salad with ½ the Parmesan.
Plate your dish
Divide the peperonata between your plates and top with the seared sausages (slice beforehand if desired). Spoon as much of the remaining pesto drizzle as you’d like over the sausage. Top with the remaining Parmesan. Serve the spring salad on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
