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A Jackson Hole, Wyoming Tradition

We've been committed to the craft of raising high-quality, responsibly-raised buffalo and elk meat for over seventy years

Italian Style Buffalo Sausage Links with Sweet & Sour Peppers and Onions over Ricotta Polenta

We’ve got another easy recipe featuring our @jhbuffalomeatco Italian Style Buffalo Sausage Links with Sweet & Sour Peppers and Onions over Ricotta Polenta 


Italian Buffalo Sausage with Sweet & Sour Peppers and Onions

- 1 package JHBMCo. Italian Buffalo Sausage

- 3 Tbsp good olive oil

- 3/4 cup water

- 1 red bell pepper, sliced

- 1 green bell pepper, sliced

- 1 Poblano pepper, sliced

- 1 sweet Hungarian pepper, sliced

- 1 yellow onion, sliced

- 4 garlic cloves, thinly sliced

- 1 cup red wine (what you would want to drink!)

- 2 Tbsp white sugar

- 3 Tbsp red wine vinegar

- salt and pepper to taste


- Remove all the seeds from the peppers and along with the onion, thinly slice into uniform strips.

- Pre-heat a large heavy bottom sauté pan or enameled Dutch oven over medium heat.

- Add 1 Tbsp. olive oil to the pre-heated pan and add the Italian Buffalo Sausage links and gently brown on one side.

- Add the 3/4 cup of water to the pan and gently poach the sausages until just barely set/cooked and water is evaporated. Flip and finish browning on the other side. Remove to a plate and hold warm.

- In the same pan, add remaining olive oil and raise heat to med-high and add the sliced peppers and onions.

- After 10 or so minutes the peppers and onions should begin to soften and caramelize, at this point add the sliced garlic and cook for 5 more minutes, stirring frequently so as to not scorch.

- At this point add the sugar, red wine and red wine vinegar and reduce heat to medium and cook until the wine is reduced by half.

- Season with salt and pepper to taste.

- Add sausages back to the pepper and onion mixture and warm sausages back through.

- To finish, warm individual serving plates or a family style platter and portion out the soft ricotta polenta (recipe in comments below), sausages, pepper & onions, a little extra Parmesan cheese, some fresh basil and a drizzle of olive oil. Enjoy!


Ricotta and Parmesan Polenta

- 1 quart whole milk( vegetable stock or water can be substituted)

- 1 cup ground polenta

- 3/4 tsp. salt

- 3 Tbsp. whole milk ricotta cheese

- 2 Tbsp. grated Parmesan cheese

- Bring milk and salt to a boil

- Gently stir in the polenta so as to not create lumps!

- Reduce heat to medium-low and stir polenta until cooked through, approximately 30 minutes.

- When polenta is fully cooked and soft, turn off heat and fold-in the ricotta and Parmesan cheeses until well incorporated. Hold warm until ready to serve!

 

Buffalo Sausage

 

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