Some unheralded soul deserves a mountain of credit. This prescient prophet of pork saw utility in the scraps. A true innovator, he stuffed the cast-off meat in a tube, along with some spice, and sausage was born. Though undoubtedly well ahead of his time, this illuminant visionary never could have envisioned that his creation would form the very fiber of our society. Yes, sausage is omnipresent. There is no hyperbole in suggesting, nay insisting, that life, liberty, and everything we hold dear would be radically subverted should sausage somehow cease to be. For a moment imagine- but only if you are not frail- backyard cookouts, baseball games, or even chili all without dear, sweet sausage. Apologies for that last sentence, as I seek not to provoke night terror, but only to arouse strong omnipartisan support for sausage.
Okay, okay – here’s a sausage chili recipe:
14 oz smoked sausage ring, cut into small chunks
1 C white onion, chopped
1 C green pepper, chopped
1T fresh hot banana pepper, chopped fine
¼ t Chinese Five spice powder (Penzey’s)
½ T Chili powder
Toss above ingredients into the pot and fry for 10 minutes
While frying, prepare the sauce by mixing in a bowl:
2T brown sugar
2T balsamic vinegar
½ T chili powder
¼ C vegetable juice
½ C pineapple juice
After the sausage mix has fried for 10 minutes, pour the sauce into the pot.
½ C grape tomatoes
½ C pineapple chunks
Simmer for 5 minutes or until sauce thickens.
Serve over cooked basmati rice
My primary concern was the seemingly strange sweet/sour/chili sauce. It looked like a mess in waiting with Chinese 5 spice powder, pineapple juice, and chili powder. Disaster was inverted, as the sauce had all three of the compulsory elements. Overall, the dish was quite satisfying and joins the ranks of those I will certainly make again (next year.) The ITP seemed to take a strong interest in the process and less interest in the product. While two of the three junior members ate the chili without complaining (what was it that Meatloaf said?), all had suggestions for tweaking the actual production aspect of the meal. Strange. Perhaps a guest author will be on tap soon. As for sausage, expect to see more of it in the coming weeks.
Week 4 is in the books (as of yesterday):
2 wild game
1 ground beef
What I learned this week:
I can make chili out of Canada’s national dish, Mexico’s national beverage, and the ITP’s favorite dinner. There were great chilis this week, the MacRib, the poutine, the elk pie, et al. The low point was the ex-girlfriend chili. I have had 5 bowls now and there is no end in sight.
On a lighter note, look for the big month end summary, due to arrive on Saturday. As always, keep your spoon in the bowl and your hand on the Sriracha.