Culinary Disasters

Hope everyone survived New Year’s Eve and had an awesome time.  I ended up having my yearly party and the theme this year was BBQ.  Did some brisket, pulled pork, and ABTs (this was the vegetable plate till someone had to ruin it and actually bring a vegetable plate).  The joy of living in a house is even though the weather was pure crap I could easily put the WSM in the garage and smoke away. 

I think the damn brisket came from a plowhorse.  It took well over 16 hours to cook for a 6 lb brisket which normally would not be a bad thing if I did not start at 1 p.m. and it finished up at 6 a.m.  Once again no problem except for I had to work that day and so sleeping on the couch with the remote thermometer randomly beeping in my head was not a good thing and added to my already cranky mood at work.  Luckily it was just for a couple of hours to finish up a couple of things but still.  Oh yeah to those that are curious yes everything turned out fantastic and a good time was had by all.  Really no pics of the event on my camera but maybe I was lucky and someone got some pics taken.

Anyways, enough of me rambling about nothing and on to the dish.  So what happens when you look in your fridge and go hmmm…I have bulk sausage (it was suppose to be for my attempt at sausage making but apparently I have casing issues I need to work out) and a bunch of random other stuff.  Followed by oh yeah I really should start getting more vegetables into my diet.  Tada lettuce wrapped spicy sausage.

For this dish you are going to need:

• 1 lb of sausage
• 1 red pepper whole (we need to roast this bad boy them we can dice him)
• 1 shallot finely diced
• 2 cloves of garlic finely diced
• 1 2 inch section of fresh ginger peeled and grated
• 4 ounces of mushrooms halved and then medium sliced (I used the standard button mushroom)
• 3 TB of sriracha
• 2 TB of oyster sauce
• 1 TB of fish sauce
• 2 TB of chopped cilantro
• TB of unsalted butter
• TB of canola oil
• Kosher salt and pepper
• Romaine lettuce leaves

First thing first get that pepper roasted and resting.  Over a gas burner on high heat place the pepper.  Wait for the skin to blacken all over on that side and turn the pepper to another side.  Keep doing this till it is blackened all over (about 15 minutes total).

Once it is blackened all over place in a bowl and cover tightly.

Let it sit about 10 minutes.  Peel the skin off and dice the pepper (make sure you remove the seeds and the stem).

Now that we have gotten the fun pyro section of this recipe out of the way time to start on the other stuff.

In a skillet put the TB of canola oil in and add the sausage.  Cook the sausage till no longer pink inside and then drain discarding the grease.

While the sausage is straining and resting in another skillet (or the same skillet just clean out the remaining grease) over medium heat put the TB of butter.  Add the shallots once the butter has melted.  Cook till softened about 2-3 minutes.

Add in the mushrooms and cook till most of the moisture is gone from them (about 10 minutes) with a pinch of salt and pepper.

Add in the roasted pepper and cook for another minute.

Add in the garlic and the grated ginger and cook for another minute.

Add in the sriracha, oyster sauce, and fish sauce and stir around to combine everything. 

Add the sausage back into the pan and stir to combine everything.  Cook till heated through.  Taste and adjust seasoning (notice the little salt up to this point that is because the fish sauce depending on the brand can be very salty so easy to oversalt the dish). 

Turn off the heat and stir in the cilantro.

I like to serve this family style with the sausage in one bowl and the lettuce nearby for easy assembly. 

Serve and enjoy!

Tags: Quick, pork, All //