Big Ol’ Mess Brings a Sweet and Spicy Kick to the Dinner Table [RECIPE]
This delicious and versatile dish can be done on the grill, over a campfire, or in the oven.
When it comes to meats, smoked sausage ranks pretty high on my list. I also enjoy my food a little on the spicy side, and this meal combines both really well. Even if you’re not a fan of spicy food, or you sit at the opposite end of the spectrum and prefer your meals to have the temperature consistency of molten lava, the beauty of this recipe is that it you can easily tweak it to be as hot or mild as you like.
Ready to whip this bad boy up? Here’s what you’ll need:
- 1-pound smoked sausage sliced into bite-size chunks
- 2 green peppers sliced into strips, or chopped into bite-sized chunks (whichever you prefer)
- 1 medium onion, sliced
- Chopped jalapeno pepper
- 1 – 10 ounce bottle of Asian Sweet & Sour sauce (I prefer the red, LaChoy brand)
- Tabasco Sauce
- Aluminum Foil
- 9 x 13 Baking dish (if using an oven)
Again, this can be adjusted to your tastes. If you like onion, add more onion. More green pepper, add more green pepper. Like it a little on the saucy side, toss in a bottle and a half, or two bottles of sweet and sour. The same goes for the spicy elements. I usually throw in just one sliced jalapeno, but you can easily add more, or even substitute with a spicier pepper such as habenero. Conversely, you could toss in something less spicy pepper such as a poblano, or leave it out altogether. The same rule applies to the Tabasco.
Once you have all the ingredients chopped, transfer to a large mixing bowl and pour on the sweet and sour along with however much or little Tabasco you want and mix together.
If grilling, or cooking over a campfire, use the aluminum foil to create a cooking bag by tearing off two pieces of equal length to serve as the top and bottom of the bag. If using heavy duty foil, two pieces will do the trick, double up if using standard foil. Pour the sausage mixture onto what will be the bottom of the bag and lay the other piece of foil on top. Crimp the edges together all the way around to seal, then transfer to the bag to a grill set to medium-high heat.
If you choose to cook in the oven, transfer the mixture to a baking dish and cover with foil. Place inside a 425-degree oven and bake for 25-30 minutes, or until the vegetables are crisp-tender.
Serve with white rice, and enjoy!