Hot Italian sausage and spicy-sweet pickled Peppadew peppers couldn't be a better match. When combined with butter and served over piping hot fish, dinner is served: simply and deliciously!
- 1 link hot Italian sausage, casing removed
- ¼ cup chopped Peppadew peppers
- 8 tablespoons (4 ounces) unsalted butter, softened
COOK THE SAUSAGE
In a small nonstick skillet, cook the sausage over medium-high heat, breaking it into fine lumps, until crusty and browned, 8 to 10 minutes.
Combine the sausage, peppers, and butter
Scrape into a medium bowl and stir in the Peppadews. Let cool, then stir in the butter and a pinch of salt.
Dollop spoonfuls onto cooked fish.
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Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.