Tomatillo Hash With Sausage |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 3 |
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This recipe sounds so good and easy, I had to save it. From the Chicago Tribune, by Joe Gray. When I do make this i'll try to remember to weigh the sausage to give a more accurate measure. Ingredients:
3 links italian turkey sausage, without fennel |
1 tablespoon olive oil |
1 onion, chopped |
1 red bell pepper, seeded and chopped |
1 poblano chile, seeded and chopped |
1/4 teaspoon salt |
2 tomatillos, husked and chopped |
1/2 cup white wine or 1/2 cup chicken broth |
2 cups cooked brown rice |
Directions:
1. Remove the sausage from its casings and form into 1-inch balls.
2. Heat a large, heavy skillet over medium high heat, add the olive oil and sausage balls and cook until browned on all sides, about 8 minutes. Remove from skillet.
3. Add onion, peppers and salt to the skillet (add a little more oil, if needed), and cook until they begin to soften, about 5 minutes.
4. Stir in the tomatillos and cook 2 minutes longer, until just softened.
5. Add wine or broth and return the sausage balls to the skillet. Simmer until heated through, about 2 minutes.
6. Serve over the brown rice, chopped cilantro would be a nice touch.
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