Recipes 

My Moms, Mothers Grandmothers, Italian Sausage Pasta 

Alright, here’s The Best Sausage and Peppers in Sausage Gravy recipe, 

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“Man this is a good one… Sausage and Peppers in clear Sausage Gravy—– I’m telling you, if you make this, your whole house is gonna smell like heaven and your taste buds are gonna throw a   party. Listen up…

So here’s what you do,  Grab some chop-shop Italian sausage—the best, none of that weak supermarket bullsnot. You braise it first. Just throw it in a hot pan, let it get nice and browned on all sides. Once it’s cooked through, pull it out, drain it, but save that grease. That sausage grease is liquid gold, man. Set the sausage aside to cool.

Now, same pan—don’t you dare wash it, that’s where the flavor lives. Throw in three big sweet onions, sliced up, and two bell peppers (I like red and green for that color pop, but whatever you got). Cook ‘em down until they’re just starting to go translucent. Not mushy, just soft and sweet. You’re building a base here. This is the foundation.

While that’s going, slice your sausage into coins—about three-eighths to a half-inch thick. Nothing too thin or they’ll disappear. Toss those slices right back into the pan with the onions and peppers. Now hit it with four cloves of garlic, minced. Garlic goes in last so it doesn’t burn and turn bitter. That’s science, bro.

Okay, here comes the magic. Pour in about half of that saved sausage drippings. That fat is carrying all the herbs and spices from the sausage—don’t waste it. Now sweeten it up with a good drizzle of honey—just enough to balance the heat and the savory. Hit it with salt and pepper to taste. Give it a stir, let everything get friendly.

Next, take one to two tablespoons of corn starch (start with one and see), mix it into about 6 ounces of cold water until it’s smooth—no lumps. Pour that slurry right into the pan. Stir it in, bring the whole thing to a simmer. simmer for 5to 10 minuets  It’s gonna thicken up into this insane sausage gravy that coats everything perfectly.if thin add more corn starch slurry 

Usually about three-quarters of a cup of that slurry does the trick, but watch it. You want it thick enough to cling to the sausage and peppers, but still saucy enough to soak into some pasta or crusty bread  whatever  you’re serving it with.

Let it bubble gently for a few minutes so all those flavors marry. Taste it. Adjust the salt, pepper, honey—whatever it needs. When it’s perfect, kill the heat.

Boom. Sausage and peppers swimming in their own rich, garlicky, slightly sweet gravy. It’s stupid good. Like, “why don’t I make this every week?” good.

I’m telling you, man—this is the kind of meal you eat and then just sit there in silence for a second going, “Holy shit.” Perfect after a long day, perfect for a hangover, perfect when you just wanna feel like a king or Queen your choice !

Try it. You’re gonna lose your mind.

Brandon of Bradenton