I’ve amassed so many cookbooks and cooking magazines, I’m starting to run out of places to store them. I have space where my old paralegal and law books are shelved, but even though I never use them, I can’t bring myself to get rid of them. Though really, why would I still need Ohio’s Civil and Criminal Codes from 2001? Because of my cooking accumulations, I have so many recipes that I’ve bookmarked over the years that I think I’d like and that one day I’ll get around to making. These Sausage, Vinegar Peppers and Potatoes are one such recipe.
The recipe comes from The North End Italian Cookbook–Which was a wedding gift from a friend’s mom. I see that according to Amazon, there’s a new edition out now, if you’re interested in it. I had originally bookmarked the recipe on the opposite page (which I have since made a few times), but over the years, I kept looking at this one thinking, “I should make that.” I was always hesitant, because I never thought I liked vinegar peppers. I like vinegar, but peppers and I aren’t always friends. But I know Jay likes them–I even made them one year with peppers from our garden.
So one weekend, I bought a jar of peppers and got to work making this. I figured that if nothing else, Jay would eat it. Peppers and Italian sausage are a couple of his favorite things. I had some homemade bread, so I figured the bambino and I would at least eat that if nothing else, and I could always pick around the peppers if I didn’t like them.
The spiciness was too much for the bambino, but I ended up inhaling this. Jay liked it too, and said I could make it again. So I did a week later–But with pork chops, more bread and a salad, as recommended in the recipe. I ended up eating the leftovers for breakfast the next morning.
I need to find a way of making it look more appetizing, though, but it’s mouthwateringly GOOD. The heat from the stove makes the tang from the vinegar knock you back if you lean over the pan after adding the peppers–But I say that as a good thing. It’s so tasty. Thankfully it’s not too bad WW points-wise, since I used turkey sausage in this version, and thinly-sliced chops the second time around (8 PP, if anyone wants to know). I want to make it again with link sausage. And bone-in pork chops (which are surprisingly lower in WW PP than boneless–Perhaps because there’s less meat on them? I don’t know.). That’s another thing that’s great about this recipe–It’s versatile. As long as you’ve got potatoes and peppers, you can pretty much use whatever meat you’ve got in your fridge!