Monday, December 19, 2011
Cooking Floyd: Dark Days Challenge: Dec. Week 3
When the peppers were coming in hot and heavy I stuffed, individually wrapped, and froze enough peppers for several winter meals. The sausage I used was a product of Bright's Farm (click and scroll down) made from their pastured Tamworth hogs.
I simply put the frozen peppers in a pot with a pint and a half of our tomato sauce, covered the pot, set the oven for 375F, and walked away for a couple of hours.
home made white wine vinegar flavored with chive blossoms from the herb garden, a couple of leftover (slightly charred) toasts, and supper was ready.