Local Eats featuring Angelo’s Sausage:
Sausage & Peppers and Sausage White Bean Soup
Angelo’s Sausage is made here in Kanawha County and is now available at Johnnie’s Fresh Meat Market!
Sausage & Peppers:
8 Angelo’s Old World Italian Sausages, mild or hot (about 2 pounds)
Extra-virgin olive oil
3 or 4 medium bell peppers, a mix of red and yellow, sliced into 1/4-inch strips
2 medium red onions, sliced into 1/4-inch half-moons
Salt and pepper
2 garlic cloves, minced
1 tablespoon red wine vinegar
Pinch of crushed red pepper
Pinch of dried oregano
Basil leaves, for garnish
4 large eggs (optional)
Prick each sausage in several places with a skewer or the tip of paring knife to prevent bursting. Put sausages in one layer in a skillet. Add water to cover and bring to a simmer. Cook for 5 minutes, then cover, turn off heat and let steep.
Place a wide skillet over high heat and add 2 tablespoons olive oil. When oil is hot, add sliced peppers and onions. Season generously with salt and pepper, and cook, stirring frequently, until softened and beginning to brown, about 10 minutes. Adjust heat as necessary if mixture seems to be cooking too quickly. Add garlic just at the end, stir to incorporate and cook 1 minute more. Stir in the vinegar.
Transfer pepper mixture to a platter. Over medium heat, coat pan with 1 tablespoon olive oil, add sausages and cook 2 to 3 minutes per side, to brown. Top pepper mixture with cooked sausages. Sprinkle with crushed red pepper and oregano and garnish with basil leaves.
If desired, in the same wide skillet, fry eggs sunny side up in a little olive oil to accompany. Season with salt and pepper.
Sausage White Bean Soup:
2 tablespoons olive oil
1 pound Angelo’s Old World Italian Sausages, mild or hot, casings removed, chopped
1 large onion, finely chopped
2 large peppers (red, orange, or yellow), finely chopped
2–3 carrots, finely chopped
4 garlic cloves, finely chopped
2 tablespoons finely chopped sage
1 tablespoon finely chopped rosemary
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
4 cups homemade chicken stock or low-sodium chicken broth
1 14-ounce can petite diced tomatoes
3 15-ounce cans cannellini beans, drained, rinsed
½ cup unsweetened almond milk
1 pound baby spinach
¼ cup grated Parmesan
Heat oil in a large stockpot over medium. Cook sausage, stirring occasionally, until browned, about 10 minutes. Transfer sausage to a plate. Add onion, peppers, carrots, and garlic to pot and cook, stirring frequently, until onions are tender, about 8 minutes.
Add sage, rosemary, salt, black pepper, and red pepper flakes. Stir in chicken stock, tomatoes and their juices, and reserved sausage. Bring to a boil, then reduce heat and simmer until flavors have melded, about 15 minutes.
Using a fork, coarsely mash beans from 1 can and add to sausage mixture. Stir in almond milk and remaining 2 cans of beans; let simmer 10 minutes.
Divide spinach among bowls, then ladle soup over spinach. Top soup with Parmesan.