I am a little ticked at Mr. Puxatony Phil…. Where is spring? Because here in Chicago, it is still 30 degrees, and that is not spring like weather! It’s a good thing I didn’t spend my weekend switching over my wardrobe. But I did spend the weekend cooking up some delicious comfort food because of this frigid weather.
Well I thought about it for a while and then I thought, you know what? Let’s just start cooking and see what happens. So that is exactly what I did. After sauteing the vegetables in olive oil and butter, I threw in the sausage to let it caramelize and add some extra smokey flavor to the dish. But then I noticed it looked a little too greasy for my liking so, I added in some flour to tighten up the mixture. The result? A little something like a hearty stew. It would have been dynamite with some crusty bread to soak up the smokey,garlicky juices. This was really a simple dinner but it was so comforting at the same time. I will be making this again with different variations. What I really liked about this dish was the sweet peas. They were a fun little burst of unexpected flavor that helped give the dish body at the same time. Sometimes having some random ingredients in your fridge can turn into a delicious and satisfying meal!
Sausage and Peas
- 1 pkg of sausage (I used Aidelle’s Roasted Garlic and Gruyere dinner sausages), sliced into coins
- 1 can of peas
- 1 8oz pkg of mushrooms, cleaned and sliced
- 1 small sweet onion, chopped
- 2 cloves of garlic minced
- 3 tbsp of olive oil
- 3 tbsp of butter
- ¼ cup of flour
- In a large skillet, melt butter and olive oil.
- Add in the mushrooms, onion, and garlic. Sautee until tender.
- Next, add in the sausage and cook until golden brown and seared.
- Then add in the peas. If there is not enough liquid in the pan add in an extra tbsp of butter and olive oil.
- Sprinkle in the flour and stir. Let the mixture tighten, about 3 minutes.
- Gently mix all the ingredients until combined. Serve in bowl with some crusty bread!