Ohio’s Finest

img_61941.jpgOne perfect SoCal Sunday, we gathered to celebrate Ohio’s finest. We had local Ohio craft beer, brats, pretzels, peppers & onions, cabbage and corn salad. The Midwest’s finest offerings had been lovingly trekked cross country in suitcases, case by case. It was topped off with a healthy dose of neighborly friendship. Are we lucky or what to have Ohio’s finest here at home in the ‘hood?…. And the food and beer was pretty awesome, too.

Pretzel & Sausage Bitesimg_7705

  • 1 Tbsp olive oil
  • 1/2 onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 jalapeno pepper, seeds & ribs removed, thinly sliced (or green bell pepper)
  • 1/4 tsp salt & pepper
  • 1 tsp red wine vinegar
  • 5-6 Sausages (Italian or Brats)
  • Pretzels Chips/Thins

In a pan, add the oil, bring to medium high heat, and add the onions.  Cook for 3-4 minutes until they are slightly transluscent, then add the peppers, salt & pepper.  Cook an additional 5-7 minutes until the peppers are soft, stirring occationally. Add the red wine vinegar, and stir until it is absorbed.  Remove from the pan and set aside.

In the same pan, add the sausage and cook for 5-7 minutes covered over medium heat.  After 5-7 minutes, turn the sausages over, add a little water to the pan (2-3 Tbsp) and cover.  Cook for an additional 5-7 minutes.  Continue to cook until cooked through. They should be very brown on the outside.  Set aside to rest, and slice in 1/2 inch pieces to serve.

Assemble by placing a slice of sausage on a pretzel chip, and top with a slice of sausage and some peppers.

 

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