There is a reason why corned beef and cabbage is only popular on Saint Patrick’s day, food resembling plastic menu items so popular in Chinese storefront windows is wearisome. Since we have a knack for tweaking traditions so they are more you-based than conventional, serve sausages and peppers, a meal that is simple to prepare, a universal favorite, and celebrates the holiday from its festive insertion of Irish orange and green (orange and green peppers to be specific).
Less than five ingredients for a simple recipe.
Popular Irish foods consist heavily of stews so thick they could break a wooden spoon and questionable animal parts made into pies that may have contributed to the origin of “mystery meat”. Drinking Guinness with such meals is advisable. Though sausages are also popular Irish fare, which reinforces our appeal to alter the traditional March 17 meal.
Cook over medium heat, simmer till browned.
Recipe:
Saint Patrick’s Day Sausage and Peppers
Serves: 3-4
Cooking time: 45 minutes
Ingredients:
1 tablespoon olive oil
1/8 cup water
1 package Premio sweet and hot sausages
1 orange pepper diced in strips
1 green pepper diced in strips
1 cup rice
Seasoning/pepper
Directions:
In a large sauce pan heat oil and water, simmer sausages, turning over frequently till browned–about 6 to 10 minutes.
Meanwhile, in a separate pot prepare rice.
Add peppers and seasoning to the peppers, cook for an additional five minutes.
Serve sausages and peppers over rice.
Rice is an ideal accompaniment to soak in the flavors.
SaveSave
