Salchichas con pimientos
Searing Italian sausage until it gets that crispy-brown snap, then bathing it in sweet-tangy peppers and onions is the kind of outdoor cooking that makes nearby campsites “casually” wander over to ask what’s happening in your pan. Sausage and Peppers is a camp stove (or campfire grate) classic for a reason: big flavors, simple steps, and it smells like you packed a tiny street fair into your pot set. This camping and backpacking friendly dinner leans on sturdy ingredients that travel well. Sausages keep nicely in a cooler for car camping, and the peppers and onion can ride in your pack for a day or two without drama. The vinegar deglaze does double duty, it lifts up all the browned bits (a.k.a. free flavor) and keeps the dish bright, while a spoonful of sugar rounds out the bite. Expect juicy sausage, tender-sweet peppers, and a glossy sauce with oregano’s herby punch. Cleanup stays reasonable since it’s one wide pan, one cutting board, and a very short list of regrets. It’s also a high-energy, protein-forward meal for trail miles and post-adventure hunger, and it’s naturally gluten-free if you skip the bun. Fire up your stove, keep an eye on the fond, and give this one a spot in your next outdoor cooking rotation.
Ingredientes
- 4 large italian sausages
- 2 large bell peppers, sliced
- 1 large red onion, sliced
- drizzle of olive oil
- 1/4 cup vinegar
- sprinkle of salt
- 1 tbsp of sugar
- sprinkle of pepper
- 1 tbsp dried oregano
Preparación
- 1
Heat oil in a wide pan over medium heat and drop in the sausages. Rotate them periodically and cook them until they're brown all over and feel mostly cooked through (i.e. only barely squishy in the middle when you poke them). If the fond on the bottom of the pan shows any signs of burning, turn the heat down.
- 2
While the sausages are cooking, you can seed and slice the peppers into big pieces, and peel and slice the onion into wide wedges.
- 3
When the sausages are almost cooked through, take the pan off the heat and remove the sausages to a cutting board. Slice the sausages in half lengthwise or into thick rounds. Return the pan to the heat and put all the sausage back in, cut-side down. If it doesn't all fit in one layer, it should eventually as it cooks and shrinks.
- 4
Move the sausage around the pan to make sure each pieces gets evenly browned on the cut side. When they're done, take them out to a plate and put in your vegetables. Turn the heat up to medium-high and cook the vegetables, stirring constantly and scraping the bottom of the pan to deglaze. When the veg is 2/3 as tender as you want it, pour in vinegar to taste and a spoonful of sugar. Stir everything up.
- 5
Taste a pepper and add salt and pepper to taste, and maybe more vinegar and/or sugar. Return the sausage to the pan and toss to get everything coated and hot. Turn the heat off, finish with oregano
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