Wednesday, July 25, 2007

Niel and I really enjoy sausage and peppers. The peppers and onions pair so well with the sausage. As I was flipping through Best Ever Three & Four Ingredient Cookbook when I came upon a recipe for caramelized onion and sausage tart tatin. I thought it was a good variation for sausage and peppers. Something to serve as appetizers or part of a light lunch accompanied with a salad. Next time I think I will add some caramelized peppers and some cheese to it.

Caramelized Onion and Sausage Tart Tatin
Adapted from Best Ever Three & Four Ingredient Cookbook

1lb Toulose Sausage(any will do really)

2 large onions sliced

9 ozs. ready made puff pastry, thaw if frozen

3 Table Spoons Sunflower oil

Salt & Pepper to taste

Preheat oven to 375. Heat oil. Add sausages. Cook over gentle heat. Turning occasionally for 7 to 10 minutes or until cooked through. Remove from pan and set aside.

Pour remaining oil in frying pan. Add onions. Season with salt & pepper. Cook over gentle heat also. Turning occasionally for 10 minutes.

Slice sausage and stir into the onion mixture.

Remove from heat and set aside.

Roll out puff pastry. Cut into larger circle than pan. Lay pastry over sausage and onions. Tuck in the edges and bake for 20 minutes or until dough has risen. Serve.

I altered the recipe by baking the sausage and onions on top of the puff pastry. Still tasty.

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