YOUR SOLIN GENERATED RECIPE
Venison Sausage with Roasted Peppers
Pan-seared venison sausage served over a bed of vibrant roasted bell peppers and onions, finished with a fragrant sprinkle of dried oregano.
INGREDIENTS
4 oz Venison sausage links
0.25 tbsp Extra virgin olive oil
1 medium Red bell pepper
1 medium Yellow bell pepper
0.5 medium Yellow onion
2 cloves Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Dried oregano
0.13 tsp Red pepper flakes
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Slice the red and yellow bell peppers and the yellow onion into thin, even strips.
Place the vegetables on the baking sheet and toss with the olive oil, sea salt, black pepper, and dried oregano.
Roast the vegetables for 18-20 minutes until they are tender and show slight charred edges.
While the vegetables roast, heat a large cast-iron skillet over medium heat and add the venison sausage links.
Cook the sausages for 10-12 minutes, turning frequently to ensure even browning and an internal temperature of 160°F.
Add the minced garlic to the skillet during the final 2 minutes of cooking until it becomes fragrant.
Slice the sausages into rounds and serve them over the roasted pepper mixture, finished with a pinch of red pepper flakes.