Stuff a few mini-peppers

Game sausage plays a role in holiday events

I was talking with someone the other day, and the subject of aging came up. They asked if it bothered me, and my response was not as long as I get to spend time with people whose company I enjoy and get outside to do things I like.

Sure, it would be nice if time still moved as slowly as it did when waiting for Christmas and birthdays as a kid, but it doesn’t. It’s time for another Christmas, and here’s a suggestion for something a little different for a holiday appetizer or a treat for a Christmas or New Year’s party.

December is a great time to be a sportsman in the Carolinas. There may be some genuinely cold days, but for the most part, cold mornings warm to moderate days. Most hunting seasons are open, and there still is good fishing, both freshwater and saltwater. It is always possible to do a cast-and-blast outing and score well both ways.

I’m going to feature game sausage. For this particular recipe, I used feral pig sausage, but venison sausage works just as well. Feral pigs are foragers and are typically very lean. I have to add some fat to my sausage, and it is still lean enough that I spay the frying pan with Pam to prevent it from sticking and scorching. There is rarely any grease left in the pan after browning it.

I like to use game for pot- luck dinners and parties where everyone brings an appetizer, and around Christmas there are lots of the latter. While my friends expect and anticipate this, I always label the dish so any new folks will know and not be surprised. I find it is wise to let them know in advance, rather than finding out after eating something, even though most won’t be able to tell the difference between game and domestic burger and sausage.

If you have concerns and would like to try this without using game, it’s pretty easy. You can substitute a good grade of domestic sausage, and it will also work with lean hamburger cooked in taco or fajita seasoning.

This is a good recipe to take to parties. It’s all but a certainty there won’t be someone else there with the same thing. If there is, I want an invitation to your parties next year.

Also, don’t expect to bring any home unless you make a bunch. Typically, a few folks try them early, but they go slowly. Then, someone asks a question about the level of spice in the sausage, and it’s on. I make these very mild, so that everyone who would like to try the flavor can partake without concern with them being overly spicy or hot. When you make them at home, you can use spicy sausage and add cayenne pepper to kick it up as many notches as you like.

Sausage-stuffed mini peppers

This recipe came about as a way to use some mini-peppers that were left over in the package after fixing something else. I don’t know if you ever use mini-peppers, but I find them to usually be sweet and tender and have begun substituting them for regular bell peppers in many recipes. They are available in several colors, primarily red, yellow, and orange, and usually come in packages. Several left over in one of those packages that got this going.

I like seasoned yellow rice. I could cook it and eat a pot as a meal without anything else. Those of you who follow this column regularly know that I often experiment in the kitchen by combining two or more things I like. Occasionally this backfires, but most of the time, the flavors combine fairly well, and this is one of those times.

I try to eat the leanest meats possible and when it comes to sausage; that is game sausage. This particular batch was made with feral pig sausage from a young boar of about 100 pounds. This was a mild sausage blend, so my wife and friends with palates less robust than mine could eat it. You can make it with whatever degree of spice you prefer.

I like to add a fresh jalapeno pepper to the mix for its flavor. This can be considered an option, as not all people like their flavor. Jalapeno peppers are usually divided in the supermarket bins to regular and hot. If there isn’t a separate bin for hot, all should be regular. They are mild and add flavor without adding heat. Removing the seeds before dicing the jalapeno helps keep it mild.

The dipping sauce is simply chipotle ranch salad dressing.  You might have a favorite brand. I like Wish-Bone, as it has a nice smoky flavor with just a little edge.

INGREDIENTS:

2 packages sweet mini-peppers

(8 to 10 peppers each)

1/2 pound mild feral pork sausage,

1 small package Mahatma saffron yellow rice

1/2 cup finely minced onion

1 tsp minced garlic

1 tsp Italian seasoning

1 tsp Worcestershire sauce

2 tbsp Olive oil

1/2 tsp red pepper flakes

1/2 tsp finely ground black pepper

1/2 cup shredded cheese (optional)

Chipotle Ranch salad dressing

PREPARATION:

Wash the peppers, remove their ends and remove the seeds. Remove ribs in peppers as possible. Cook rice according to instructions on package, except substitute 1 tablespoon olive oil for the butter. Brown sausage. Sauté onions, garlic, pepper flakes and pepper. Use sausage drippings if there are any. If there are no drippings, use a tablespoon of olive oil. Boil peppers in water for 3 to 5 minutes or until tender. Mix rice, sausage, sautéed onions and garlic, Italian seasoning, and Worcestershire sauce. If you choose to add cheese, mix it into sausage and rice blend.

Stuff the peppers with the sausage and rice blend. Stand the peppers on end on a cookie sheet or in a baking pan. Sometimes they will fit in a jalapeno rack. If you don’t have a jalapeno rack or they don’t fit in it, make a rack from aluminum foil. Preheat oven to 350. Bake the peppers on a middle shelf for approximately 20 to 25 minutes. They should be warm all the way through, but not scorched. Serve the peppers as soon as they can be handled. Serve the peppers with the chipotle ranch dressing covering the open end and have more chipotle ranch dressing on the side for a dipping sauce.