Another orzo recipe?!? Yep, but you can use any pasta shape you want, or omit the pasta and serve alongside mashed potatoes, as the original recipe suggests. The first time I made this, I served it with sliced new potatoes sauteed with onion. More recently, I tossed in some orzo, which was really delicious. If you prefer to serve with potatoes, just omit the pasta from the recipe below. I adapted the recipe for 3-4 servings and used Trader Joe's chicken sausage. I only buy chicken sausage that is 'skinless' (i.e. no casing), so I'm a bit limited on flavors. The jalapeno chicken sausages I used have a strong flavor, but we liked it.
Ale-braised Sausage and Peppers
3 skinless chicken sausage links, sliced
1 Tablespoon extra virgin olive oil
1 medium yellow onion, sliced
1 red bell pepper, sliced
1 1/2 Tablespoons flour, divided
3/4 cup ale
3/4 cup chicken broth
1 1/2 Tablespoons dried chopped thyme
1 cup uncooked orzo pasta
1. Heat a pot of water to boiling for the pasta.
2. Heat sausage slices in a pan over medium-high heat for a few minutes until lightly browned. Transfer to a plate, set aside and keep warm.
2. Heat the olive oil in the same pan and add the onion and pepper. Cook until golden, around 5 minutes. Meanwhile, cook the orzo.
3. Stir in 1 Tablespoon flour and cook 1-2 minutes. Whisk in ale until mixture is smooth and bubbly. Add the thyme and broth, whisking to blend and bring to a simmer. Reduce heat to medium-low and cover for 15 minutes, stirring occasionally.
4. Return the sausage to the pot. Add orzo, and season with salt and pepper.
Source: Adapted from Good Things Catered and Williams-Sonoma
The Weekend Dish: 3/25/2017
13 hours ago