Pillowy tortillas stuffed with crispy sausage and caramelized peppers, two of my favourite things in the entire world. It’s simply a match made in heaven.
Equipment
Here’s all you need to make sausage and pepper wraps at home:
- chef’s knife
- cutting board
- 10″ cast iron skillet
- tongs
- small bowl
- spoon
- grater
- spatula
Note: the full ingredients list and recipe instructions can be found below!
Cooking Tips
- Choosing the right sausages. The good news is, you can’t really go wrong! This recipe will work with just about any sausage, but my preference would be hot or mild Italian.
- Cooking with cast iron. I prefer cooking the sausage and pepper filling in cast iron because of all the delicious browning it delivers. If you don’t have a cast iron, what are you doing?! But no, seriously, you can use a standard, medium-sized pan.
- Grating garlic…the right way! Whenever I call for grated garlic, I’m usually talking about grating it on a fine grater like the Microplane. If you don’t have one of those, a regular grater, or a garlic press will work just fine!
What sauce goes best with sausage and peppers?
It might not be traditional, but I love a creamy garlic sauce with my sausage, pepper and onions. This sauce is especially good when you’re using spicy sausages because it helps balance the flavours and round out the dish. My go-to creamy garlic sauce uses full-fat, plain greek yogurt, garlic and a little bit of pickle brine. Yes, pickle brine! It’s a really easy way to add a bunch of flavour without upping the number of ingredients in a recipe. In this one here, I also added some chopped pickled jalapeños for a little extra fun! You can find all the details below.
Crispy Sausage + Caramelized Pepper Wraps
4
servings40
minutesIngredients
4 sausages, I'm using hot Italian
4 red peppers, sliced
1 large yellow onion, sliced
4 tbsp olive oil, divided
2 tsp paprika
1 tsp cumin
½ tsp garlic powder
⅓ cup diced pickled jalapeños, plus more for garnish
¼ cup jalapeño pickle brine
1 cup cheddar cheese, shredded
1 heaping cup greek yogurt
1 garlic clove, grated
4 10-12” tortillas
1 quick-packet rice of your choice
Directions
Using a sharp knife, cut a slit down each sausage, ripping the casing and exposing the inside. Carefully peel back the casing until you can remove it completely. Discard and set the sausage meat in a medium bowl.
Heat 1 tbsp olive oil in a large cast iron on medium-high heat. When the pan is hot, add sausage and flatten it out slightly onto the hot pan. Once the meat starts to caramelize, break it up into smaller pieces and continue cooking until ⅓ of the mixture is crispy and golden brown. Remove from heat and set aside.
Back in the pan add your sliced peppers and onions. Cover in remaining olive oil and season with paprika, cumin, garlic powder and ½ tsp salt. Toss to coat. Reduce heat to medium and cover. Continue cooking for 25-30 minutes, stirring occasionally, until soft and slightly caramelized.
Meanwhile, make your garlic sauce and rice. To a small bowl, add greek yogurt, diced jalapeños, grated garlic, pickle brine and a small pinch of salt. Mix until smooth, taste and adjust seasoning. It should be tangy and garlicky! Cook rice by following package instructions.
By now your peppers should be done. Remove and set aside. Wipe any excess oil and leave to heat on low.
Now it’s time to assemble! In the bottom third of your wrap add: ¼ cup cheese, then ¼ cup rice, followed by ½ cup sausage meat. Top with a generous scoop of caramelized peppers and onions. Finish with more pickled jalapeños.
Fold the east and west sides of the wrap toward the center, then fold the south side (where all the toppings are) up, pushing the toppings inside and tucking the corners in toward the center. Roll the wrap along the surface, creating a tight seal.
Place the wrap seal side down and cook until golden brown. You might have to raise the heat a little bit to get there. Flip and repeat. Once golden brown on both sides, remove and slice! Serve with jalapeño sauce.
Tag me @stefsdinnerdate if you make it! I love seeing your creations.