Pillowy tortillas stuffed with browned sausage and caramelized peppers. It's simply a match made in heaven.
Equipment
Here's everything 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
You can get the full ingredients list and recipe instructions 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 is hot or mild Italian.
- 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, stainless steal is your next best option!
- Grating garlic...the right way! Whenever I call for grated garlic, I'm usually talking about grating it on a fine grater like a zester or Microplane. If you don't have one of those, a fine dice or garlic press will work.
Ingredients
Method
- Using a sharp knife, cut each sausage lengthwise, ripping the casing and exposing the inside. Peel back the casing, remove and discard. Thinly slice 4 red peppers and 1 yellow onion.
- Heat 1 tablespoon 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 and set aside.
- Back in the pan add your sliced peppers and onions. Cover in a generous glug of olive oil and season with 2 teaspoon paprika, 1 teaspoon cumin, ½ teaspoon garlic powder and a pinch of 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 1 heaping cup greek yogurt, ⅓ cup diced jalapeños, 1 tablespoon pickle brine and a small pinch of salt. Grate in 1 garlic clove, then 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. Use a paper towel to wipe away any excess oil and heat the pan on medium-low. Assemble your wraps, then place them seal side down in the pan and cook until golden brown, working in batches as needed. Flip and repeat. Once golden brown on both sides, remove and slice! Serve with jalapeño sauce and more pickled jalapeńos.
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