Description
A flavorful and easy-to-make Roasted Red Pepper and Jalapeño Summer Sausage dish that combines savory sausage slices with a zesty blend of roasted red pepper, jalapeño, and fresh herbs, baked to perfection for a warm, spicy appetizer or snack.
Ingredients
Scale
Summer Sausage
- 1 pound summer sausage
Vegetables & Herbs
- 1 red bell pepper, roasted and peeled
- 1/2 jalapeño pepper, seeded and minced
- 1/4 cup chopped onion
- 1/4 cup chopped cilantro
Seasonings & Oil
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking.
- Slice Sausage: Cut the summer sausage into 1/2-inch thick slices and set them aside to prepare for coating.
- Mix Vegetables and Seasonings: In a large bowl, combine the roasted red pepper, minced jalapeño, chopped onion, chopped cilantro, olive oil, smoked paprika, salt, and black pepper. Toss well until all ingredients are evenly mixed.
- Coat Sausage: Add the sliced summer sausage to the bowl and gently toss to coat each slice thoroughly with the vegetable and seasoning mixture.
- Arrange on Baking Sheet: Spread the coated sausage and vegetable mixture evenly on a baking sheet to allow even cooking.
- Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the summer sausage is heated through and the vegetables are tender and slightly caramelized.
- Serve: Remove from the oven and serve warm or at room temperature for a delicious appetizer or snack.
Notes
- Roast the red bell pepper beforehand by charbroiling over an open flame or baking until skin blisters to develop a smoky flavor.
- Remove seeds from jalapeño to moderate heat; leave seeds for spicier results.
- Use fresh cilantro for best flavor; you can substitute with parsley if unavailable.
- Serve with crackers, cheese, or fresh bread for a complete appetizer.
- Leftovers can be stored in the refrigerator for up to 3 days.
