So glad you dropped by today. Come take a rest on my Red Couch. On a return from a family camping trip, I made Spicy Spanish Sausage Ragu which is a soothing and soulful dish -- it pulls together easy and makes for a memorable delectible meal
This was the sweetest campground ever! I love the red rock ledge that protected us from the sun. The campground had flush toilets, a damned creek to swim in and a congenial campground host.
I based the ragu on some chicken chipotle-jalapeno sausage that I had in the freezer. For any of my Utah readers, I purchased this from Sunflower Markets. I can't describe to you how soothing and soul filling this was after eating camp food for a few days. As my family would love to tell you, I am not a great camping cook, so this tasted especially good after days of camping food.
Recipe for Spicy Spanish Sausage Ragu
1 large red onion, diced
1 large red pepper, diced
2 cloves garlic, diced
4 tablespoons olive oil
2 pounds sausage
1 can petite diced tomatoes (28-ounce), undrained
2 pounds uncooked sausage
1/3 cup cilantro
1/2 teaspoon freshly ground pepper
In dutch oven add onion, pepper, garlic, and olive oil and saute until onion and pepper are soft. Add sausage, tomatoes, cilantro, and freshly ground pepper. As sausage cooks, cut into medium-sized pieces. Cook ragu until sausage is done.
Red Couch Notes: I did not add any salt, as the sausage I used contained salt. If you cannot find a seasoned sausage, you will need to add a little jalapeno and chipotle pepper.
Talley, 10 Years Old, Foot in the Damned Creek
One more view of our stupendous camp site.
It was wonderful having you here!