Bourbon Barrel Smoked Black Pepper Sausage and Peppers with Cauliflower Risotto

INGREDIENTS:

1 pkg sausage (I used Gilbert’s Bourbon Apple Chicken Sausage), sliced about 1-2 inches thick

4-5 bell peppers in various colors, sliced

1 red onion, sliced

1-3 garlic clove, minced

1 TBSP Milford Spice Company’s Bourbon Barrel Smoked Black Pepper

2 TBSP Olive Oil

Optional: Cauliflower Risotto or Butter & Parmesan Fettuccini to serve

DIRECTIONS:

Heat 2 Tbsp olive oil on medium heat in skillet until shimmering.

Add garlic, onion, and peppers, and stir together. Sauté for about 5 minutes on medium heat.

Add sliced sausage and stir to combine.

Sauté for about 10 minutes, stirring occasionally. Move heat to medium low, still stirring occasionally while you prepare your cauliflower risotto or noodles.

Once your risotto or noodles are finished, set aside in a large bowl or plate.

Turn the heat up to high and stir sausage, peppers, and onion for about 1-3 minutes.

Top your risotto or noodles with sausage, peppers, and onion and serve. Enjoy