Sausage and peppers on the flat top. The marinade on this is what makes it. Orange juice, soy sauce, and cilantro on the peppers. Brown sugar and molasses on the sausage. Sounds like a lot of ingredients but it’s mostly just mixing and waiting.
4 hours marinating, 15 minutes cooking. Serve over rice.
Ingredients
Pepper and onion marinade:
- 1 cup orange juice
- 1/2 cup soy sauce
- 1/2 cup fresh cilantro, chopped
- 2 tbsp brown sugar
- 3 cloves garlic, minced
- Black pepper
Sausage marinade:
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1/4 cup water
Main:
- 1 pack andouille sausage, sliced into rounds
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 white onion, sliced
- Rice for serving
- Cilantro for garnish
Steps
- Mix the pepper marinade. Toss the peppers and onions in it. Fridge for at least 4 hours.
- Mix the sausage marinade. Coat the sausage. Fridge for 4 hours.
- Drain the veggies but save some of the marinade. Let the sausage come to room temp.
- Flat top or a big cast iron skillet on medium-high. Veggies first, about 5-7 minutes. Don’t cook them all the way.
- Push veggies to the side. Sausage goes in. Cook 6-8 minutes, flipping occasionally. The molasses will caramelize. That’s what you want.
- Mix everything together. Splash of the reserved marinade. Cook another minute or two.
- Serve over rice. Cilantro on top.
The marinating is the only part that takes time. The actual cooking is about 15 minutes.
