“The sloppier it gets, the better it tastes”
1 lb smoked sausage, cut into chunks- Ekridge Sausage
3 jalapeno peppers, sliced
1 green pepper, cut into bite sized chunks
1 sweet onion, cut into bte-sized chunks
1 foil cooking bag
1/4 cup Tabasco sauce (or just a couple squirts to your liking)
1 10oz jar sweet-and-sour sauce
Place sausage, peppers, and onion in foil bag. Mix Tabasco sauce with sweet-and-sour sauce in a small bowl and pour over the mixture in foil bag. Seal bag edge tightly. Place foil bag on grill; cook for about 45 minutes, turning every 15 minutes. This is great as an appetizer or main dish. To serve, use skewers or load onto chunks of crusty bread.
I do this in the oven at about 425. I use a casserole dish with a lid and stir every fifteen minutes or so. I end up making double the recipe in two separate dishes. For Hubby’s, I use the jalapenos with the seeds and use a white onion. For wussie me, I use the green peppers only, yellow onion, and 1 teaspoon of Tabasco sauce.
Thanks Jen Sikma!