shanmonster | Spicy Sausage and Veggie Scramble

I like my cooking, and think I've come up with some pretty tasty dishes, but I think I may have outdone myself this time. This is good. No, strike that. It's AWESOME.

I came up with the recipe last night while looking through my fridge for inspiration. I am a member of a farm share, and each week, I receive a batch of veggies. Some of them are vegetables I've never cooked before. This time, I had a couple of new things, and boy oh boy, are they ever delicious.

So, rather than be greedy and keep this momentous discovery to myself, in my great generosity, I have deemed you worthy of receiving a step-by-step breakdown of how to replicate this culinary masterpiece.

This recipe makes enough for one good-sized serving. You can scale it up easily enough.

Ingredients for spicy sausage/veggie scramble, Bacon fat, Frank's Red Hot sauce, Sweet pepper, Garlic scape, Hakurei turnip, Onion, Pattypan squash, Hot Italian sausage

First, assemble the ingredients:

1 Tbsp bacon fat (or cooking oil of choice)
Frank's Red Hot sauce
1/2 of a sweet pepper
Garlic scape (a green onion would also work)
1/2 a medium onion
1 small Hakurei turnip
2 small pattypan squash (zucchini would probably work, too)
1 hot Italian sausage

Sausage meat, Squeeze the meat from a sausage. Discard the casing.

Next, squeeze the meat out of the sausage casing onto a plate. Discard the casing.

Mash the meat with a fork.

Veggies, Chop the veggies in uniform pieces.

Cut stems off of the squash and discard them. Chop the vegetables into fairly uniform pieces.

(Aren't they pretty? I gave you a bigger picture just because I like the colours. Oooh.)

Browning the meat, Heat about 1 Tbsp of bacon fat in a large skillet on medium heat. Brown the sausage meat.

Heat the bacon fat in a large skillet on medium heat. Add the sausage meat and brown it.

Assembling..., Add the chopped vegetables to the pan. Put as much of the hot sauce in as you like. I do about 8-10 dashes, and think it's great. Saute until the chopped onions begin to separate.

Add the vegetables to the skillet. Put a few dashes of hot sauce in, according to taste. I put about 8-10 dashes, and it gives it a nice zing without being too hot.

Sauté until the chopped onions begin to separate. If you cook it any longer, you'll lose the distinctive taste of the veggies.

Put it on a plate and feed your face!