This is a great recipe, I changed it a little just because I only had dried herbs. I only made about half the amount. Its funny to look through the pictures of this, so many different variations, makes me wonder if people just make what ever they want. Oh well. I followed as close as I could and it turned out perfectly. When I think of hot sauce I think of Franks Red Hot, but I didn't have that so I used Saracha and just a few dashes of red wine vinegar. It turned out great. I Have never put beer in my sausage and peppers so this was new to me. I used yueling-ling (sp?) it added some depth. All in all I will make this again. Maybe I will transfer everything to the slow cooker after browning and deglazing. Just to make the sausage, peppers and onions to really meld together more.
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This is a great recipe, I changed it a little just because I only had dried herbs. I only made...