Meat > Sausage

Elim Wors with Roasted Red Pepper and Garlic Recipe

Ingredients with Measurements:
- 1 lb Elim Wors sausage
- 2 red bell peppers
- 1 head of garlic
- 2 tbsp olive oil
- Salt and pepper to taste

Special equipment needed:
- Baking sheet
- Aluminum foil
- Food processor

Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the red bell peppers in half and remove the seeds and stem.
3. Cut the top off the head of garlic to expose the cloves.
4. Place the peppers and garlic head on a baking sheet lined with aluminum foil.
5. Drizzle the peppers and garlic with olive oil and sprinkle with salt and pepper.
6. Roast the peppers and garlic in the oven for 25-30 minutes, or until the peppers are charred and the garlic is soft and golden.
7. Remove the peppers and garlic from the oven and let them cool.
8. Once cooled, remove the skin from the peppers and squeeze the roasted garlic cloves out of their skins.
9. In a food processor, pulse the roasted peppers and garlic until they are finely chopped.
10. Cook the Elim Wors sausage on a grill or in a pan until browned and cooked through.
11. Serve the Elim Wors sausage with the roasted red pepper and garlic sauce on top.


- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- Serves 4

Nutritional information:
- Calories per serving: 320
- Fat: 24g
- Carbohydrates: 8g
- Protein: 18g

Substitutions for ingredients:
- Any type of sausage can be used in place of Elim Wors sausage.
- Roasted tomatoes can be used in place of roasted red peppers.

Variations:
- Add chopped fresh herbs, such as parsley or cilantro, to the roasted red pepper and garlic sauce.
- Serve the Elim Wors sausage on a bed of rice or quinoa.

Tips and tricks:
- Make sure to remove the skin from the roasted red peppers to avoid any bitterness in the sauce.
- Use a food processor to finely chop the roasted red peppers and garlic for a smoother sauce.

Storage instructions:
- Store any leftover roasted red pepper and garlic sauce in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the Elim Wors sausage and roasted red pepper and garlic sauce in a pan over medium heat until heated through.

Presentation ideas:
- Serve the Elim Wors sausage and roasted red pepper and garlic sauce on a platter with fresh herbs and lemon wedges.

Garnishes:
- Chopped fresh herbs, such as parsley or cilantro, can be used as a garnish.

Pairings:
- Serve with a side of roasted vegetables or a fresh salad.

Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Quinoa salad

Troubleshooting advice:
- If the roasted red pepper and garlic sauce is too thick, add a splash of water or olive oil to thin it out.

Food safety advice:
- Make sure to cook the Elim Wors sausage to an internal temperature of 160°F to ensure it is safe to eat.

Food history:
- Elim Wors sausage is a traditional South African sausage made with beef and pork.

Flavor profiles:
- The Elim Wors sausage has a smoky and savory flavor, while the roasted red pepper and garlic sauce is sweet and slightly spicy.

Serving suggestions:
- Serve the Elim Wors sausage and roasted red pepper and garlic sauce as a main course for a casual dinner party or backyard BBQ.

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Taste: Spicy, Tangy, Savory, Garlicky, Smoky