Venison Sausage and Bell Pepper Salad

Fall is finally upon us but in case you want to give summer a final farewell or are just in denial here is a great summer recipe.

Serves 2

What you’ll need

  1. 1 package of venison sausage (we used D’artagnan with cherries and ancho chilies)
  2. 3 Bell Peppers (we used one red, one yellow and one orange)
  3. 1 clove of garlic chopped
  4. 1 bottle of beer (wheat gives a nice summer taste)
  5. 1 small cucumber sliced thin
  6. Olive oil
  7. 1tsp fresh chopped mint
  8. Salt and pepper to taste

Cook Time: 15 minutes plus prep

  1. Prepare your salad by cutting your peppers and cucumber into thin slices. Also take this time to chop your mint and garlic.
  2. In a covered pan heat oil over medium high heat and brown sausages on all sides.
  3. Once sausages are browned pour the beer into the pan and cover. Leave for 8-10 minutes over medium heat.
  4. While the sausages cook in the beer heat oil in a large pan and add the sliced peppers and garlic. Toss to coat evenly and cook until just warmed through. This should only take a minute. Add salt and pepper to tastes.
  5. Remove peppers from heat and transfer to a bowl. Toss in cucumbers and mix to coat evenly.
  6. Plate the salad and sausages and lightly garnish with chopped mint.
  7. Serve and Enjoy!
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