Sausage-and-Pickled-Pepper Butter

Peppadew peppers are a sweet and tangy pickled pepper from South Africa that is particularly delicious with sausage. This butter is enough of a sauce for plain pasta but it is also great with pasta and vegetables.

  • Total Time:
  • Servings: 1 1/2 cups

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  • One 4-ounce hot Italian sausage, casing removed
  • 1/4 cup chopped sweet Peppadew peppers
  • 1 stick unsalted butter, softened
  • 1/4 cup freshly grated Pecorino Romano cheese

How to make this recipe

  1. In a small, nonstick skillet, cook the sausage over moderately high heat, breaking it into small lumps, until crusty and browned, about 10 minutes. Scrape the sausage into a medium bowl and stir in the Peppadews. Let cool, then fold in the butter and cheese until melted.

Make Ahead

The sausage butter can be refrigerated for up to 4 days.

Contributed By Published April 2013

470611 recipes/sausage-and-pickled-pepper-butter 2013-12-06T23:47:02+00:00 Grace Parisi italian|sauces-and-condiments|fast|make-ahead|web-exclusive april-2013 recipes,sausage-and-pickled-pepper-butter 470611

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