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Sausage-and-Pickled-Pepper Butter

  • SERVINGS: 1 1/2 cups
  • FAST

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.

  1. One 4-ounce hot Italian sausage, casing removed
  2. 1/4 cup chopped sweet Peppadew peppers
  3. 1 stick unsalted butter, softened
  4. 1/4 cup freshly grated Pecorino Romano cheese
  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.

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