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Shishito Peppers + Sausage with a Creamy Sriracha Sauce
Highly addictive shishito peppers are cooked in a hot pan with sausage and served with a creamy sriracha mayo sauce. This quick and delicious dish is versatile and great for any occasion.
Course
Main Course
Cuisine
Japanese
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
Author
Justin McChesney-Wachs
Ingredients
1
lb
Hawaiian pork sausage or bratwurst
6
oz
shishito peppers
4
teaspoon
canola oil (or similar cooking oil), divided
Kosher salt
2
teaspoon
sriracha hot sauce
¼
cup
mayonnaise
2
cups
cooked rice
Instructions
Cut the sausage into ½" rounds.
Heat a 12" cast-iron skillet over high heat until it is smoking.
In a medium bowl, combine the shishito peppers with 2 teaspoons of the canola oil until they are well coated.
Cook the shishito peppers in the cast-iron skillet for 3 to 5 minutes, stirring frequently until they blister in places.
Place the peppers back in the bowl and season well with kosher salt.
Reduce the heat to medium-high and add 2 more teaspoons of oil to the skillet, then add the sausage rounds.
Cook the sausage for a few minutes on each side until cooked through.
Add the peppers back to the skillet to warm through.
To make the sauce; combine the sriracha with the mayonnaise in a small bowl. Add more sriracha if you prefer it spicier.
Serve the peppers and sausage over rice and drizzle the sauce on top.
Notes
Make it vegetarian and use
Beyond Meat brats
for the sausage.