CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668c40ec   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Sausage Smash Burgers   
    Categories: Pork, Vegetables, Herbs, Breads   
         Yield: 4 servings   
       
         1 lb Italian pork sausage; mild   
              - or hot   
         2 tb + 2 ts oil; more as needed   
         2 sm Yellow, orange or red bell   
              Peppers; halved, stemmed,   
              Thin sliced   
       1/2 lg Onion; thin sliced from root   
              To stem   
         2 cl Garlic; thin sliced   
              Salt & pepper   
         2 ts Red or white wine vinegar   
       1/2 c  Mayonnaise   
         4    Brioche or burger buns;   
              Split, lightly toasted   
         2 tb Fresh oregano leaves   
       
     Form the sausage into 4 roughly shaped spheres and set   
     aside.   
        
     In a large skillet, preferably cast-iron, heat 2   
     tablespoons of oil over medium-high. Add the peppers,   
     onion and garlic, season with salt and pepper and cook,   
     stirring frequently, until softened, 6 to 8 minutes.   
     (Cook in batches, if the pan seems crowded.) Transfer to   
     a medium bowl, add the vinegar, toss and season with   
     salt and pepper, to taste.   
        
     Add the remaining 2 teaspoons oil to the same skillet   
     and heat on high. Once very hot, add 2 sausage portions   
     to the pan, then smash them down with a spatula or metal   
     press into 1/2" thick patties. Cook, undisturbed, until   
     deeply browned and caramelized on the bottom, about 2   
     minutes, then flip over and cook until just cooked   
     through, 1 to 3 minutes. Transfer to a plate and repeat   
     with the remaining sausage, adding more oil if   
     necessary.   
        
     While the burgers are cooking, spread the mayonnaise on   
     the inside of each piece of brioche, and, if using,   
     sprinkle the oregano over. Top bottom buns with sausage   
     patties, sautéed peppers and onions, then top buns, and   
     serve.   
        
     By: Christian Reynoso   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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