One of the biggest flavors I missed when first starting Whole30 was Barbecue! I spent months looking for a good recipe that I liked, over the course of the last few years I have perfected my recipe and now I like to put it on everything. These little BBQ sausage poppers are perfect for tailgating on game day or just to have for dinner. The crunch and flavor become addicting and you wont want to stop eating these little flavor bombs! This recipe is really simple! You will be left with leftover sauce to use throughout the week on other things! I have put it on chicken, steak, pork, and even used it on my hash in the morning. No shame, it's that good. All Ingredients
- 1 Bag Mini Sweet Peppers - 1 Red Onion - 1 Shallot - Head of Garlic - 1 Pound Sausage - 2 Eggs - Almond Meal/Flour - Ground Ginger - 1 Pint Blueberries - 6 Dried Cherries (no sugar) - Coconut Amino's or Soy Sauce - Balsamic Vinegar - Pomegranate Juice
- 7.5 oz Can Salsa De Chile Fresco - Olive Oil - Salt & Pepper
Now that we have everything it's time to assemble! I recommend getting the peppers stuffed first and making the BBQ sauce while they are in the oven so everything comes out at the same time! Sausage Stuffed Peppers Ingredients - 1 Bag of Mini Sweet Peppers - 1/2 Red Onion Minced - 2 Eggs - 2 1/2 Tbsp Almond Meal - 1 Lb Sausage
- Salt & Pepper Directions 1. Preheat your oven to 400. 2. Clean out the sweet peppers to make them hollow by cutting of the top and clearing out the seeds and the pith of the pepper. Depending on the size of the peppers and the amount in the bag you may have left over sausage mixture. 3. In a seperate bowl mix together sausage, almond meal, eggs, onion, and season with salt and pepper to your liking. 4. After well mixed place mixture in a gallon sized ziplock bag and cut the corner. Use the bag to pipe the mixture in to the peppers. This may get a little messy. Place all the filled peppers on to a sheet tray and place in the oven. 5. Bake for 20 minutes at 400. While these are baking prepare the Whole30 BBQ sauce to top them with! TIP - If you have leftover sausage bade sausage patties to have for breakfast the next morning!
Whole30 BBQ Sauce
Ingredients- - 1 Shallot - 2 Cloves of Garlic - 1/4 Tsp Ground Ginger - 1 Pint Blueberries - 6 Dried Cherries (no sugar) - 1/2 C. Coconut Amino's or Soy Sauce - 1/2 C. Balsamic Vinegar - 1/2 C. Pomegranate Juice - 7.5 oz Can Salsa De Chile Fresco - 1 Tbsp Olive Oil - Salt & Pepper
Directions 1. In a cold pot add olive oil and shallots that you have minced and 2 cloves of minced garlic. Turn the pot on medium high heat to saute´ the shallots. Starting in a cold pan prevents fast burning. 2. After the shallots are translucent add the can of Salsa De Chile Fresco. Mix and bring to a boil. As soon as the mixture boils add in Coconut Amino's, Balsamic, and Pomegranate juice. Bring the mixture back to a boil. 3. After the mixture is boiling once again add in the ginger, cherries, blueberries, and salt and pepper to your liking. Bring the mixture to a boil and then reduce to a simmer (see a pattern.) 4. Let the mixture cook until the blueberries are soft. Remove the sauce from the heat and blend either in a blender or with an immersion hand blender as pictured. 5. Bring the mixture to a finial boil and reduce to a simmer until the peppers come out of the oven!
Tip - This sauce is amazing on chicken, throw the leftovers over chicken thighs and bake for an amazing dinner! After the peppers are done brush the top with the BBQ sauce and ENJOY! These did NOT last long in my house at all!
Comments