We purchased half a pig this year from Four Hands Farm in Fredonia and loved finding new ways to use such beautiful ingredients. The hot Italian sausage, prepared by Coffaro’s Custom Butchering from Sugar Grove, PA, mixed with a combination of last summer’s pickled peppers and the crunch of fresh celery and carrots feels perfectly natural to Western New York this time of year.
Ingredients
- 1 pound Italian sausage
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 cloves minced garlic
- 2 whole jalapeño peppers or 1½ cups pickled peppers with liquid drained
- 1½ tablespoons chili powder
- 1½ tablespoons cumin
- 1 teaspoon cayenne pepper
- 10 ounces fire roasted tomatoes
- 12 ounces cream cheese
- 4 ounces sour cream
- 2½ cups grated white cheddar
Preparation
Heat olive oil in skillet. Break apart sausage and brown in oil.
Add diced onion, garlic, and your choice of hot peppers. Sauté and stir for about 10 minutes, or until everything is softened. Strain excess grease.
In a stand mixer or large bowl, combine softened cream cheese, sour cream, and one cup of grated cheddar.
To skillet, add chili powder, cayenne and cumin. Stir to combine and add the entire can of tomatoes with liquid. Deglaze and simmer until liquid is nearly gone.
Combine with mixed cheeses and place in a baking dish. Top with remaining cheddar and bake at 375° for 15—20 minutes until cheese browns and edges are bubbling. Let rest and serve with carrots, celery, chips or toasted sourdough bread.
