This recipe was posted on our instagram here, but we wanted to make sure you all can see it on the site as well!
- 4 Fieldroast Bratwurst Sausages⠀
- 1/4 cup olive oil⠀
- 3 bell peppers, your color of choice, sliced⠀
- 1/2 red onion, sliced⠀
- 1/2 cup tomato sauce⠀
- 1 tablespoon tomato paste⠀
- 1/2 teaspoon red pepper flakes⠀
- 1/2 teaspoon oregano⠀
- 1/2 teaspoon black pepper⠀
- ¼ cup fresh basil, chopped⠀
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On a pan, heat the olive oil over medium heat, and add the sausages. Cook for 1-2 minutes on each side until the sausages get browned.⠀
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Remove the sausages from the pan, and add the sliced peppers and onions. Saute for 5-6 minutes with the oil, and then add the tomato sauce and paste.⠀
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Cook for another 3-4 minutes, then add the sausages back in along with the spices. Cook together for 4-5 minutes, turn off the heat, and mix in your fresh basil. Enjoy with mashed yuca!⠀
- 2 1/2 pounds of yuca root, chopped into 3” chunks and peeled
- 1/4 cup butter
- Salt, to taste
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Bring a large pot of salted water to a boil, and add the yuca chunks. Boil over high heat until the yuca is very tender, for about 30 minutes, with the lid on.
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Check occasionally to make sure the water hasn't dried out. If it has, add enough water to cover the yuca and continue boiling
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At the end of cooking, the yuca should be super soft, and you should be able to easily put a fork through the chunks
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Once done, add the yuca chunks to a bowl (don't throw away the water yet!) Remove the fibrous stem from the center of the roots.
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Add 1/4 cup of the starchy water you cooked the yuca in, along with the butter to the same bowl, and get to mashing! You can use a pestle, potato masher, or whatever tool you like for mashing. If you want the yuca mash creamier, add more water. It'll take a few minutes, and a good arm workout!
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Mash in salt, to taste and enjoy as a side with sautéed red onions!
We sautéd our red onions with olive oil and red wine vinegar
