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Sausage & Peppers w/ Creamy Yuca Mash

This recipe was posted on our instagram here, but we wanted to make sure you all can see it on the site as well!

Sausage and Peppers
  • 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⠀
  1. 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.⠀

  2. 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.⠀

  3. 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!⠀

Creamy Yuca Mash
Servings: 4
  • 2 1/2 pounds of yuca root, chopped into 3” chunks and peeled
  • 1/4 cup butter
  • Salt, to taste
  1. 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.

  2. Check occasionally to make sure the water hasn't dried out. If it has, add enough water to cover the yuca and continue boiling

  3. At the end of cooking, the yuca should be super soft, and you should be able to easily put a fork through the chunks
  4. 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.

  5. 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!

  6. Mash in salt, to taste and enjoy as a side with sautéed red onions!

Recipe Notes

We sautéd our red onions with olive oil and red wine vinegar

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