1 pound smoked sausage, cut into chunks
3 jalapeño peppers, sliced
1 green bell pepper, cut into bite-size chunks
1 sweet onion, cut into bite-size chunks
¼ cup Tabasco sauce
1 (10-ounce) jar sweet and sour sauce
1 foil bag or 2 pieces of tinfoil
Place sausage, peppers, and onion in foil bag. In a small bowl, mix Tabasco sauce and sweet and sour sauce. Pour over sausage, peppers, and onions. Seal foil bag tightly, and place on grill. Cook for about 45 minutes, turning every 15 minutes. Split open, and serve immediately.
For a copy of Wildcat Country Cooking, call Hobbton High School at (910) 594-0242.
print it
On a remote island, a family of storytellers preserves local lore and neighborly traditions, beginning with one iconic thoroughfare.
From the expanses of needlerush at Cedar Island to the lush spartina feathering the shores of Bodie and Roanoke islands, our salt marshes are the threshold to a watery world — the heartbeat of our coastal ecosystem.
From remote beaches to sunsets that dazzle before they sink into the sound, here’s where to splash, dine, and cast a line in this Outer Banks town.
Amid planning seafood spreads for friends and family, our recipe developer finds isolation and inspiration Down East.
