A Year-Round Guide to Franklin and Nantahala

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

Madison County Championship Rodeo

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

Rosemary and Goat Cheese Strata

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

Big Ol’ Mess

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

This story was published on Oct 28, 2011

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.