A rapid farm favorite. Our savory heritage pork sausage gets pan-seared with crisp garden peppers and onions before simmering in rich tomatoes for a rustic, one-pan Texas feast. Pure, bold, and straight from the farm.
Pantry List
- 1 lb Jam N The Ham sausage rounds
- 1 tbsp pork fat or olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 14.5 oz diced tomatoes
- 1 tsp Italian seasoning blend
- 1/4 tsp red pepper flakes
- Salt to taste
- Black pepper to taste
- Fresh basil for garnish
- Fresh parsley for garnish
How To Cook
01. Brown Pork
Get a cast iron pan hot on medium-high. Sear the sliced rounds until a dark golden crust forms on each side. Transfer meat out but leave that delicious liquid gold fat in the pan for sautéing the veg.
02. Soften Produce
Throw the peppers and onions into the drippings. Cook for 6–8 minutes until tender and sweet with charred edges. Add minced garlic for just a moment, then add tomatoes and spices to build up your aromatic sauce.
03. Slow Meld
Slide the sausage back home into the pan, swirling to incorporate with the tomato base. Reduce flame and let it bubble for 10 minutes, letting our pasture-raised pork flavor infuse every bite of the garden veg.
04. Enjoy Fresh
Scatter a generous pinch of green herbs over the top. Dish it up alongside buttery grits, fluffy white rice, or use a crusty loaf of bread to catch every bit of the juice. Real ranch food ready in no time at all.