The beer. That’s how.
2 hot turkey sausage
1 Spanish onion, sliced
2 zucchini, sliced
2 yellow squash, sliced
1 habanero pepper, seeds removed, minced
3 gloves garlic, minced
1 bottle of beer (I prefer Stella, but you should choose what you enjoy. The flavor will come through in the sauce, and you’ll likely be stuck with the other five in your fridge!)
1 (28 oz.) can crushed tomatoes
½ lime, juiced
1 tsp. tumeric
1 T. olive oil
Salt and pepper, to taste
In a large sauté pan, heat the olive oil over medium heat. Add the minced garlic and habanero pepper and cook for 1 minute. Then, veggie time. Stir in the onion, zucchini, squash, and a generous splash of beer. Steam covered for 5 minutes. Mix in crushed tomatoes, turmeric, lime juice, salt and pepper, and – you guessed it – another splash of beer, and simmer, half covered to prevent splashback.
Meanwhile, heat another smaller pan over medium-high heat and toss in the sausage. Use a few splashes of beer to create steam, but not too much to prevent a good sear on the casings. Cook for 5-6 minutes, and remove from heat. The sausage should be browned on the outside, but not entirely done.
On a cutting board, slice the sausage into inch-or-smaller pieces. Add the pieces into the sauce, and keep that puppy simmering for 15-20 minutes until the flavors come together and the sausage is fully cooked. You can always add more beer. That’s up to you.
If you live life on the milder side, use all sweet turkey sausage and skip the habanero. Also, serving this stew over some yellow rice works well. But if the beer already foils your diet agenda, the dish can certainly stand on its own.