 Meat boy is back and if you guys do have any meat-based recipes, be sure to let me know down in the comments below. Although we've done so many recipes on this channel, be sure to search, check it out. I'm sure there is something you'll love to try. Wearing a hat today because I definitely need a haircut and not looking too sharp. However, it is Wi-Fi shielding attire so we are protected from radiation and we are making Italian sausage and peppers very, very classic. And as with all these recipes I've been doing over the past two years or so, I'm changing the ingredients based on my understanding of foods through all of my nutritional research. So it's not gonna be 100% classic Italian sausage and peppers, but it's minimally inflammatory. You should feel really good eating it and more importantly, it can be incorporated into part of a healthy diet every single day due to the ingredient quality. So let me show you guys what those ingredients are. So the star of the show is the Italian sausage we have in the pork share on Franky's Syriange Meat with my custom spice blend, all organic, nothing else like it on the market to be honest. You're not gonna get corn and soy-free pork, especially with this level of culinary expertise. And then in the sausage and peppers you classically have onions and peppers. I think the pepper and chini are probably the least inflammatory. When you have something like a red pepper or a green pepper, generally the darker color of the vegetable is the higher anti-nutrient content. So this is probably the lesser of the evils. Usually they'll use like Italian seasoning in it, but since this is like Italian seasoned sausage, I don't see the point in doing that. Maybe we'll just throw some of the Franky steak seasoning on the vegetables as we're cooking them. Little bit of garlic as well. We will be deglazing the vegetables with some white wine as well as some of the collagen beef broth that we have on Franky's Syriange Meat. So relatively simple recipe, not too many ingredients, and we're gonna serve it on some bread, although people serve this with all different types of starches and carbohydrates. So I got my pan on the heat. This is probably enough sausage for two meals, so we're definitely have some leftovers. And that is a few different ways we can do this. We could just cook them whole like this, throw them on the sandwich with the veg afterwards. You could squeeze them out of the casing, which is what I prefer to do, because it's gonna have like a more homogenous texture when we put it on the sandwich, basically like ground beef. And then I guess classically you would just slice these up into chunks and put them on the sandwich, but I really don't like that. I prefer to have it out of the casing and something that you can have an even amount of sausage in every single bite. So medium-high heat, sausage chopped up in the pan. So for the vegetable prep, we just wanna chop our onions, chop our garlic, and drain the pepper and Chini. I think these are small enough that they don't have to be cut. So we got about half a jar of pepper and Chini, and I don't wanna rinse these because they use a little bit of citric acid as a preservative on the peppers. Now I don't chop a crazy amount of vegetables, so I'm not that good at it. I just like to just cut the onion in half, and then if you go like as thin as possible down the onion, you have some pretty small strands, so you don't have to try to do this like crazy dice or bournois. So we got some nice browning on the sausage. We don't really wanna overcook it or cook it too much, so we're gonna take this off the heat. So the sausage is gonna come out of the pan onto a plate to cool off. So see we have all that kind of caramelized flavor from the sausage in here, maybe a little dark over here. We're gonna put in our onions and peppers, and then I'm gonna take maybe two big spoonfuls of the collagen broth. What this is gonna do is deglaze the bottom of the pan. It's gonna bring up all those bits, as well as give a nice rich flavor to the peppers and onions without being too overpowering. And this is really how you build a lot of flavor in vegetables or sauces. You deglaze with stock and then you deglaze with wine as well while adding aromatics, garlic, onion, seasonings. We'll put a little bit of oil in here. And you could brown the vegetables before or after deglazing. If there's a lot of really dark flavor in the pan already, deglaze first, let the vegetables absorb that. Then after the collagen broth is evaporated, you can brown the vegetables a little bit if you wanna do that. If you guys are wondering, this is a Japanese vegetable cleaver. Any kitchen equipment you guys see me cook with or use is gonna be on my Amazon shop, Amazon.com slash Frank Tofano. I like to get the most affordable stuff. That's also high quality and high performance. So as this beef broth evaporates, as this dries up, all of that concentrated beef flavor is being absorbed into the vegetables. So as you guys can see, the broth is kind of almost evaporated. We're gonna put our garlic in the pan. I wanna give the garlic like a good 30, 40 seconds on the high heat, just to caramelize really quickly. And here we'll also add a pinch of our steak seasoning from Frankie Strange Meat. This is just garlic, onion, reinforcing the flavors, a little bit of mushroom for the umami, and a little bit of white pepper. So it's really a versatile all-around seasoning. I really like it on potatoes and vegetables actually, more than I do steak. So everything's kind of mixed together. All the beef broth is evaporated. We're getting the fond in the bottom of the pan again. So I have an organic white wine here. We're just gonna add a quarter cup to deglaze with. So this is basically the finished product. I will add a pinch of salt. I don't like getting too much. I think the pepper and Chinese have a decent amount of flavor and the sausage has some salt in it. We just wanna cook all of this wine off and just like the beef broth. The wine lends its own flavor, its acidity, adds a lot of complexity to the vegetables. And you wanna stop right before it looks like things are evaporated because if you completely evaporate all the liquid, it'll be good, but if you wanna have leftovers, it's gonna be really dry the next day because the vegetables will absorb some more moisture after they're done cooking. Okay, so this looks really, really nice. Everything's lightly caramelized. We're gonna put the sausage back in and just mix everything together. Now any dish for the most part, you could put a little squeeze of lemon juice in there to add some acidity and you won't really taste or notice the lemon flavor. You just wanna be really careful, maybe like half of a squeeze of half of a wedge because if you add a little too much lemon and you have a lot of lemon flavor in a dish like this, it doesn't really match in my opinion, but little squeeze of lemon juice, you could pretty much put in anything. You know, if you don't have organic lemons on hand, little bit of red wine vinegar, apple cider vinegar, that's fine too. All right, guys, moment of truth. We have some kind of like Italian style bread with our sausages and peppers on top. Guys, I have like no spice tolerance. Oh, there's a little spicy for me. It's delicious, but we put a little Calabrian chili in the sausage. I don't think the pepper and cheese are spicy, but I can't do any spice at all. It's probably like a little spicy. I'm still gonna eat all of it, very delicious, but oh, I'm not really sure. I don't think the sausage is that spicy. I think the pepper and cheese are spicier than I thought, oh yeah, it's the pepper and cheese. Oh man, I gotta do this with just onions because I cannot do any spice at all. It's so good though. Holy shit, I need some water. All right, guys, very delicious, a little too spicy for me, although that's not gonna stop me from having this for dinner. But if you guys do wanna try the Italian sausage, you've got to stay seizing the salt as well as the collagen broth on Frankie's if you're an Asian meat.com. Outside of that, you guys can drop a like on the video, leave a comment down below, subscribe so that YouTube cannot subscribe you next week, and be sure to check that notification bell so they don't notify you of my videos. Holy shit. If you can't do spice, guys, do not make this. Oh my God, that's pretty bad. My tongue is burning. My tongue is burning. Oh my God.