Summer Corn and Jimmy Nardello Succotash with Kitchen Sink Sausage

Corn, Jimmy Nardello Pepper, and Sausage Succotash

Browning the sausage first builds a savory foundation for the vegetables. Cooking the peppers before adding the corn lets them soften while the kernels stay juicy and crisp.

Ingredients

• 12 oz Brooklyn Cured Kitchen Sink sausage, assumed fully cooked, cut into 1/4-inch-thick coins
• 4 cups fresh corn kernels, cut from approximately 5–6 ears
• 12 oz Jimmy Nardello peppers, stems and seeds removed, cut into 1-inch pieces
• 1 large shallot, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 1/2 tbsp ghee, divided
• 1/2 tsp Espelette pepper, plus more to taste
• 2 tsp sherry vinegar
• 2 tbsp water, as needed to loosen the pan juices
• 1/4 cup loosely packed basil leaves, torn, optional
• to taste kosher salt

Instructions

1. Pat the sausage coins dry. Heat a wide, heavy skillet over medium-high heat and add 1/2 tablespoon ghee. Brown the sausage in a single layer, working in batches if needed, for 2–3 minutes per side, until the edges are crisp and the centers are hot. Transfer to a plate.
2. Reduce the heat to medium. Leave approximately 1 tablespoon fat in the skillet, spooning off any excess. Add the peppers and cook for 5–7 minutes, stirring occasionally, until blistered in spots and beginning to soften.
3. Add the shallot and cook for 2 minutes, until translucent. Stir in the garlic and cook for 30 seconds, without letting it burn. Transfer the vegetables to the sausage plate.
4. Raise the heat to medium-high and add the remaining 1 tablespoon ghee. Add the corn, spreading it across the skillet. Leave undisturbed for 2 minutes, then toss and cook for another 2–3 minutes, until bright, juicy, and lightly browned in places. Use two batches if the skillet is crowded.
5. Return the sausage and pepper mixture to the skillet. Sprinkle in the Espelette and toss for 1–2 minutes, until everything is hot.
6. Turn off the heat and add the sherry vinegar. If the pan is dry, add water a tablespoon at a time and scrape up the browned bits; the mixture should be glossy rather than soupy. Taste before adding salt, then fold in half the optional basil and reserve the rest for serving.

Notes

• Check the sausage package before cooking. If it is raw rather than fully cooked, cook the links whole to 160°F for pork or beef, or 165°F for poultry, then slice and briefly brown.
• For fresh Jimmy Nardello peppers, use ripe red peppers or a mixture of red and immature green peppers. Keep the pieces substantial so they do not disappear into the corn.
• Add extra Espelette at the end for more warmth without overwhelming the sweet corn.

Overall Timing / Workflow

Preparing everything before heating the skillet makes the cooking quick and keeps the corn from overcooking while other ingredients are being cut.

Instructions

1. 0:00 — Shuck and cut the corn, trim the peppers, slice the aromatics, and cut the fully cooked sausage into coins.
2. 0:15 — Brown the sausage, then cook the peppers and aromatics in the same skillet.
3. 0:28 — Sauté the corn, return the sausage and vegetables, and finish with Espelette and vinegar.
4. 0:35 — Taste for salt and acidity, add the optional basil, and serve immediately.

Plating

A shallow serving dish displays the browned sausage and colorful vegetables without trapping enough steam to soften their edges.

Instructions

1. Spoon the succotash into four warm shallow bowls, distributing the sausage coins evenly.
2. Keep a few browned sausage faces and pepper pieces visible on top. Spoon over any glossy pan juices and finish with the reserved optional basil and a light pinch of Espelette.

Leftover Path

Gentle reheating preserves the corn's texture, while a fresh acidic finish wakes up the sausage-rich mixture.

Instructions

1. Refrigerate leftovers in a shallow airtight container within 2 hours and use within 3–4 days.
2. Reheat in a skillet over medium heat with a small splash of water, stirring occasionally, until the sausage and vegetables reach 165°F.
3. Refresh with a few drops of vinegar and fresh basil if available. Serve as is, or use as a filling for an omelet.