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Combine the pork sausage with the sea salt, black pepper, hot smoked paprika, chopped garlic and onion powder.
Heat a saute pan over medium-high flame. When hot add 1 tablespoon olive oil. Add the pork sausage mix and brown for 7-10 minutes.
Add the bell peppers and chopped onions to pan and brown for 5-8 minutes.
Add the cider vinegar and 1/4 cup water. Saute until paste begins to form in bottom of pan.
Plain pork sausage or just ground high-fat pork both work for this recipe.
Serve with fried chicken, grilled lamb, broiled salmon or make a hash with eggs and potatoes.
Wine suggestions: serve with a big, bold Spanish red (Ribera del Duero or Priorat) or a warm-weather, ripe Syrah (California or Australian Shiraz).
This recipe was provided by John Cirpinski from Chicago.