Shishito Peppers + Sausage with a Creamy Sriracha Sauce
Highly addictive shishito peppers are cooked in a hot pan with sausage and served with a creamy sriracha mayo sauce. This quick and delicious dish is versatile and great for any occasion.
By Exeter Produce
Jul 17, 2025Prep Time
15Cook Time
20Servings
4Nutritional Info
S
ince some don’t love super spicy foods, I like to balance anything spicy with something a little sweet, and that’s why I paired them up with sweet pork sausage and a creamy, slightly spicy sauce. All the flavors and textures go great on a bed of rice.
After trying them, I can definitely say that they are highly addictive, and I will be picking more up next time I head to the store. I can also promise that you will be craving more after trying them. Continue on, because sausage and peppers is a classic!
Ingredients
1 lb Hawaiian pork sausage or bratwurst
6 oz shishito peppers
4 tsp canola oil (or similar cooking oil), divided
Kosher salt
2 tsp sriracha hot sauce
1/4 cup mayonnaise
2 cups cooked rice
Method
Cut the sausage into 1/2″ rounds.
Heat a 12" cast-iron skillet over high heat until it is smoking.
In a medium bowl, combine the shishito peppers with 2 teaspoons of the canola oil until they are well coated.
Cook the shishito peppers in the cast-iron skillet for 3 to 5 minutes, stirring frequently until they blister in places.
Place the peppers back in the bowl and season well with kosher salt.
Reduce the heat to medium-high and add 2 more teaspoons of oil to the skillet, then add the sausage rounds.
Cook the sausage for a few minutes on each side until cooked through.
Add the peppers back to the skillet to warm through.
To make the sauce; combine the sriracha with the mayonnaise in a small bowl. Add more sriracha if you prefer it spicier.
Serve the peppers and sausage over rice and drizzle the sauce on top.
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Located in Southwestern Ontario, Exeter Produce is a grower and packer with over six decades of food handling experience.
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