Kat Davis is a health educator, recipe developer, and nutritional therapy student. When she’s not soaking up the sunshine, she’s cooking for her blog www.ideatthatfood.com
Heat the broiler. Lay your pepper on a baking sheet and broil it for about 10 minutes total, flipping it every 2-3 minutes to broil all sides of the pepper.
Put the pepper into a sealed container, such as a lidded tupperware or ziplock bag, and put it in the fridge for 10-30 minutes.
When your pepper is cool enough to touch, peel off the skin, discard the seeds, then mince the flesh as finely as you can.
In a medium bowl, add all of the ingredients except the lard/ghee. Use your hands to gently kneed all of the ingredients together until they’re well combined.
Heat a large skillet over medium to medium-high heat. Add the lard/ghee to the pan.
Form your sausage into 6 large, flat patties.
Once the pan has been heated and the fat has melted, add your sausage to the pan.
Cook the sausage 4-5 minutes total, flipping halfway through. Depending on the size of your pan, you will probably have to do this in batches.
Remove the sausage from the pan and place it on a paper towel to absorb some of the fat, then serve!