OHELO'S FOUR PEPPER JELLY ON SAUSAGE

OK, I'm on the Ohelo's Four Pepper Jelly train. What was left in my 12 oz. jar, I cooked it with some Chinese Sausage which is sweet, with some saltiness. 

The jelly is perfect for anything with a pork protein base. (Lepchong), Chinese Sausage can be purchased at most supermarkets in the Asian chiller. It usually is very inexpensive, it is rather juicy (oily) on the tongue, and on your fingers. Locals in Hawaii use this type of sausage to stuff fish with, by cutting the fish in half down the center,  sometimes removing the spine itself, and filling it with mayonnaise, soy sauce, green onions, garlic, mushrooms, and then tying it up, then wrapping it with foil, and then either baking it, or steaming it over a charcoal grill. The end product will be a succulent, and juicy fish, with rich lepchong, and other tasty ingredients.

However, all I did was pan fry the Chinese sausage, sliced diagonally that is, with a touch of vegetable oil in a steel pan over medium high heat, browned it well, then I added about 3 full tablespoons of Ohelo's Four Pepper Jelly to the pan, but just enough time so that the jelly covered all the sausage pieces. The sugars will caramelize so you need to watch that. What was the final verdict as I was cook and judge? It was Ono (delicious)!

This is one brand, however there are many

different brands that are very good.

Again, Ohelo's Jelly can be found at all FOODLAND SUPERMARKETS HAWAII

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