Sausage with Sweet & Hot Peppers, Carmelized Onions, & Balsamic Ketchup

So those of you who've been reading for a while or who know me personally might be shocked to see Ketchup in one of my recipes. No doubt, my disdain for ketchup is no secret. But since my little ones like dunking and there was a little bit of spice in the sausage here, I thought this might be a good addition to encourage them to eat.

From gastronomic guesswork

There are only a few notes on preparation worth mentioning. First, to emphasize the contrast between the sweet orange peppers and the hot anaheim peppers (very hot for anaheim, but maybe only slightly hotter than the sausage), these were separately sauteed. The sausage was hot italian sausage (medium heat really). The ketchup was just Muir Glen Fire roasted tomatoes reduced with cheap balsamic vinegar, then pureed with a little honey for 5 minutes (lots of agitation of that fruit pectin) to make sure we got the thixotropic consistency (more here, who knew you needed directions to pour ketchup). Throw in a few hashbrowns and you have some serious comfort food.