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MassachusettsSausages, Peppers, and Onions
The secret to success here is the perfection of each ingredient. The sausages are the star, so they have to be great - cooked through and with crispy skins, the melted fat saved for the important work ahead. The onions and peppers work best cooked separately or serially. Red and green peppers are a great combination but you can do fine with all green peppers or with whatever your garden/CSA share gives you. A proper New England bun is great, but this works well on pasta too.
Boston Brown Bread This is the traditional beantown accompaniment to fishcakes or baked beans. It is a sweeter descendant of the colonial "thirded bread", made of equal parts rye flour, whole wheat flour, and "indian" or cornmeal in the days when wheat was scarce in New England. This makes a fine breakfast for today's tastes, similar to a bran muffin. It is great toasted or sliced and warmed in hot butter in a skillet. For a lighter flavored, molasses-free version, see Boston Blonde Bread.
Boston Baked Beans
This recipe is very straightforward; it includes no ketchup or tomato of any kind, indeed no seasonings other than salt-pork, salt, sugar, molasses, and an optional bit of dry mustard. I find this recipe a bit uninspired and a bit salty, but Richmond likes it.
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This is a classic outside of Fenway Park on game day and at countless other public and family events across the Bay State and New England. It's easy, cheap, and a great crowd-pleaser.
This is the Beantown classic recipe from Fannie Farmer, used in restaurants and homes across the Bay State and in many parts of New England.
