Big Rock's Sauteed Chorizo and Peppers

(myFOXDetroit.com) - Get this recipe courtesy of the Big Rock Chophouse in Birmingham where they're featuring new Happy Hour specials. Call them at 248.647.7774.

Sautéed Chorizo and Peppers:
8 ounces sliced Chorizo
1/2 of Red Pepper
1/2 of Yellow Pepper
1/2 of Vidalia Onion
2 teaspoon Butter
2 ounce Garlic
1 cup Beer

In the butter, sauté onions and peppers for approximately 1 1/2 minutes. Add garlic and continue cooking for one minute. Add Chorizo and sauté for one minute. Deglaze with beer. Serve over mashed potatoes, pasta or rice.

Yield: 2 Servings