Sausage-and-Pickled-Pepper Butter

• One 4-ounce hot Italian sausage, casing removed
• 1/4 cup chopped sweet Peppadew peppers
• 1 stick unsalted butter, softened
• 1/4 cup freshly grated Pecorino Romano cheese

1. In a small, nonstick skillet, cook the sausage over moderately high heat, breaking it into small lumps, until crusty and browned, about 10 minutes.
2. Scrape the sausage into a medium bowl and stir in the Peppadews.
3. Let cool, then fold in the butter and cheese until melted.

peppers, unsalted butter, freshly grated pecorino romano cheese

Taken from www.foodandwine.com/recipes/sausage-and-pickled-pepper-butter (may not work)