Thursday, November 19, 2009

Sausage and Peppers



Since living in New York we have picked up a few new recipes that are popular to this region. When we first moved in and were invited to a BBQ, my husband and I both thought that meant burgers and hot dogs. After going to a few BBQ’s we realized it was all about sausage and peppers which we have since grown to love. This Italian inspired meal can be both sweet, spicy, or a combination of  both, depending on the type of sausages used. A lot of times this dish is made straight from the grill, but since the weather is getting colder I thought I would share my version made straight from the stove top.


Sausage and Peppers

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5 or 6 whole Italian sausages (Hot, Sweet, or a combination of both)

2 cloves garlic, minced

1 large onion, sliced into rings and halved

1 green bell pepper, cut into strips

1 red bell pepper, cut into strips

1 tablespoon house seasoning

Olive oil

Italian bread

Bring a pot of water to a boil. Place sausages into boiling water for about 10 minutes. Drain and set aside.

Pour in olive oil to coat skillet pan. Place peppers and onions and garlic over medium high heat in a skillet. Season vegetables with the house seasoning. Sauté the vegetables just until they begin to soften. Transfer contents of skillet to a large bowl and set aside.

Slice sausages into 1/2 inch pieces. Add olive oil to pan in order to coat, if needed, and fry the sausages until they are lightly browned along the edges. Stir in the cooked vegetables and continue to cook on medium high for about 10 minutes, stirring occasionally.

Assemble as a sandwich using Italian bread or other hoagie style bread.

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