Time 30m Yield 4 servings. Number Of Ingredients 6 Steps:
In a large nonstick skillet, saute onion and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in sausages; heat through.
Time 1h5m Yield 4 Number Of Ingredients 14 Steps:
Arrange 2 racks in middle and upper thirds of oven and preheat to 425 degrees F (220 degrees C). Line two 10x15-inch baking pans with foil. Toss bell peppers, onion, and tomatoes together in a large bowl with 1 tablespoon oil, balsamic vinegar, Italian seasoning, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Transfer to one of the prepared pans. Roast in the preheated oven for 30 minutes. Meanwhile, drizzle bread slices with remaining olive oil and sprinkle with remaining salt and black pepper. Arrange on the other prepared pan. Remove the vegetables from the oven; push to one side of the pan. Add sausage to the exposed portion of the pan. Roast until vegetables are tender and sausage is heated through, 10 to 15 minutes more, adding the pan with bread in the last 5 minutes of roasting time. Sprinkle vegetables and sausage with oregano and serve with bread.
Time 1h30m Yield 6 Number Of Ingredients 11 Steps:
Preheat oven to 450 degrees F (230 degrees C). Heat olive oil in a skillet over medium heat. Cook sausage links until browned and oil begins to render, about 3 minutes per side. While sausages are cooking, pierce them lightly here and there with the tip of a sharp knife so some fats and juices are released. Remove from heat and let cool slightly. When sausages are cool enough to handle, cut them into serving pieces, about 2-inch slices. Transfer back to pan along with any accumulated juices from the cutting board. Cut two slashes down to the bone on the skin side of each chicken thigh. Depending on the size of the peppers, halve or quarter them and place in a large mixing bowl. Add the sliced red and yellow onions and potato chunks. Add chicken thighs and sausage pieces with pan juices. Season with kosher salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil. Mix with your hands until all ingredients are coated in oil, 3 or 4 minutes. Transfer to large, heavy-duty roasting pan. Evenly space the chicken thighs skin side up. Position potatoes near the top. Place in preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sprinkle with chopped fresh Italian parsley, if desired.
Time 25m Yield 4 subs Number Of Ingredients 13 Steps:
Prick sausages with a fork. Place chicken sausages in a large skillet and add 1 inch of water. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Bring water to a boil, then reduce heat a little. Allow all the liquid to cook away, then brown and crisp the casings, 5 to 6 minutes. Deglaze the pan with stock or wine and cook it off, 1 minute. Remove sausages to a platter. While sausage cooks, slice the peppers and onions and prepare the garlic. Once the chicken sausage comes out of the pan, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add veggies and garlic, season with salt and pepper and cook 10 minutes. Place the giardiniera, parsley, basil and lemon zest in the food processor and grind into a relish. Slice sausages on an angle. Fill each roll with a little relish, then peppers and onions then the sliced sausages.
Time 1h15m Yield 4-6 serving(s) Number Of Ingredients 13 Steps:
Take a large nonstick skillet and heat the oil using medium high heat. Add your chopped onion, lower the heat to medium/medium low, stir and cook until the onion begins to brown (this may take a while). Once the onions are browning add the sliced bell peppers, stir and cook until the bell peppers soften, about five to ten minutes. Add your sliced sausage and cook until the sausage begins to brown. When the sausage has browned a bit, add your garlic, stir and cook for just a minute or so, when you can smell the garlic cooking you are ready for the next step (be careful not to brown the garlic as it will become bitter). Add the spinach, oregano, cumin, Cajun seasonings, paprika, salt and pepper, stir your seasonings into the mixture (NOTE: depending on your Cajun Seasoning you may want to adjust the quantity, more if your seasoning is fairly mild, less if your seasoning is strong, I use Olde Westport Cajun which is a medium intensity, the seasoning mix can be purchased online). Cook for one minute, add the can of tomato sauce and stir well, when mixture begins to bubble lower heat and cook for 30 to 45 minutes, stirring every so often. Serve over rice or noodles. (I serve over Risotto). Enjoy : ).
Time 45m Yield about 12 links Number Of Ingredients 9 Steps:
Saute peppers in butter until soft. Drain on paper towels. Chill processor bowl and metal blade in refrigerator. Remove all gristle, fat and cartilage from chilled chicken and cut the meat into large chunks. Place in processor bowl with parsley and chop chicken into coarse pieces. Then process until smooth. You may need to do this in several batches. With motor running slowly add egg whites and then cream. Place chicken in bowl and stir in peppers. Using sausage stuffer, stuff into casings, tie off at 2- to 3-inch intervals. Poach in salted water for 15 minutes.
More about “chicken sausage and peppers recipes”
Time 25m Yield 4-6 serving(s) Number Of Ingredients 14 Steps:
Heat large skillet and add olive oil. Add sausage and brown on all sides. Remove sausage to cutting board. Add onion to pan and cook about 3 minutes. Add garlic and cook another 2 minutes. Then add peppers, Italian seasoning and salt and pepper. Cook until crisp tender. While pepper mixture is cooking. Cut sausage into bite sized pieces. Then add back to skillet when peppers are just about done. Add tomatoes and wine and let come to boil. Turn down to simmer for 5 minutes, uncovered. Stir in cooked and drained pasta. Sprinkle with cheese and serve.
