Time 40m Yield 6 Number Of Ingredients 10 Steps:
Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice. Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender. Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.
Time 45m Yield 12 servings. Number Of Ingredients 11 Steps:
In a Dutch oven, cook the sausage over medium heat until no longer pink; drain. Add the remaining ingredients. , Cover and cook for 30 minutes or until vegetables are tender, stirring, occasionally. Serve with a slotted spoon.
Time 32m Yield 8 serving(s) Number Of Ingredients 11 Steps:
Heat the oil in a large pan, over medium heat. Add the sausages and cook, turning frequently. You want them browned all over and this takes about 10 minutes. Add the onions and stir up the browned bits on the bottom of the pan. Then after another 2 minutes, add the peppers, garlic, salt, pepper, and dried oregano. After lowering the heat cook for another 5-10 minutes until the vegetables are tender and the sausages are cooked through.
Time 6m Yield 7 sausages, 4 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350°F. Take a 13x9-inch baking dish coat with olive oil just a enough so sausage doesn’t stick. Poke holes in all sides of the sausage and place in dish, bake for 1 hour until nice and brown, turning once. Peel potatoes and cut into chunks not to big, and place in a pot of water. when it comes to a boil, boil for 20 minutes or so until potatoes are soft but still firm. Cut thin slices of red and green peppers, onion and minced garlic. Set aside in bowl. When sausage is finished take out pan and pour in peppers, onions, garlic and potatoes. Drizzle with olive oil until well coated and mix softly. Season with salt and cracked back pepper, thyme and garlic powder; mix softly. If you find that it is a little dry, add more olive oil (just don’t saturate it). Place dish uncovered back in oven until peppers, onions and potato are brown, about 35 minutes. Stir occasionally. Serve with garlic bread or Italian bread! Enjoy!
Time 45m Yield 4 Number Of Ingredients 9 Steps:
Heat the oil in a skillet over medium heat. Add the sausages; cook until browned on all sides, following cooking instructions indicated on the packaging. Remove sausages from the pan. Drain grease, leaving about a tablespoon for the vegetables. Cook peppers and onions in skillet over medium heat until they begin to soften. Add garlic, salt, and pepper and cook one more minute. Stir in Classico Tomato & Basil Sauce. Increase heat until sauce begins to boil; reduce heat and simmer over low heat. Cut the sausages into 1-inch pieces; add to the pan and stir to combine. Cook until the sauce has thickened and the peppers and onions are soft, about 10 minutes. Serve in bowls or on rolls as sandwiches.
Time 55m Yield 4 to 6 servings Number Of Ingredients 14 Steps:
Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain. Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes. Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer. Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes. Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.
Time 55m Yield 4 servings Number Of Ingredients 8 Steps:
Add the sausages to a skillet, add water to a depth of 1/8 inch of water to bottom of skillet and cook, covered for 10 minutes. Discard all but 1/3 of the liquid, then cook the sausages, uncovered for another 10 to 15 minutes or until they are cooked through and brown and golden on all sides. (During this time make your side dish instant polenta or rice) When the sausages are done, remove them to a cutting board and keep warm. Add the olive oil to the same saute pan. When hot add the pepper strips and saute for 8 minutes or until tender. Add the garlic and saute another half a minute or until cooked but not brown. Add the vinegar and evaporate for a few seconds. Remove the skillet from the heat and stir in half of the chopped parsley; season well to taste with salt and pepper. Cut the sausages on the bias and pile them up in the center of a generous mound of soft polenta or rice; wreath the sausages with the peppers and garnish with remaining chopped parsley.
Time 1h5m Yield 2 servings. Number Of Ingredients 11 Steps:
Cut sausage into 3/4-in. pieces. In a skillet, cook sausage and onion over medium heat until sausage is browned; drain. Stir in the peppers, spaghetti sauce, sugar, garlic powder, onion powder, oregano and parsley. , Place in a greased 1-qt. baking dish. Bake, uncovered, at 350° for 50-60 minutes or until sausage and peppers are tender, stirring every 20 minutes. Serve on rolls.
