Time 50m Yield 4 Number Of Ingredients 12 Steps:
Deglaze pan with wine (optional): Add the Marsala or red wine if you are using. Scrape the bottom of the pan with a metal spatula or wooden spoon to release all the browned and blackened bits. Let the wine cook down by half.
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 2h Yield 4 servings Number Of Ingredients 14 Steps:
Place the sausages in a high-sided skillet or Dutch oven and add 1-inch water and 1 tablespoon extra-virgin olive oil to the pan. Bring the mixture to a boil, then reduce the heat a bit and allow the water to boil away. The sausages will gently cook through in the water, and then the oil will crisp the casings up to a deep brown. Remove the sausages to a plate. Heat extra-virgin olive oil, a couple of turn of the pan, in the same skillet over medium-high heat, stir in fennel seed and chile pepper, then add in the peppers, onions, and garlic as you slice them, season with salt and pepper and cook 15 minutes to soften. Stir in the tomato paste 1 minute, then wine for 1 minute more. Add the chicken stock and canned tomatoes. Finish with parsley. Slice the sausages on an angle and add to the pot. Cover, cool completely, and store for a make-head meal. Reheat, covered, over moderate heat or in moderate oven. Crisp up chunks of bread in a warm oven just before serving for mopping up your plate!
Time 55m Yield 6 servings Number Of Ingredients 9 Steps:
In a large saute pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the sausage to the skillet and brown on all sides, 10 to 12 minutes. Transfer the sausage to a plate. Add the bell peppers, onions and remaining 1 tablespoon of olive oil to the saute pan used for the sausage and cook, stirring occasionally, until the vegetables are soft, about 10 minutes. Add the tomato paste and garlic. Let cook for 1 minute, and add the chicken stock. Cut the sausages on the diagonal into 2-inch pieces and add them to the saute pan. Cook until the sauce is slightly thickened, about 5 minutes. Season with salt and pepper. Fill the toasted rolls with the sausages, peppers and onions and serve warm.
Time 1h45m Yield 6 servings Number Of Ingredients 10 Steps:
Heat a large braiser or high-sided skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat the skillet. Once the oil is shimmering, add the sausages and brown on all sides until browned but not cooked through, 5 to 7 minutes. Remove them to a plate and let cool until cool enough to handle, then slice them into 1 1/2-inch pieces. Set aside. Turn the heat down to medium-low and add the remaining 2 tablespoons olive oil to the skillet. Add the peppers and onions and season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook the peppers and onions, stirring occasionally, until they begin to soften, about 5 minutes. Add the garlic and stir to incorporate. Continue cooking the vegetables over low heat until they’re very soft, beginning to caramelize and have some spots of browning, about 40 minutes. If the vegetables start to look like they’re getting too browned too quickly, add a splash of water to deglaze. Add the apple cider vinegar and the sausages to the skillet and stir to incorporate. Continue cooking until the sausages are cooked through, 10 to 15 minutes. Turn the heat off. Garnish with the basil and serve immediately.
Time 45m Yield 8 servings Number Of Ingredients 10 Steps:
Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 10 cups of onions.) Heat the olive oil in a large saute pan over medium heat. Add the onions and saute for 15 to 20 minutes. Add the peppers, garlic, vinegar, tomato puree, pepper flakes, salt and pepper and continue cooking an additional 10 minutes.
Time 1h Yield 6 Number Of Ingredients 12 Steps:
Heat olive oil in a large heavy skillet over medium high heat. Cook sausage until browned on all sides. Remove sausage from pan, and set aside. Pour in 1 bottle of beer to deglaze the pan, scraping up any blackened bits from the bottom. Place the red peppers, green peppers, onions and garlic in the pan. Stir in the remaining beer and the tomato paste. Season with oregano, cilantro, hot sauce, salt and pepper. Cover, and simmer until onions and peppers are tender. Slice the sausages into bite size pieces, and add to the peppers. Cover, and simmer until sausage is cooked through.
Time 50m Yield 3 Hoagies, 2-3 serving(s) Number Of Ingredients 8 Steps:
-Preheat oven to 375°F. -Line a small 8-inch square pan with foil. -Treat with cooking spray. -Poke a few holes in sausages with fork or sharp knife. -Layer sausages, peppers, onions, olive oil and seasonings in pan. -Cover with another sheet of foil. -Cut a couple of slits in top for steam to escape. -Bake for 35-45 min (ovens vary). -Serve sausages with peppers/onions on warm hoagie rolls!
Time 1h5m Yield 8 Number Of Ingredients 11 Steps:
Preheat oven to 400 degrees F (200 degrees C). Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish. Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil in the skillet. Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish. Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together. Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Remove casings from sausage. Cook and crumble till brown in a large pot along with fresh bell pepper, onion and garlic. Chop jarred red peppers smaller and add to sausage WITH their juice. Simmer on low. Prepare the linguini according to package instructions, drain. Add to sausage mixture and toss with parmesan cheese.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 13 Steps:
Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides. Remove from the pan and drain. Keeping the pan over medium heat, add 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 with pasta, or in Italian buns.
Time 40m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Heat oil in large skillet over medium heat. Add peppers, onion, garlic and vinegar and saute 10 minutes. Cover and cook until tender, about 5 minutes longer. Season to taste. Meanwhile, cook sausage in another large skillet over medium-high heat until brown and cooked through, turning occasionally, until skin is browned and lightly blistered, about 15 minutes. Transfer to platter; surround with pepper mixture. Serve with polenta.
Time 30m Yield 4 servings Number Of Ingredients 11 Steps:
Prick each sausage in several places with a skewer or the tip of paring knife to prevent bursting. Put sausages in one layer in a skillet. Add water to cover and bring to a simmer. Cook for 5 minutes, then cover, turn off heat and let steep. Place a wide skillet over high heat and add 2 tablespoons olive oil. When oil is hot, add sliced peppers and onions. Season generously with salt and pepper, and cook, stirring frequently, until softened and beginning to brown, about 10 minutes. Adjust heat as necessary if mixture seems to be cooking too quickly. Add garlic just at the end, stir to incorporate and cook 1 minute more. Stir in the vinegar. Transfer pepper mixture to a platter. Over medium heat, coat pan with 1 tablespoon olive oil, add sausages and cook 2 to 3 minutes per side, to brown. Top pepper mixture with cooked sausages. Sprinkle with crushed red pepper and oregano and garnish with basil leaves. If desired, in the same wide skillet, fry eggs sunny side up in a little olive oil to accompany. Season with salt and pepper.
Time 6h30m Yield 25 Number Of Ingredients 12 Steps:
Cut the sausages apart into individual links if necessary, place the sausage links into a large skillet over medium heat, and brown them on all sides. Set the sausages aside, reserving the pan drippings. Pour the whole tomatoes, crushed tomatoes, and tomato sauce into a large saucepan with a lid; stir in the grated Parmesan cheese, garlic powder, Italian seasoning, sugar, and onion powder. Bring the mixture to a boil; add the cooked sausages, pan drippings, green peppers, and onions. Reduce heat to low, cover, and simmer until the vegetables are very tender and the sauce has thickened, about 6 hours. Serve on Italian hoagie buns.
Time 35m Yield 5 Number Of Ingredients 9 Steps:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Combine bell peppers and onions in a large bowl. Add olive oil, Italian seasoning, salt, and pepper. Stir to combine. Using a toothpick, poke 4 holes into each sausage to prevent them from exploding on the grill. Place vegetables in a grill basket and cook for 2 minutes. Add sausage directly to the grate and grill for 4 minutes. Flip sausage over, stir vegetables, and grill for 4 minutes more.
Time 30m Yield 4 servings Number Of Ingredients 8 Steps:
Prepare a charcoal or gas grill for two-zone cooking over medium-high heat. (For a charcoal grill, pour the coals on one side. For a gas grill, heat all burners covered on high, then reduce one burner to medium-high and turn off the other. If your grill has three burners, reduce the outer two to medium-high and turn off the middle.) Meanwhile, remove sausages from the package to come to room temperature and to air-dry. In a large bowl or baking dish, toss the peppers and onions with olive oil, salt and pepper to coat. Lightly brush the interior of the rolls with olive oil. Clean and oil the grates. (Dip the trimmed end of the onion in oil and use it to grease the grates). Place the peppers and onions over the flame (direct heat) and place the sausages where there is no flame beneath (indirect heat). Cover and cook, flipping occasionally, until the vegetables are softened and charred in spots and cooked through, 14 to 20 minutes. (To keep all of the juices in, insert the thermometer into the ends of the sausages as opposed to pricking the sausage casing.) To the now-empty bowl or baking dish, add the vinegar, 3 tablespoons olive oil, and oregano, if using. Season with salt and pepper. As the vegetables finish cooking, add them to the bowl and toss to combine. Move the sausages to direct heat and cook, turning often, until charred and crisp, 2 to 4 minutes. (Cover if using a gas grill.) Transfer to the bowl of vegetables to rest for a few minutes. Grill the cut sides of the buns over direct heat until toasted, 1 to 2 minutes. Divide the peppers, onions and sausages between rolls.
More about “sausage peppers and onions recipes”
Time 20m Yield 3 serving(s) Number Of Ingredients 7 Steps:
In a skillet over medium-high heat, add onions, mushrooms and sausage. Season with salt and pepper, to taste. Saute until the onions are tender, but still firm. Add peppers and continue cooking until peppers are soft, but not mushy. Serve with a little butter mixed in if desired to add a little more richness to the dish.
