Chicken And Sausage Sandwiches With Sauteed Bell Peppers And German Potato Salad Recipes

SAUSAGE AND PEPPER SANDWICHES

Steps:

• In a 6-qt. stockpot, combine beer, prepared mustard and ketchup. Add sausages, sliced onion and, if necessary, water to cover. Bring to a simmer and cook, uncovered, until a thermometer inserted in sausage reads 160°, 10-12 minutes., Meanwhile, in a large skillet, heat oil over medium heat. Add peppers and chopped onion; cook and stir until tender, 6-8 minutes. Stir in garlic and seasonings; cook 30 seconds longer. Remove from heat., Remove sausages from beer mixture. Grill sausages, covered, over medium heat or broil 4 in. from heat until lightly browned, 1-2 minutes on each side. Cut each sausage lengthwise in half. Serve in buns with pepper mixture and brown mustard.

SAUSAGE AND BELL PEPPERS

Steps:

• Heat approximately 1 tablespoon of olive oil in a large frying pan.
• Brown the sausage in the oil until you get a nice color on the outside and you no longer see any"pink".
• Remove the sausage and drain on a paper towel.
• Keep the heat going on the pan and add onions and peppers (do not add any additional oil).
• Cook the onions and peppers approximately 5 minutes or until onions start to become translucent.
• During this time, slice the sausage down the middle, do not cut all the way through, just enough so you can open the sausage and"fan" them out.
• Add salt and pepper over the onion/pepper mixture and turn heat down to simmer.
• Place sausage on top of onions and peppers and cover.
• Simmer for approximately 15 minutes or until sausage is cooked through.
• Serve on Italian Bread.

CHICKEN SAUSAGE SANDWICHES

Steps:

• In a medium saucepan, bring water, vinegar, sugar and salt to a boil. Add bell pepper, onion, thyme and red pepper flakes; reduce to a simmer and cook, stirring occasionally, until liquid is mostly evaporated, 10-12 minutes. Remove from the heat.
• While relish is cooking, prepare a grill or grill pan for medium-high heat; lightly oil grate. Grill sausages, turning occasionally, until cooked through, 12-14 minutes.
• When sausages are close to ready, brush insides of hot dog buns with butter, then grill, buttered-side down, until to lightly toasted, 2-3 minutes.
• Place sausages in toasted buns; spread with mustard. Top with pickled pepper and onion relish and Bush's® Honey Chipotle Grillin' Beans®. Serve any remaining beans and relish on the side.

CHICKEN, SAUSAGE, PEPPERS, AND POTATOES

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.

PENNE, PEPPERS, AND CHICKEN-APPLE SAUSAGE SAUTE

Steps:

• Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
• Heat oil in a large skillet over medium heat. Cook and stir peppers until slightly tender, about 7 minutes. Stir in onions and cook until onions soften and turn golden, 7 minutes. Add garlic and cook 5 minutes, stirring occasionally.
• Stir sausage slices into onions and peppers, reduce heat to medium-low, cover, and simmer for 10 minutes.
• Stir drained penne into sausage and onions and reduce heat to low. Season with garlic and herb seasoning, sea salt, and pepper to taste.

CHICKEN AND SAUSAGE SANDWICHES WITH FRIED BELL PEPPERS

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the bell peppers and onion and cook, stirring, until softened, about 5 minutes. Season with salt and pepper. Remove the vegetables from the skillet and set aside.
• Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Add the chicken and cook until golden brown, 3 to 5 minutes. Add the sausage and vinegar and cook for 1 minute to heat through.
• Using tongs, arrange the chicken mixture on the open rolls, top with the fried peppers and serve.

ONE-PAN CHICKEN, SAUSAGE, PEPPERS, AND POTATOES

Steps:

• Pour 2 tablespoons olive oil into a nonstick skillet. Break up sausage into small pieces and add to the pan; add potato pieces sporadically, flesh-side down. Place chicken pieces throughout the pan, smooth side down. Season with salt, black pepper, and cayenne. Sprinkle over Italian herbs. Scatter over sliced onion and bell peppers. Sear over high heat until sausage starts to brown, about 5 minutes.
• Reduce heat to medium-high, cover, and cook until potatoes are just tender, about 5 minutes. Add broth and cook until reduced by at least half.
• Stir and squeeze over lemon juice. Taste and adjust if needed. Serve over toasted bread and top with parsley.

CHICKEN SAUSAGE SAUTé

Steps:

• Cook the pasta according to package directions until cooked but still firm to the bite (al dente). While the pasta is cooking, place the sausages in a small skillet over medium heat and add 1/4 cup water. Cover and simmer for 10 minutes. Turn sausages at 5 minutes and add more water if necessary.
• Heat the oil in a large nonstick skillet over medium heat. Add the onion and coloured pepper strips and sauté for 10 minutes. Add the garlic and rosemary, and season with black pepper to taste. Lower heat and cook for 5 minutes more.
• Remove sausages from small skillet and slice in half lengthwise, then crosswise into 1/2-inch slices. Add to the onions and peppers. Add balsamic vinegar and toss. Cook mixture until sausage is no longer pink in the middle. Serve over cooked pasta.

GERMAN POTATO SALAD WITH SAUSAGE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon to drain. Saute onion in drippings for 1 minute. Add sausage; cook until lightly browned. Add potatoes; cook 2 minutes longer. Drain., Transfer sausage mixture to a 3-qt. slow cooker. In a small bowl, combine the soup, sauerkraut, water, vinegar, sugar, salt and pepper. Pour over sausage mixture. Sprinkle with bacon. Cover and cook on low until potatoes are tender, 6-7 hours.

PITTSBURGH-STYLE SAUSAGE SANDWICH WITH CHUNKY TOMATO AND BELL PEPPER SAUCE

Steps:

• To make the sauce, heat the oil in a large sauté pan over medium heat. Add the onions, garlic, bell peppers, chiles, and oregano and sauté until the onions and peppers have softened but not browned, about 5 minutes. Add the tomatoes and their juices, salt to taste, and the pepper, decrease the heat to maintain a brisk simmer, and cook, uncovered, until thickened, about 45 minutes.
• Meanwhile, brown the meatballs. Add just enough oil to a large sauté pan to film the bottom and place over medium-high heat. Working in batches to avoid crowding, add the sausage balls and brown all around, about 10 minutes. As each batch is done, transfer to a plate.
• When the sauce is ready, add the browned sausage balls and continue cooking until the sauce is reduced and the sausages are cooked through and tender, about 20 minutes.
• To serve, split the rolls lengthwise. Or, if using baguettes, cut each baguette crosswise into thirds or quarters, and then split the sections lengthwise. Place the bottom halves of the rolls, cut sides up, on individual plates. Divide the sausage balls evenly among the roll bottoms and spoon plenty of sauce over the top. Close the sandwiches and serve right away with lots of napkins.