Drunk Sausages

DRUNKEN SAUSAGES AND PEPPERS WITH HERO ROLLS



Drunken Sausages and Peppers with Hero Rolls image

Recipe From epicurious.com

Provided by Dave Lieberman

Categories     Beer     Garlic     Onion     Bake     Sauté     Sausage     Bell Pepper     Fall     Tailgating

Yield Makes 8 to 10 servings

Number Of Ingredients 6

2 pounds Italian sausage (I like them with fennel seeds)
6 small garlic cloves, pressed
1 each red, yellow, and green bell peppers, cored, seeded, and cut into thin strips
Salt
3 or 4 pinches crushed red pepper
3/4 cup (half a can) beer of your choice

Steps:

  • Preheat the oven to 400°F. Heat a large, ovenproof, nonstick skillet (no plastic handles!) over medium-high heat. Add the sausages and cook them, turning once in a while, until they're nice and brown almost all over, about 10 minutes. (They'll curl up a little as they cook, so it'll be hard to brown them on all sides. Don't sweat it.) Poke each link 4 or 5 times with a fork as they cook to release some of their juices.
  • Remove the sausages from the pan and set aside. Press the garlic into the juices in the pan, stir it around until you can smell it, and then add the peppers. Season them lightly with salt and red pepper, and cook about 8 minutes, tossing them around until they're wilted and starting to brown. Add the sausages to the pan.
  • Pour the beer, bring it to a boil, and then put the pan in the oven. Cook until most of the liquid has evaporated (you'll want a little to spoon on the sandwiches), the peppers are tender, and the parts of the sausages poking up are browned, 25 to 30 minutes. You can make the sausages and peppers before people come over and then heat them over low heat half an hour beore you're ready to serve. Serve hot along with a basket or plate of hero rolls, split open and ready for stuffing.

SAUSAGE RECIPES



Sausage recipes image

Discover BBC Good Food's favourite sausage recipes, including classic bangers and mash, comforting casseroles and our best ever toad-in-the-hole.

Recipe From bbcgoodfood.com

Number Of Ingredients 1

Sausage recipes

DRUNKEN MUSSELS



Drunken Mussels image

This seriously delicious drunken mussels recipe is one of the quickest shellfish preparations known to man. Bring a flavorful, wine-based broth to a boil, add mussels and cover; cook until they open, and eat. That's it!

Recipe From allrecipes.com

Provided by Chef John

Categories     Seafood     Shellfish     Mussels

Time 20m

Yield 2

Number Of Ingredients 10

2 tablespoons butter
4 cloves garlic, minced
½ teaspoon red pepper flakes, or to taste
1 lemon, zested
2 cups white wine
freshly ground black pepper to taste
2 pounds mussels, cleaned and debearded
1 cup chopped fresh flat-leaf parsley
2 slices bread, grilled
2 lemon wedges for garnish
Calories552.7 calories
Carbohydrate40.5 g
Cholesterol91.2 mg
Fat14.8 g
Fiber7.4 g
Protein28.1 g
SaturatedFat7.8 g
Sodium620.1 mg
Sugar6.2 g

Steps:

  • Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.
  • Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.
  • Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot, and cook until all shells are open, 1 to 3 minutes.
  • Serve with grilled bread and lemon wedge.

DRUNKEN SAUSAGE



Drunken Sausage image

As with a lot of foods, this one is better made the day before so the flavors can all absorb. I reheat in my slow cooker for parties as an appetizer or over a hearty pasta for a meal.

Recipe From justapinch.com

Provided by Shelley Maurer

Categories     Meat Appetizers

Time 2h45m

Number Of Ingredients 8

12 italian sausage links (i.e. hot, mild or sweet)
4-6 multi-colored peppers (i use red, yellow and orange)
1 large onion
2-3 clove garlic, crushed
olive oil
crushed red pepper flakes
1 bottle red wine - 750 ml (i.e. chianti, merlot, whatever you have on hand that you don't mind cooking with)
1 can(s) tomato paste, smalll

Steps:

  • 1. Slow roast Italian sausage. Drain off grease and cool slightly. Slice diagonally.
  • 2. Clean and slice peppers into 3/4 inch slices.
  • 3. Clean and slice onion into 1/2 inch slices.
  • 4. Sauté peppers and onion in olive oil until tender. Add garlic, sliced sausage, wine and red pepper flakes. Stir in tomato paste and simmer until wine is reduced to almost nothing.
  • 5. Serve with slices of a crusty baguette, on a bomber bun or over pasta

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