Italian Sausage And Onions Recipes

GRILLED ITALIAN SAUSAGE WITH PEPPERS AND ONIONS

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.

ONION ITALIAN SAUSAGE

Steps:

• In a large skillet, saute onions in butter until lightly browned. Remove from pan; set aside. In the same skillet, lightly brown sausage, turning frequently. Remove; set aside with onions. , Add more butter to skillet if necessary; saute pepper until crisp-tender. Add the onions, sausages, Italian seasonings and soy sauce. Add water to 1-in. depth and simmer until a thermometer inserted in the sausages reads 140° and water is cooked away. Serve on buns.

ITALIAN SAUSAGE, PEPPERS, AND ONIONS

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.

SAUSAGE, PEPPERS AND ONIONS

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.

SAUSAGE WITH PEPPERS AND ONIONS

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.

ITALIAN SAUSAGE AND ONIONS

Steps:

• Heat the oil in a large heavy skillet. Add the sausages and cook over medium heat until browned on both sides, about 10 minutes.
• Remove sausages from pan onto papertowel.
• In same pan, add onions, salt, and pepper. Cook until golden brown and softened, about 5 minutes.
• Add Italian seasoning, basil, and garlic. Cook 2 or 3 minutes.
• Add the tomato paste, stirring to coat the onions, then add the Marsala, tomatoes, and chili flakes. Stir to combine, scaping the bottom of the pan to loosen all the browned bits. Bring to a simmer.
• Cut the sausages into 1 inch pieces and add to the onion tomato mixture. Stir to combine and simmer until most of the liquid has evaporated and the mixture has thickened, about 30 minutes.

ITALIAN SAUSAGE WITH FENNEL, PEPPERS, AND ONIONS

Steps:

• Preheat broiler.
• Toss together all ingredients except fennel fronds with 1/2 teaspoon salt in a large shallow baking pan. Broil 4 inches from heat until sausage is browned and vegetables begin to soften, about 10 minutes. Turn over and stir, then broil until sausage is just cooked through and vegetables are softened, 8 to 10 minutes more. Serve sprinkled with fennel fronds.

ITALIAN SAUSAGES WITH CABBAGE AND ONION

Steps:

• In a large mixing bowl put the onions, cabbage and garlic. Set aside.
• In a dutch oven, or other large vessel, put the olive oil. Slice the sausages (hot or mild) into bite-size pieces, adding more if you want more meat.
• Heat the oil over high heat, and when hot, add the sausage pieces and stir-fry until well browned.
• Add the ingredients from the mixing bowl, the salt, pepper, vinegar and water.
• Mix well for 2-3 minutes.
• Cover, reduce heat to medium-low, and cook for about 45 minutes, stirring occasionally. If needed, add a bit more water.
• When the cabbage is very tender, remove cover and increase heat to evaporate any excess liquid. Check for salt.