Old Country Sausage And Peppers Recipes

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.

SUPER-EASY SAUSAGE AND PEPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spread sausage pieces into a baking dish.
• Bake sausage in preheated oven until heated through, about 20 minutes.
• Heat olive oil in a large skillet over medium-high heat. Saute onion in oil until translucent, 5 to 7 minutes.
• Stir sausage with the onion. Pour tomato sauce over the sausage mixture; bring to a simmer and cook for 20 minutes.
• Stir bell pepper into the mixture to coat in tomato sauce; cook until the bell pepper is tender, about 20 minutes more.

OLD-FASHIONED SAUSAGE AND PEPPERS

Steps:

• Divide oil between 2 large skillets with lids; heat over medium heat.
• Divide garlic, onion and peppers between skillets and cook, stirring as needed, until onion is translucent, about 5 minutes.
• Add sausages, 4 to a skillet, and cook about 4 minutes more until sausages begin to brown.
• Add tomatoes, wine, oregano and a pinch of salt to pans.
• Cover, bring to simmer for about 25 minutes, until peppers are soft.
• Season with salt and pepper.
• Serve with crusty bread.

DADDY'S SAUSAGE AND PEPPERS

Steps:

• Slice each sausage link into 5 pieces. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sausage, and cook until browned, turning as needed.
• Drain excess grease, then add the green, red and yellow peppers, tomatoes, and Italian seasoning. Drizzle the remaining olive oil over all, and reduce the heat to medium-low. Cover, and let simmer for 15 minutes.
• Remove the lid, and stir. Add the garlic and onion to the pan. Sprinkle with Parmesan cheese. Cover, and simmer for 15 more minutes. Stir, then top with mozzarella cheese. Cover and cook for 5 minutes to melt the cheese. Remove from the heat and enjoy.

MARK'S OLD-FASHIONED SAUSAGE AND PEPPERS

Steps:

• In a large skillet with a lid, heat the olive oil over medium-high heat. Add the garlic, onion, and peppers, and cook, stirring, until the onion is translucent, about 5 minutes. Add the sausages, and cook about 4 minutes more, until sausages begin to brown. Add the tomatoes, wine, oregano, and a large pinch of salt. Cover, bring to a simmer, and simmer gently about 25 minutes, until the peppers are very soft. Season with salt and pepper to taste. Serve immediately. Note: These recipes have been adapted from "The Campagna Table: Country Style Italian Cooking" by Mark Strausman. Reprinted by permission of William Morrow & Co. Inc.

SAUSAGES WITH PEPPERS AND ONIONS

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.

SAUSAGES WITH PEPPERS

Steps:

• Prick the sausages all over with a fork and place on a broiling rack. Sprinkle with one tablespoon olive oil and broil slowly until browned on all sides, and cooked through. Keep warm.
• Meanwhile, heat the butter with remaining oil in a skillet and saute the onion, garlic and peppers until the onions are soft.
• Add the wine and chicken stock and simmer gently for five minutes. Stir in the arrowroot mixture and bring to boil. Season to taste with salt and pepper. Turn down heat and add the sausages. Cover the pan and cook for five to 10 more minutes.

OLD COUNTRY SAUSAGE AND PEPPERS

Steps:

• In a large skillet, heat oil over medium-high heat.
• Add garlic, onion and peppers; cook and stir until onions are translucent, about 5 minutes.
• Add sausage and cook until browned, about 4 minutes.
• Add tomatoes (I smoosh these with a potato masher), oregano, salt and pepper.
• Cover and simmer 25 minutes, until peppers are soft and sausage is cooked through.

GREEK SAUSAGE AND PEPPERS

Steps:

• In a 7- or 8-qt. slow cooker, combine sausage, sweet peppers, onion, stock, garlic, oregano, salt and pepper. Cook, covered, on low until vegetables are tender, 5-6 hours. Add tomatoes; cook until wilted, about 30 minutes longer. If desired, serve with rice.