SAUSAGE, PEPPERS, AND ONIONS
Such a satisfying combo! Italian sausages cooked with bell peppers, sweet onions, crushed tomatoes, and garlic. Served on a hoagie roll or over pasta or polenta.
Provided by Elise Bauer
Categories Dinner Sandwich Comfort Food Italian Sausage Sandwich Sausage
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.
Nutrition Facts : Calories 402 kcal, Carbohydrate 23 g, Cholesterol 43 mg, Fiber 5 g, Protein 18 g, SaturatedFat 9 g, Sodium 904 mg, Sugar 11 g, Fat 28 g, ServingSize Serves 4, UnsaturatedFat 0 g
ITALIAN SAUSAGE, PEPPERS, AND ONIONS
My family has been using this very simple and delicious recipe for sausage, peppers, and onions for years and years now. For an extra kick, try using half sweet sausage and half hot sausage!
Provided by GIGI9801
Categories World Cuisine Recipes European Italian
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.
Nutrition Facts : Calories 461.1 calories, Carbohydrate 7 g, Cholesterol 96.1 mg, Fat 39.4 g, Fiber 1.6 g, Protein 17.1 g, SaturatedFat 15.2 g, Sodium 857 mg, Sugar 2.9 g
SAUSAGE, PEPPER AND ONION ONE-POT
Provided by Rachael Ray : Food Network
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!
SAUSAGE, PEPPERS AND ONIONS
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.
SAUSAGES WITH PEPPERS AND ONIONS
Provided by Valerie Bertinelli
Categories main-dish
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.
SAUTEED ONIONS AND PEPPERS
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.
BEST EVER SAUSAGE WITH PEPPERS, ONIONS, AND BEER!
This is an excellent recipe I came up with one day. Serve with some nice Italian bread, and a bottle of your favorite beer.
Provided by Robert M. Catalano
Categories 100+ Everyday Cooking Recipes
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.
Nutrition Facts : Calories 724.2 calories, Carbohydrate 27.3 g, Cholesterol 89.3 mg, Fat 50 g, Fiber 4.1 g, Protein 33.4 g, SaturatedFat 16 g, Sodium 2249 mg, Sugar 10.3 g
OVEN SAUSAGE WITH PEPPERS-N-ONIONS
This is an easy way to cook sausage, peppers and onions together. They cook to be really juicy and acquire the flavor of the vegetables while cooking. I serve the mixture on hoagie rolls. You could also add shredded Mozzarella atop sausages/vegies and put back in the oven, just until the cheese melts! These are great with oven french fries. This recipe could also be expanded and taken to potluck dinners and kept warm in a crock-pot and just have the hoagie rolls on the side for people to make their own sandwiches. There are alot of possibilities with this recipe.
Provided by VickyJ
Categories Lunch/Snacks
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!
Nutrition Facts : Calories 603.7, Fat 47.8, SaturatedFat 14, Cholesterol 71, Sodium 1510.6, Carbohydrate 18.2, Fiber 3.4, Sugar 6.3, Protein 25.9
SAUSAGE, PEPPERS, ONIONS, AND POTATO BAKE
This is an Italian comfort food classic! The smell of this cooking in my kitchen transports me back to playing on the street in front of my Papa and Gigi's house in Brooklyn. I make 2 trays of this for every family get-together, and it's gone in a flash!
Provided by Beccabo73
Categories World Cuisine Recipes European Italian
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.
Nutrition Facts : Calories 539.2 calories, Carbohydrate 45.8 g, Cholesterol 44.9 mg, Fat 29.8 g, Fiber 6.7 g, Protein 20.2 g, SaturatedFat 8.7 g, Sodium 1041 mg, Sugar 7.3 g
DADS SAUSAGE, PEPPERS AND ONIONS
My dads recipe, personally I can't get enough of this, very easy and fast too. It uses the jars of red peppers along with fresh.
Provided by Robyn
Categories One Dish Meal
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.
Nutrition Facts : Calories 1308, Fat 66.2, SaturatedFat 23.2, Cholesterol 134.9, Sodium 2847.6, Carbohydrate 113, Fiber 9.1, Sugar 14.9, Protein 63.5
SAUSAGE, BELL PEPPERS, AND ONIONS
Caught this recipe on Every Day Italian and looked so good I had to try it. It is absolutely delicious! The sauce is slightly sweet and the onions caramelize really nicely. The original recipe puts the final product into crusty Italian buns, but I prefer it with pasta. I have tried this recipe with chicken instead of sausage, but make sure the pieces are small enough that they cook evenly and stay moist. Don't worry about the time it takes - it is SO worth it!
Provided by Eat Eat Youre skin
Categories Meat
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.
Nutrition Facts : Calories 625.7, Fat 23.8, SaturatedFat 5.8, Cholesterol 59.4, Sodium 1933.8, Carbohydrate 32.4, Fiber 5.3, Sugar 15.8, Protein 19.8
FRIED PEPPERS, ONIONS AND SAUSAGES
I don't think the generic pork sausages found in most North American supermarkets would be suitable for this recipe. Rather, go for European-style or artisanal (Bruce Aidell?) sausage. It'll make the dish.
Provided by evelynathens
Categories Onions
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.
Nutrition Facts : Calories 1578.2, Fat 134.7, SaturatedFat 42.1, Cholesterol 327.6, Sodium 2903.5, Carbohydrate 17.7, Fiber 5, Sugar 8.3, Protein 71.4
SAUSAGE WITH PEPPERS AND ONIONS
For an easy, hearty dinner (or breakfast or lunch) buy fresh Italian pork fennel sausages, preferably from an Italian deli or butcher. Pair them with quickly stewed peppers and onions, splashed with vinegar, and fried eggs.
Provided by David Tanis
Categories dinner, weekday, sausages, main course
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.
Nutrition Facts : @context http, Calories 892, UnsaturatedFat 46 grams, Carbohydrate 14 grams, Fat 77 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 26 grams, Sodium 1665 milligrams, Sugar 7 grams
SAUSAGE, PEPPER, AND ONION SANDWICHES
One of my favorite fair foods that I always looked forward to, until I learned how to make them myself. Serve on Italian hoagie rolls.
Provided by wannabe chefette
Categories World Cuisine Recipes European Italian
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.
Nutrition Facts : Calories 478.9 calories, Carbohydrate 50.9 g, Cholesterol 36.4 mg, Fat 21.5 g, Fiber 4.6 g, Protein 20.6 g, SaturatedFat 7.1 g, Sodium 1491.3 mg, Sugar 8.1 g
GRILLED ITALIAN SAUSAGE WITH PEPPERS AND ONIONS
Italian sausage, bell peppers, and onions made easy on the grill. You can also serve the sausage in hot dog buns and finely chop the veggies once grilled as a "relish". I like to add a squirt of mustard when I serve them this way.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Pork Sausage
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.
Nutrition Facts : Calories 305.4 calories, Carbohydrate 7.9 g, Cholesterol 60.7 mg, Fat 22.9 g, Fiber 1.6 g, Protein 16.6 g, SaturatedFat 7.5 g, Sodium 751.7 mg, Sugar 3.3 g
GRILLED SAUSAGES, PEPPERS AND ONIONS
The well-loved trifecta of sausages, peppers and onions can be found at Italian street fairs, ballparks and on weeknight dinner tables. They're often roasted or braised, but this recipe makes smart use of a grill: Sausages cook over indirect heat to prevent bursting, while peppers and onions soften and char over the flames. At the end, while the sausages and rolls spend a few minutes over direct heat to brown and crisp, the cooked vegetables rest in a tart vinaigrette to balance the sweetness of the peppers. Tuck the sausages and vegetables into the roll, then add mustard, giardiniera, mozzarella or nothing at all.
Provided by Ali Slagle
Categories sandwiches, main course
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.
SAUSAGE, PEPPERS AND ONIONS
I started making this recipe as a cure for a craving i was having while pregnant. I still make it to this day. I will serve it over white rice sometimes to help "sop" up the grease from the dish. The dish doesn't need the addition of oil to cook the sausage and onions in because they give off their own juices as they start to cook down.
Provided by DebbiF
Categories Pork
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.
Nutrition Facts : Calories 679.9, Fat 51.3, SaturatedFat 18.3, Cholesterol 109.1, Sodium 2413.7, Carbohydrate 15.1, Fiber 2.9, Sugar 6, Protein 39.1
More about "sausage peppers and onions recipes"
BEST SAUSAGE, PEPPERS AND ONIONS RECIPES | FOOD …
From foodnetwork.ca
2.9/5 (127)Category Dinner,Herbs,Lunch,Tomatoes,Turkey,VegetablesServings 4-6Total Time 55 mins
SAUSAGE WITH PEPPERS AND ONION - MOM MAKES DINNER
From mommakesdinner.com
EASY SAUSAGE, PEPPERS & ONIONS RECIPE - BREAD DAD
From breaddad.com
SAUSAGE, PEPPERS, AND ONIONS SUBS RECIPE | BON APPéTIT
From bonappetit.com
SAUTéED ITALIAN SAUSAGE WITH ONIONS AND PEPPERS | FOOD & WINE
From foodandwine.com
SAUSAGE PEPPERS AND ONIONS - RECIPES NEED
From recipesneed.com
ITALIAN SAUSAGE, PEPPERS AND ONIONS WITH SAUCE - LOW CARB MAVEN
From lowcarbmaven.com
BEST SAUSAGE & PEPPERS RECIPE — HOW TO MAKE SAUSAGE
From delish.com
SHEET PAN SAUSAGE, PEPPERS, AND ONIONS RECIPE
From simplyrecipes.com
SKILLET SAUSAGE WITH PEPPERS AND ONIONS RECIPE | MYRECIPES
From myrecipes.com
ITALIAN SAUSAGE, POTATOES, PEPPERS AND ONIONS - SHE LOVES BISCOTTI
From shelovesbiscotti.com
BAKED ITALIAN SAUSAGE WITH PEPPERS & ONIONS | IDIOT'S KITCHEN
From idiotskitchen.com
ITALIAN SAUSAGE PEPPERS AND ONIONS - SPARKLES OF YUM
From sparklesofyum.com
SAUSAGE, PEPPERS, AND ONIONS - SHEET PAN DINNER
From southernfoodandfun.com
BAKED SAUSAGE, PEPPERS AND ONIONS - SANDRA VALVASSORI
From sandravalvassori.com
10 BEST POLISH SAUSAGE PEPPERS ONIONS RECIPES | YUMMLY
From yummly.com
ITALIAN SAUSAGE, ONIONS AND PEPPERS RECIPE - PRIMAVERA …
From primaverakitchen.com
SAUSAGE AND PEPPERS IN THE OVEN {EASY SHEET PAN RECIPE} – WELL …
From wellplated.com
KETO SAUSAGE, PEPPERS, AND ONIONS - SPLASH OF KETO
From splashofketo.com
ITALIAN SAUSAGE AND PEPPERS | RECIPELION.COM
From recipelion.com
SAUSAGE, PEPPERS, AND ONIONS | LEXI'S CLEAN KITCHEN
From lexiscleankitchen.com
SAUSAGE, PEPPER AND ONION ONE-POT RECIPE | RACHAEL RAY
From rachaelray.com
OVEN ROASTED SAUSAGE WITH PEPPERS AND ONIONS
From cutco.com
SAUSAGE PEPPERS AND ONIONS - ALL WE COOK
From allwecook.com
SMOKED SAUSAGE AND PEPPERS WITH ONIONS SKILLET RECIPE | DIETHOOD
From diethood.com
ITALIAN SAUSAGE AND PEPPERS - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
BEST SAUSAGE PEPPERS ONIONS AND POTATOES SKILLET RECIPE - FOOD52
From food52.com
10 BEST SLOW COOKER SAUSAGE PEPPERS ONIONS RECIPES - YUMMLY
From yummly.com
SMOKED SAUSAGE PEPPER HOAGIES - OUT GRILLING
From outgrilling.com
SAUSAGE, PEPPERS AND ONIONS - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love