Smokedsausagetaterspeppersandonionscountrystyle Recipes

CLASSIC SMOKED SAUSAGE & PEPPERS

Steps:

• Saute sausage in a large skillet over medium-high heat for 3 minutes, turning occasionally.
• Add olive oil, onion, peppers and oregano, cooking until tender, about 3 minutes.
• Remove from heat, stir in Parmesan cheese.

SAUSAGE, PEPPER, AND ONION SANDWICHES

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.

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.

SMOKED SAUSAGE, TATERS, PEPPERS AND ONIONS COUNTRY STYLE

Steps:

• Combine smoked sausage, potatoes, onion, bell pepper and water in a large pot.
• Cover and simmer over medium heat 15 to 25 minutes, stirring occasionally, until potatoes are soft.

TURKEY SAUSAGE AND PEPPERS

Steps:

• Preheat the broiler. Pierce the sausages all over with a fork, arrange on a baking sheet and broil, turning halfway through, until golden brown, about 8 minutes (they will not be fully cooked). Transfer to a cutting board and cut in half on the diagonal.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the bell peppers, fennel and onion and cook, stirring, until they soften slightly, 3 minutes. Add 1/2 teaspoon salt, the garlic, rosemary, red pepper flakes and fennel seeds. Cook, stirring, 1 more minute.
• Stir in 1/2 cup water, the tomatoes and basil. Reduce the heat to medium; cover and cook until the vegetables are tender, 5 minutes. Uncover; add the sausages and cook through, 3 to 4 minutes. (Add a splash of water if the sauce gets too thick.) Top with more basil.

OVEN-ROASTED SMOKED SAUSAGE & POTATOES RECIPE - (3.9/5)

Steps:

• Preheat the oven to 400°F. Line a large baking tray with sides with foil and spray with cooking spray. Put the sausage slices, onions, and potatoes into a large bowl. Drizzle with olive oil and season with salt, pepper, paprika, and dried thyme. Toss together and pour on to the baking tray. Place into the preheated oven and roast for 45 minutes to an hour, stirring half way through, until the potatoes are golden brown and tender. Scatter the cheese over top and put back into the oven a few minutes to melt the cheese.

SAUSAGE, PEPPERS, AND ONIONS

Steps:

• Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add garlic and cook for 30 seconds or just until fragrant.
• Add sliced bell peppers, onion and poblano pepper to the skillet; let cook until the onion is translucent.
• Add sausage to the large skillet with the peppers and onions and cook for 1-2 minutes.
• Pour in diced tomatoes, chicken broth, and spices. Mix well.
• Bring to a boil then reduce heat and let simmer for 10 minutes.
• Taste and adjust spices as desired.
• Serve over spaghetti squash, cauliflower rice, or gluten-free pasta!

SWEET AND SPICY SAUSAGE WITH PEPPERS AND ONIONS

Steps:

• Melt butter (1 tablespoon) with olive oil (1 tablespoon) over medium-high heat in a large skillet.
• Add peppers, onions, and sausage, with a pinch of salt. Stir to coat in oil and salt, then sauté for about 20 minutes, stirring only every 5 minutes or so in order to develop good color. It will seem like too much, but don't worry- the vegetables will cook down a lot.
• Meanwhile, cook up rice/quinoa for serving, if necessary.
• Once peppers and onions are softened and browned, add the water (1/2 cup) to the pot, stirring with a wooden spoon to scrape up any browned bits from the bottom of the pot.
• Add the honey (1 tablespoon), crushed red pepper (1/4 teaspoon), and canned diced tomatoes with their juices. Stir and turn heat to low. Continue cooking until some of the liquid has evaporated and you are left with a thick sauce.
• Turn off heat and stir in cilantro (2 tablespoons). Season with salt and pepper to taste.
• Serve over cooked rice or other grain or grain substitute, garnished with extra cilantro if desired.

SMOKY SAUSAGE & PEPPER SKILLET

Steps:

• In a large skillet, brown sausage over medium heat. Remove with a slotted spoon; drain on paper towels., Add green peppers and onion to same skillet; cook and stir until vegetables are crisp-tender. Add garlic; cook 1 minute longer. In a small bowl, mix cornstarch, milk, parsley, marjoram and pepper until blended; stir into pan. Bring to a boil; cook and stir 2 minutes or until sauce is thickened., Return sausage to pan; heat through. Stir in cheese until blended. Serve with rice.