SWEET AND SPICY SAUSAGE WITH PEPPERS AND ONIONS
This one-pot Sweet and Spicy Sausage with Peppers and Onions is super easy to make with only four main ingredients, and delicious served over cooked rice or quinoa! It's sweetened with just a touch of honey and has a kick from crushed red pepper.
Provided by Elizabeth Lindemann
Categories Dinner
Time 30m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 439 kcal, Carbohydrate 21 g, Protein 14 g, Fat 33 g, SaturatedFat 11 g, Cholesterol 78 mg, Sodium 1028 mg, Fiber 4 g, Sugar 13 g, ServingSize 1 serving
SPICY STEWED SAUSAGES WITH THREE PEPPERS A LA MARIO BATALI
This recipe is so good! The heat was a little too excessive for me - however I loved it! ""This is my take on the Little Italy classic," says Batali of the sausage and peppers that's a mainstay of the iconic Manhattan neighborhood and its annual street festival". Stewing the bell peppers in red wine gives them richness; so does a generous garnish of grated pecorino cheese. The stewed sausages and peppers are also delicious tossed with pasta! F&W.Magazine, September 2006.
Provided by Manami
Categories Pork
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Light a gril or girll pan & brush the sausages lightly with oil and grill over a medium-hot fire, turning, until nicely charred and just cooked through, about 16 minutes total.
- Set a large cast-iron skillet on the grill or stove and add the 3 tablespoons of olive oil.
- Add the peppers, onion, fennel and chiles and cook, stirring occasionally, until the vegetables are softened, about 15 minutes.
- Season with salt.
- Add the sausages and wine to the skillet and simmer until the wine has reduced by half, about 4 minutes. Remove from the grill and sprinkle half of the pecorino cheese over the sausage and peppers.
- Serve with a nice crusty bread or ciabatta bread, passing the remaining pecorino at the table.
- * Zinfandel(search for berry flavored) , which came to the United States from Croatia (by way of Italy), has the spicy heft needed to pair with Batali's stewed sausages.
Nutrition Facts : Calories 282.3, Fat 15, SaturatedFat 4.5, Cholesterol 34, Sodium 665.6, Carbohydrate 13.3, Fiber 2.7, Sugar 3.2, Protein 19.9
SPICY SAUSAGE AND PEPPER STEW
Reduced-fat hot Italian sausage helps make this hearty pepper stew a Healthy Living recipe. Serve with crackers and prepare to wow the crowd!
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 9 servings, 1 cup stew and 5 crackers each.
Number Of Ingredients 8
Steps:
- Cook sausage, pepper and celery in large saucepan on medium-high heat 8 to 10 minutes or until sausage is no longer pink, stirring frequently; drain.
- Add flour; cook and stir 1 minute. Stir in broth, tomatoes with their liquid and beans. Bring to boil; reduce heat to low. Cover; simmer 20 minutes, stirring occasionally.
- Serve with crackers.
Nutrition Facts : Calories 250, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 20 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 15 g
SPICY STEWED SAUSAGES WITH THREE PEPPERS
Steps:
- 1. Light a grill. Brush the sausages lightly with oil and grill over a medium-hot fire, turning, until nicely charred and just cooked through, about 16 minutes total. 2. Set a large cast-iron skillet on the grill and add the 3 tablespoons of olive oil. Add the peppers, onion, fennel and chiles and cook, stirring occasionally, until the vegetables are softened, about 15 minutes. Season with salt. Add the sausages and wine to the skillet and simmer until the wine has reduced by half, about 4 minutes. Remove from the grill and sprinkle half of the pecorino cheese over the sausage and peppers. Serve with bread, passing the remaining pecorino at the table.
SPICY SAUSAGE AND PEPPER STEW
Make and share this Spicy Sausage and Pepper Stew recipe from Food.com.
Provided by Ludwigj
Categories Stew
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- COOK sausage, pepper and celery in large saucepan on medium-high heat 8 to 10 minutes or until sausage is no longer pink, stirring frequently; drain.
- ADD flour; cook and stir 1 minute. Stir in broth, tomatoes with their liquid and beans. Bring to boil; reduce heat to low. Cover; simmer 20 minutes, stirring occasionally.
- SERVE with crackers.
Nutrition Facts : Calories 120.4, Fat 0.8, SaturatedFat 0.1, Sodium 340, Carbohydrate 22.8, Fiber 6.1, Sugar 5.5, Protein 7
SAUSAGE-AND-PEPPER STEW
This stew of peppers, onions, tomatoes, and hot Italian sausage makes a colorful, piquant accompaniment to Sea Scallops with Sherry and Saffron Couscous.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Remove casings from sausage; crumble into 1-inch pieces. Heat a large saute pan over medium heat. Add the sausage; cook, stirring often, until browned and cooked through, about 8 minutes. Remove the sausage from the saute pan with a slotted spoon; set aside.
- Pour off all but 1 tablespoon of fat from the pan. Return to medium heat; add the onion. Saute the onion until it is just beginning to brown and soften, about 5 minutes. Add the peppers; continue to cook for 10 minutes more.
- Add salt and pepper. Add tomatoes; bring to a boil, and then lower to a simmer until vegetables are tender and the sauce has reduced and thickened slightly, about 12 minutes more.
- Return sausage to pan; cook just enough to heat through. Stir in parsley; adjust seasoning with salt and pepper.
ITALIAN SAUSAGE AND PEPPER STEW
Close your eyes and imagine a visit to New York's vibrant Little Italy, home to dishes like this easy pasta, topped with sautéed peppers and sausage.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- In 6-quart Dutch oven, cook and stir sausage and bell peppers over medium-high heat about 8 minutes or until sausage is no longer pink; drain.
- Reduce heat to medium-low. Stir in tomatoes and basil; cover and simmer 10 minutes.
- Meanwhile, cook and drain pasta as directed on package. Serve sausage and peppers over cooked pasta; top with cheese.
Nutrition Facts : Calories 550, Carbohydrate 58 g, Cholesterol 125 mg, Fiber 5 g, Protein 43 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 7 g, TransFat 1/2 g
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