Turkey Polish Sausage And Peppers Recipes

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.

TURKEY SAUSAGE AND PEPPER SKILLET

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook turkey sausages until they begin to brown and firm up, 3 to 4 minutes per side. Remove to a cutting board and let cool slightly before cutting into 1/2-inch-thick diagonal slices; they will not be completely cooked at this point.
• Heat remaining 1 tablespoon oil in the same skillet over high heat. Quickly stir-fry onion until it begins to brown, about 1 minute. Add peppers and continue cooking over high heat, stirring constantly, until peppers begin to brown, 2 to 3 minutes. Do not overcrowd the skillet in order to get a nice char on the vegetables. Mix in garlic and cook for 1 minute.
• Return sausage, and any accumulated juices, to the skillet. Season with crushed red pepper, salt and pepper and reduce heat to medium. Stir to combine and continue cooking until sausage is no longer pink in the center, about 2 minutes more.

TURKEY POLISH SAUSAGE AND PEPPERS

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the red and yellow bell peppers, mushrooms, zucchini, onion and garlic, and stir to cook evenly. Season with steak seasoning and onion powder. Cover, and cook for about 10 minutes.
• Add the sausage to the skillet, and cook, stirring occasionally, for another 10 minutes. Just before serving, add a splash of balsamic vinegar, and sprinkle liberally with Parmesan cheese.

TURKEY SAUSAGE AND PEPPERS WITH POLENTA

Steps:

• 1.Preheat a non-stick or lightly oiled skillet over medium high heat.
• 2.Add sausages. Turn sausages frequently with tongs to brown all sides. After browning (5-7 minutes) reduce heat to medium, add one-half to two-thirds cup water, cover, turn sausages occasionally, and cook to 165°. Remove from skillet and keep warm.
• 3.Add peppers and onion to skillet; season with salt and pepper. Cook about 5 minutes or until vegetables start to brown.
• 4.Add Italian seasoning and garlic; cook 2 minutes.
• 5.Add tomatoes, tomato paste and chili flakes. Simmer about 10 minutes or until sauce thickens.
• 6.In large saucepan over medium heat, bring polenta, water and one-half teaspoon salt to a boil, stirring constantly until polenta thickens.
• 7.Cook about 5 minutes more, stirring occasionally.
• 8.Transfer polenta to serving bowl or individual bowls, top with pepper sauce and sausages.
• 9.Garnish with Parmesan cheese and/or chopped parsley, if desired.
• Note: For food safety, cook turkey to a minimum internal temperature of 165° as measured by a meat thermometer.

TURKEY SAUSAGE, PEPPER AND ONION SKILLET

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Add sausage; cook 8 to 10 minutes or until no longer pink and completely cooked (at least 165°F). Using slotted spoon, transfer to plate, and keep warm.
• Reduce heat to medium; add onions and peppers to drippings. Cook 8 to 10 minutes, stirring occasionally, until tender. Stir in garlic and seasoning; cook 30 to 60 seconds or until garlic is fragrant.
• Stir in tomatoes and sausage; heat to simmering, stirring occasionally. Reduce heat; cook uncovered 8 to 10 minutes or until completely heated through.
• Garnish with fresh basil and Parmesan cheese.

TURKEY SAUSAGE WITH PEPPERS AND ONIONS

Steps:

• Preheat oven to 400 degrees. Gently toss peppers, onions, garlic, oregano, oil, and sausages in a large bowl. Transfer to an 11-by-17-inch rimmed baking sheet. Bake, gently tossing about halfway through, until sausages are cooked through and vegetables are tender, 50 to 55 minutes.

TURKEY SAUSAGE & PEPPERS

Steps:

• Heat one tablespoon of olive oil in a pan on high. Pat the sausages dry and brown on all sides. Remove from pan and set aside.
• Add the second tablespoon of oilve oil to the same pan and saute the peppers and onions until tender. I prefer to keep the peppers slightly crisp.
• Add the pasta sauce, vinegar and water to the vegetables and saute for a minute or two.
• Add the sausages back to the pan. I like to slice them into bite-sized pieces, but you can certainly keep them whole.
• Stir everything together and season with salt and pepper.

TURKEY SAUSAGE AND PEPPERS

Steps:

• In a skillet cook the sausage in 1/2 cup of the water, covered, over moderate heat for 20 minutes and add the onion, the fennel, and the bell peppers. Increase the heat to moderately high, sauté the mixture, uncovered, stirring frequently and adding more water if necessary to keep the mixture from sticking, for 20 minutes, or until the vegetables are tender, and sprinkle it with the scallions.

FAST KIELBASA CABBAGE SKILLET

Steps:

• In a large skillet, saute onion and green pepper in butter until crisp-tender. Add sausage; cook and stir until browned. Add the cabbage, broth, salt if desired and pepper. Cover and cook 10-12 minutes or until cabbage is tender.