Wednesday, September 06, 2006
Roasted Sausage Peppers and Onions
Tonight's post will be a short simple one.
I think there's really nothing better than roasted Italian sausage and peppers. You can eat them alone or you can put it in some crusty bread with some cheese and red sauce. The best part about this recipe is that it's so easy! Here's how I do it.
Start with about 6 links of good Italian sausage. This is sausage that i made a couple weeks ago and the vacuum seal didn't hold for some reason in the freezer. So since i had to defrost them i thought what the hell, i'll just cook it. Anywho- put the 6 links in a baking dish and toss it in a pre-heated 375 degree oven for about 45 minutes; turning them once about half way through.
Next we work on the peppers and onions. For this amount of sausage i used:
2 large sweet onions
4 medium green peppers
4 medium red peppers
Peel the onions and cut them in half through the root end and then slice the onions into crescent shapes.
Heat about 3 tablespoons of olive oil over medium high heat in a large frying pan. When the oil is just about shimmering add the onions and season with about a teaspoon of salt. Stir them up and keep an eye on them while you prep the peppers.
Core and seed the peppers, remove any of the ribs from the inside of the peppers and then cut them into strips. When the onions have started to caramelize and have cooked down a bit, add the peppers to the frying pan. i usually add some more olive oil here also, you don't have to but i like olive oil. Let that all cook down until the peppers are tender and the onions are nice and caramelized.
Now go check on your sausage. Depending on your oven and you sausages they may or may not be browned after 40 minutes. Mine were not browned, they were cooked through but not brown. Hey it happens to all of us sometimes. So here's what i did. I took the sausage out of the baking dish and put them on a plate. I then transferred all the onions and peppers to the baking dish that had the sausage and all the drippings from the sausage. i mix them all up and toss them back in the oven. i then add a little oil to the now empty frying pan and add my sausages to the pan over medium high heat. Keep an eye on them and turn them until they are browned nicely on all sides. It shouldn't take more than about 5 minutes or so. I then add them back to the baking dish with the peppers and onions.
And that's all there is to it people; you can bring them to table in the baking dish and it looks pretty damn good if i do say so myself. And for my more astute readers; yes- there is a sausage missing from the first picture to the finished dish picture. I got hungry- it happens!
See this was a quick post.
that is all.
I think there's really nothing better than roasted Italian sausage and peppers. You can eat them alone or you can put it in some crusty bread with some cheese and red sauce. The best part about this recipe is that it's so easy! Here's how I do it.
Start with about 6 links of good Italian sausage. This is sausage that i made a couple weeks ago and the vacuum seal didn't hold for some reason in the freezer. So since i had to defrost them i thought what the hell, i'll just cook it. Anywho- put the 6 links in a baking dish and toss it in a pre-heated 375 degree oven for about 45 minutes; turning them once about half way through.
Next we work on the peppers and onions. For this amount of sausage i used:
2 large sweet onions
4 medium green peppers
4 medium red peppers
Peel the onions and cut them in half through the root end and then slice the onions into crescent shapes.
Heat about 3 tablespoons of olive oil over medium high heat in a large frying pan. When the oil is just about shimmering add the onions and season with about a teaspoon of salt. Stir them up and keep an eye on them while you prep the peppers.
Core and seed the peppers, remove any of the ribs from the inside of the peppers and then cut them into strips. When the onions have started to caramelize and have cooked down a bit, add the peppers to the frying pan. i usually add some more olive oil here also, you don't have to but i like olive oil. Let that all cook down until the peppers are tender and the onions are nice and caramelized.
Now go check on your sausage. Depending on your oven and you sausages they may or may not be browned after 40 minutes. Mine were not browned, they were cooked through but not brown. Hey it happens to all of us sometimes. So here's what i did. I took the sausage out of the baking dish and put them on a plate. I then transferred all the onions and peppers to the baking dish that had the sausage and all the drippings from the sausage. i mix them all up and toss them back in the oven. i then add a little oil to the now empty frying pan and add my sausages to the pan over medium high heat. Keep an eye on them and turn them until they are browned nicely on all sides. It shouldn't take more than about 5 minutes or so. I then add them back to the baking dish with the peppers and onions.
And that's all there is to it people; you can bring them to table in the baking dish and it looks pretty damn good if i do say so myself. And for my more astute readers; yes- there is a sausage missing from the first picture to the finished dish picture. I got hungry- it happens!
See this was a quick post.
that is all.
