Italian Sausage Peppers and Onions… a great “street festival”
food… easy to make at home and oh so good!
TIPS
There are a number of ways to make these…. I always par boil
the sausage…. then either pan fry, flat grill or grill them on the BBQ… any way
you decide to cook them are all good and all very easy.
I parboil them so I can limit the amount of time I have them
on the grill or in the fry pan.. I don’t like to incinerate them but you do
need to cook them through and parboiling them is the easiest way to do that.
I pierce the skin with a sharp tonged fork in a few places
so the grease seeps out.. nothing worse than biting into a cooked sausage and
having a splat of hot grease hit your lip or face.
These can be served so many ways…. In hot dog buns, hoagie
rolls … over cooked pasta or rice…
Quantities can be varied if you prefer… just eyeball the
amount of onion and peppers….
Don’t over-use the olive oil…. a little goes a long way… you
may not even need any depending on the amount of grease that renders from the
sausage or how you make it.
How you make the onions and peppers… you can make them in a
skillet with a little olive oil … which you will need to if you decide to
finish cooking the sausages on the BBQ grill.
You can also cook them when you finish cooking the sausages
in the skillet… if the sausages don’t render much grease.. just drizzle a
little olive oil in there and toss the onions and peppers to coat them.. don’t
let them burn.. a little dark is good.. too much can make them taste bitter.
I love to serve this with a pasta salad on the side… a great
weekend meal to watch the game or enjoy on the deck or patio … it makes a
wonderful dish for a backyard BBQ.
Recipe: Italian Sausage Peppers and Onions
All you need:
5-6 Italian Sausages in casings (Hot or Sweet or Both)
1 large sweet onion, sliced fairly thin
1 red pepper, sliced
1 green pepper, sliced
1 yellow pepper, sliced
1-2 tablespoons olive oil (only if needed *See TIPS)
Hot dog or sub rolls
All you need to do:
Take a sharp knife or fork and pierce the skin of the
sausages a few times and place in a skillet with high sides.
Add enough water to come up to about half the sausage(s). Cook over medium to high heat and bring to a
brisk simmer for about 20 minutes, turning them over about half way through
cooking.
The water will cook off… and that’s perfectly fine…. as long
as they have cooked about 20 minutes. If
not, then add some more water. If you
still have water in your pan… dump out the left over water… and return the
skillet to the heat.
Mine usually totally evaporates… and I just leave the
sausages in the pan. Add a little olive
oil and dump the onions and peppers in the pan… and cook the sausages until
they are nicely browned on all sides and the center is no longer pink.
You can pierce the sausages a bit more to get more of their
grease in the pan to flavor the onions and peppers.
If your onions and peppers brown faster than the sausages..
then remove them to a platter and continue cooking the sausages.
Serve on hot dog buns, sub rolls or with pasta.
