Chicago Style Sausage And Peppers Recipes

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CHICAGO STYLE SAUSAGE AND PEPPERS



Chicago Style Sausage and Peppers image

Make and share this Chicago Style Sausage and Peppers recipe from Food.com.

Provided by Punky Julster

Categories     Pork

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11

2 tablespoons corn oil
1 large red onion, thinly sliced
2 large yellow bell peppers, cored, seeded and thinly sliced
2 large red bell peppers, cored, seeded and thinly sliced
1/4 cup jack daniels sour mash whiskey
1/4 cup dark brown sugar, packed
1 tablespoon chopped fresh thyme
salt and pepper
8 hot Italian sausages
8 good quality hot dog buns
2 tablespoons reserved sausage pan drippings or 2 tablespoons soft butter

Steps:

  • Heat corn oil in large skillet and sauté the onions and peppers until tender and beginning to brown, about 10 minutes over medium heat.
  • Add the bourbon and stir quickly until absorbed.
  • Add the brown sugar and stir until the sugar melts.
  • Season with thyme, salt and pepper. (Can be refrigerated for one week. Let come to room temperature before serving.).
  • Char-grill the sausages until slightly blackened and cooked through.
  • Brush the hot dog buns with a little sausage grease or butter and toast over the grill or under the broiler.
  • Nestle a sausage in a bun and top with about 2 tablespoons of peppers and onions.

Nutrition Facts : Calories 595.6, Fat 38.6, SaturatedFat 13.4, Cholesterol 85.9, Sodium 1037, Carbohydrate 36.1, Fiber 2.5, Sugar 11.8, Protein 21.2

CLASSIC ITALIAN SAUSAGE, PEPPERS & ONIONS



Classic Italian Sausage, Peppers & Onions image

Sausage, Peppers & Onions is a classic Italian favorite, especially if you grew up in Chicago. Grill the sausage on the BBQ to get that great char flavor, and to roast the peppers and onions in a hot oven, Then combine the grilled sausage with the roasted peppers, onions, and all the juices. Maybe add a drizzle of olive oil. Serve with crusty Turano rolls.

Provided by Cara Kretz

Categories     Main Course

Time 1h

Number Of Ingredients 10

5 pounds Italian sausage (Sweet or Hot, or a combo)
2 large red bell peppers
2 large green bell peppers
2 large orange bell peppers
2 large yellow bell peppers
2 large Anaheim peppers
2 large sweet onions
2 tablespoons olive oil
2 teaspoons kosher salt
2 teaspoons black pepper

Steps:

  • Preheat the oven to 425 F.
  • Remove the stems and seeds from all the peppers. Cut in 2 inch chucks, Arrange on a lined baking sheet.
  • Peel and slice the onions. Arrange on a separate lined baking pan. Drizzle the peppers and onions with the olive oil. Toss to coat. Dust each baking sheet with salt and pepper. Place in hot oven and roast for 30 to 40 minutes or until the ends are charred and the vegetables are soft. The onions may take another 5 - 10 minutes to cook and slightly caramelize.
  • Remove from the oven. Transfer peppers and onions with all the juices to a covered foil pan. Keep warm until the sausage is ready.
  • Cook the Italian sausage coils (or links) on a hot grill over direct flames for about 15 - 20 minutes. Turn occasionally to get even cooking and allow for grill marks. The sausage should be cooked until the pink has just left the center of the sausage. Do not overcook.
  • Transfer the cooked sausage to a cutting board. Cut the sausage in 4 inch pieces on the diagonal.
  • Combine the sausage pieces with the roasted vegetables and toss to combine the juices. Drizzle with more olive oil if needed. Serve in a large serving platter with cut Turano sausage rolls on the side. It is extra special to lightly toast the inside of the buns on the grill!

ITALIAN SAUSAGE, PEPPERS, AND ONIONS



Italian Sausage, Peppers, and Onions image

My family has been using this very simple and delicious recipe for sausage, peppers, and onions for years and years now. For an extra kick, try using half sweet sausage and half hot sausage!

Provided by GIGI9801

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 10

6 (4 ounce) links sweet Italian sausage
2 tablespoons butter
1 yellow onion, sliced
½ red onion, sliced
4 cloves garlic, minced
1 large red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon dried basil
1 teaspoon dried oregano
¼ cup white wine

Steps:

  • Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
  • Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
  • Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

Nutrition Facts : Calories 461.1 calories, Carbohydrate 7 g, Cholesterol 96.1 mg, Fat 39.4 g, Fiber 1.6 g, Protein 17.1 g, SaturatedFat 15.2 g, Sodium 857 mg, Sugar 2.9 g

CHICAGO STYLE ITALIAN SAUSAGE AND PEPPER DEEP DISH PIZZA



Chicago Style Italian Sausage and Pepper Deep Dish Pizza image

Provided by Emeril Lagasse

Categories     main-dish

Time 3h20m

Yield 2 (12-inch) pizzas

Number Of Ingredients 17

1 recipe basic pizza dough, recipe follows
3 tablespoons olive oil
4 cups thinly sliced yellow onions
Salt and freshly ground black pepper
4 cups thinly sliced green bell peppers
1 pound Italian sausage, crumbled
1/2-pound provolone, sliced
2 cups button mushrooms, sliced
2 cups your favorite tomato sauce
1/2-pound mozzarella, sliced
1 package active dry yeast
2 teaspoons sugar
1 cup warm water (110 degrees F)
1/4 cup lard or vegetable shortening
3 to 4 cups all-purpose flour
2 teaspoons salt
Olive oil

Steps:

  • Divide the dough in half. Roll each half into a 12-inch circle, about 1/2-inch thick. Press the dough into 2 greased 12-inch deep-dish pizza pans. Cover with a clean dish towel and let rise 30 minutes.
  • Preheat the oven to 400 degrees F.
  • In a large saute pan, over medium heat, add 2 tablespoons of the olive oil. When the oil is hot, add the onions. Season with salt and pepper and saute for 2 minutes. Add the peppers, season with salt and pepper, and continue to saute for 3 minutes. Remove from the heat. Transfer to a bowl and set aside.
  • In the same pan, over medium heat, add the sausage and render for 4 to 6 minutes. Remove and drain on paper towels.
  • Lay 1/4-pound of the sliced provolone on the bottom of each pizza. Spoon 1/2 the onion and pepper mixture over each pizza. Sprinkle 1/2 of the sausage over the onion mixture on each pizza. Scatter 1 cup sliced mushrooms over sausage. Spread 1 cup of the tomato sauce over the top of each pizza. Layer 1/4-pound mozzarella slices over top of each pizza. Drizzle with remaining olive oil. Bake the pizzas for 25 to 30 minutes or until golden brown.
  • Remove the pizza from the oven and cut into individual servings.
  • In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.

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