SAUSAGE WITH PEPPERS AND ONIONS
For an easy, hearty dinner (or breakfast or lunch) buy fresh Italian pork fennel sausages, preferably from an Italian deli or butcher. Pair them with quickly stewed peppers and onions, splashed with vinegar, and fried eggs.
Provided by David Tanis
Categories dinner, weekday, sausages, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prick each sausage in several places with a skewer or the tip of paring knife to prevent bursting. Put sausages in one layer in a skillet. Add water to cover and bring to a simmer. Cook for 5 minutes, then cover, turn off heat and let steep.
- Place a wide skillet over high heat and add 2 tablespoons olive oil. When oil is hot, add sliced peppers and onions. Season generously with salt and pepper, and cook, stirring frequently, until softened and beginning to brown, about 10 minutes. Adjust heat as necessary if mixture seems to be cooking too quickly. Add garlic just at the end, stir to incorporate and cook 1 minute more. Stir in the vinegar.
- Transfer pepper mixture to a platter. Over medium heat, coat pan with 1 tablespoon olive oil, add sausages and cook 2 to 3 minutes per side, to brown. Top pepper mixture with cooked sausages. Sprinkle with crushed red pepper and oregano and garnish with basil leaves.
- If desired, in the same wide skillet, fry eggs sunny side up in a little olive oil to accompany. Season with salt and pepper.
Nutrition Facts : @context http, Calories 892, UnsaturatedFat 46 grams, Carbohydrate 14 grams, Fat 77 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 26 grams, Sodium 1665 milligrams, Sugar 7 grams
GRILLED SAUSAGES, ONIONS AND PEPPERS
There is no more reliable guest at a cookout than sausage, roasted over the open fire. But before you grill the meat, get some peppers and onions soft and dark and fragrant in the heat, and use these as a bed on which to serve the links. Italian sausage works beautifully here, as do hot links and bratwurst. If cooking brats, think about simmering them first in beer and onions, then finishing them on the fire.
Provided by Sam Sifton
Categories barbecues, main course
Time 40m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
- Meanwhile, toss peppers and onions with oil and sprinkle with salt. Lightly prick sausages all over so that they do not burst.
- Put peppers and onions in a grill basket or directly on the grill, turning occasionally until they are softened and dark at the edges, 10 to 12 minutes. Move them to the side of the grill without coals.
- Place the sausages on the hot side of the grill, cover and cook, turning occasionally until they are cooked through, 8 to 10 minutes.
- Transfer the peppers and onions to a platter and top with the sausages. Drizzle with olive oil and serve.
Nutrition Facts : @context http, Calories 636, UnsaturatedFat 34 grams, Carbohydrate 10 grams, Fat 56 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 18 grams, Sodium 1110 milligrams, Sugar 5 grams
GRILLED ITALIAN SAUSAGE WITH PEPPERS AND ONIONS
Italian sausage, bell peppers, and onions made easy on the grill. You can also serve the sausage in hot dog buns and finely chop the veggies once grilled as a "relish". I like to add a squirt of mustard when I serve them this way.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Pork Sausage
Time 35m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Combine bell peppers and onions in a large bowl. Add olive oil, Italian seasoning, salt, and pepper. Stir to combine. Using a toothpick, poke 4 holes into each sausage to prevent them from exploding on the grill.
- Place vegetables in a grill basket and cook for 2 minutes. Add sausage directly to the grate and grill for 4 minutes. Flip sausage over, stir vegetables, and grill for 4 minutes more.
Nutrition Facts : Calories 305.4 calories, Carbohydrate 7.9 g, Cholesterol 60.7 mg, Fat 22.9 g, Fiber 1.6 g, Protein 16.6 g, SaturatedFat 7.5 g, Sodium 751.7 mg, Sugar 3.3 g
ITALIAN SAUSAGE AND PEPPER BURGERS
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onions and peppers and saute until the onions are translucent and the peppers are tender, 6 to 8 minutes. Stir in the tomato paste and cook for 1 minute longer. Remove from the heat.
- Preheat an outdoor grill to medium high.
- Combine both sausages in a bowl. Form into 4 patties. Grill until cooked through, 4 to 5 minutes per side. Top each burger with some of the onions and peppers and 2 slices of cheese, cover the grill and cook until the cheese melts.
- In a bowl, add the mayo and pesto and stir to combine. Spread the rolls with the pesto mayo, add the burgers and banana peppers and serve immediately.
WHAT TO SERVE WITH SAUSAGE (10 IRRESISTIBLE SIDES)
With summer so close, are you wondering what to serve with sausage? From baked beans to grilled vegetables, these sides are sure-fire BBQ crowd-pleasers.
Provided by insanelygood
Categories Side Dishes
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
GRILLED SAUSAGE, PEPPERS AND ONIONS (NINJA FOODI GRILL)
Grilled Sausage, Peppers and Onions is a super simple low carb meal you can make in your Ninja Foodi Grill or traditional grill.
Provided by Cris
Categories Main
Number Of Ingredients 5
Steps:
- Preheat your Ninja Foodi Grill (with grill grate insert) or traditional grill to medium heat.
- Drizzle vegetables with oil and season with salt and pepper and either place on grate for crisper vegetable or carefully place under the grate for a more sauteed vegetable.
- Add sausages to the grate.
- Cook for 10 minutes.
- Toss vegetables and turn sausages.
- Cook for an additional 10 minutes or until sausages reach an internal temperature of at least 160 and are charred to desired amount.
Nutrition Facts : Calories 256 kcal, Carbohydrate 5 g, Protein 10 g, Fat 22 g, SaturatedFat 7 g, Cholesterol 49 mg, Sodium 560 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
GRILLED SAUSAGE WITH PEPPERS AND ONIONS
Steps:
- Heat grill to medium-high heat. Place a grill pan on grill and allow to heat, approximately 5 minutes.
- While the grill is heating, core, and slice red and green peppers. Peel and slice the onions. Place the veggies in a large bowl. Drizzle with olive oil and sprinkle with salt and pepper.
- Place sausages on the hot grill pan. Cook sausages 2-3 minutes per side until slightly charred and cooked. Remove and place on a plate and tent with foil.
- Add peppers and onions to the grill pan, and cook for 5-7 minutes. Toss veggies when edges become charred. Remove from the grill pan.
- Serve sausage with peppers and onions with your favorite side dish or toasted rolls.
ITALIAN SAUSAGE WITH PEPPERS & ONIONS
Number Of Ingredients 14
Steps:
- Add oil to a large skillet over high heat.
- Brown the sausages well on all sides, I like to get a good amount of color on them. Color=flavor!
- Remove the sausages to a platter and set aside.
- Add the bell peppers and onions to the same skillet and cook for about 5 minutes, getting them a little bit brown as well.
- Reduce the heat to medium and add the garlic to the veggie mixture for the last minute.
- Next add the sausages back to the pan and dump in the tomato sauce and diced tomatoes with juice, the salt, Italian seasoning, onion powder and brown sugar.
- Bring to a boil then reduce to low and simmer covered for an hour or until sausages are cooked through.
- When you are ready to serve, toast your hoagie buns on both sides, then add the cheese to the inside of the buns and place back in the oven to broil until the cheese is melted.
- Add the Italian Sausage & peppers & onions to each hoagie and sprinkle with lots of Parmesan cheese. Serve with some of the tomato sauce on the side for dipping.
- My kiddos like their sausages cut up in bite size pieces before I put it on their hoagies, but that is optional.
GRILLED SAUSAGE PATTIES WITH PEPPERS AND ONIONS
Provided by Aaron McCargo Jr.
Categories main-dish
Time 22m
Yield 5 servings
Number Of Ingredients 16
Steps:
- Preheat the grill to 350 degrees F.
- In a large bowl mix together the pork and all of the spices. Mix well until evenly distributed. Shape the mixture into 5 equal patties. Grill the patties on each side until cooked to desired doneness, about 4 minutes on each side.
- In a large bowl, add olive oil, peppers, onions, salt and pepper, and toss together. Coat the mozzarella in the oil mixture, and transfer the slices to a large plate.
- Using a grate on top of the grill, arrange the onions and sliced peppers. Close the grill and allow to cook for 1 to 2 minutes on each side.
- Put the sliced peppers, onions and mozzarella on top of each meat patty. Close the grill and cook until the cheese melts, about 1 minute.
- Tuck a sausage patty into each roll and arrange on a serving platter.
- Cook's Note: After assembling each sandwich, gently squeeze the patty together so the bread absorbs some of the juice.
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5/5 (49)Category Main CourseCuisine Italian, Regional AmericanTotal Time 55 mins
- Make the sausage: In a medium bowl, mix together all the sausage ingredients until incorporated. Divide into 6 patties, 1 inch thick.
- Make the burgers: In a large skillet, heat the olive oil over medium-high heat. Add the peppers, onion and fennel, and cook, stirring often, until soft and caramelized, 20 minutes. Stir in the honey and vinegar, then season with salt and pepper. Remove from the heat and keep warm.
- Light a grill. Brush the burgers with olive oil and grill, flipping once, until charred and cooked through, about 12 minutes. After flipping, spoon the vegetables over each burger and top each with 1 slice of cheese. Spread Dijon mustard on both sides of the bun and then place the burger on the bottom half. Garnish with a few fennel fronds and top with the other half of the bun, then serve.
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- In a large microwavable bowl mix together the peppers, onion, vinegar, sugar, vegetable oil, salt, and pepper. Microwave for 7 minutes or until vegetables is just tender.
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- Prepare the grill for direct cooking over medium heat (350° to 450°F), and preheat a perforated grill pan over direct heat.
- In a medium bowl whisk together 2 tablespoons oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Add the bell peppers and onion and turn to coat.
- Cut each sausage in half lengthwise about three-fourths of the way through (you want to create a slit to hold the cheese later). Lightly brush the sausages on all sides with oil. Cut the baguette in half lengthwise, but not all the way through, so it will lie flat on the grill but remain hinged. Brush the cut sides of the baguette with oil.
- In a small bowl whisk the vinegar, garlic, 2 tablespoons oil, and the remaining ¼ teaspoon salt and ¼ teaspoon pepper to make a vinaigrette.
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