Irish Sausage Links With Peppers Onions Recipes

IRISH SAUSAGE LINKS WITH PEPPERS & ONIONS

Steps:

• I prefer using a cast iron skillet, but any skillet will do. Irish sausage is a blend of LEAN pork using garlic, white pepper, Majoram Onion Powder, and parsley as the main spice ingredients, there may also be other spices and is so tasty and good. There is only one store where I can find them and that is WALT'S IN DYER INDIANA. They make them in the store, & I just placed an order for 20 links.If you are in the area, pick up a package or two, you will not be disappointed.
• Add the butter and olive oil to a cast iron skillet, then heat on medium high heat. Add the sausage links. Allow the sausages to start to brown on each side, turning frequently to prevent burning.
• Once they have started to cook, add the sliced peppers and onions, and let them cook a bit, stir, then cover with a tight fitting lid, reduce the heat to low, then continue to cook till onions and peppers are translucent, and onions begins to carmelize somewhat & sausages are cooked through. About 15 minutes or so.
• Remove from heat and serve on long hard roll, can add Irish Swiss Cheese or any cheese of your choice, as well as mustard or catsup. But I prefer to eat mine with just the peppers and onions, and sometimes melted cheese.
• You are gonna love it, and will be making it quite often.You may notice that there are only green peppers and onions in one photo, and both RED AND GREEN in the other photo, that is because my husband ate all the green peppers & onions before I could take a picture, so I had to make a second batch, and used both red & green peppers this time. They really are good, you may need to make 2 batches as well.

DUBLIN CODDLE - IRISH SAUSAGE, BACON, ONION AND POTATO HOTPOT

Steps:

• Peel the potatoes. Cut large ones into three or four pieces: leave smaller ones whole. Finely chop the parsley. Boil the water and in it dissolve the bouillon cube.
• Grill or broil the sausages and bacon long enough to colour them. Be careful not to dry them out! Drain briefly on paper towels. When drained, chop the bacon into one-inch pieces. If you like, chop the sausages into large pieces as well. (Some people prefer to leave them whole.).
• Preheat the oven to 300F / 150°C In a large flameproof heavy pot with a tight lid, start layering the ingredients: onions, bacon, sausages or sausage pieces, potatoes. Season each layer liberally with fresh-ground pepper and the chopped fresh parsley. Continue until the ingredients are used up. Pour the bouillon mixture over the top. On the stove, bring the liquid to a boil. Immediately turn the heat down and cover the pot. (You may like to additionally put a layer of foil underneath the pot lid to help seal it.).
• Put the covered pot in the oven and cook for at least three hours. (Four or five hours won't hurt it.) At the two-hour point, check the pot and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times.
• To Serve. Guinness, bottled or draft, goes extremely well with this dish (indeed, adding a little to the pot toward the end of the process wouldn't hurt anything). Another good accompaniment is fresh soda bread, used to mop up the gravy!

SAUSAGE, PEPPERS, ONIONS, AND POTATO BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish.
• Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil in the skillet.
• Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish.
• Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
• Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.

SAUSAGES WITH PEPPERS AND ONIONS

Steps:

• Heat a large braiser or high-sided skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat the skillet. Once the oil is shimmering, add the sausages and brown on all sides until browned but not cooked through, 5 to 7 minutes. Remove them to a plate and let cool until cool enough to handle, then slice them into 1 1/2-inch pieces. Set aside.
• Turn the heat down to medium-low and add the remaining 2 tablespoons olive oil to the skillet. Add the peppers and onions and season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook the peppers and onions, stirring occasionally, until they begin to soften, about 5 minutes. Add the garlic and stir to incorporate. Continue cooking the vegetables over low heat until they're very soft, beginning to caramelize and have some spots of browning, about 40 minutes. If the vegetables start to look like they're getting too browned too quickly, add a splash of water to deglaze.
• Add the apple cider vinegar and the sausages to the skillet and stir to incorporate. Continue cooking until the sausages are cooked through, 10 to 15 minutes. Turn the heat off.
• Garnish with the basil and serve immediately.

SAUSAGE. PEPPERS AND ONIONS,IRIS

Steps:

• Spray skillet with olive oil and heat to just about to smoke. Add sausages and seasonings, let crust just start to form.
• Turn sausage, try not to pierce them add 1 cup of water and cover.let simmer 15 minutes.
• Remove cover and let some liquid cook down. Sausages should have a nice crust on them.
• Add your sliced onions and peppers on the top, then add garlic and 1 half stick of butter. Cover and simmer for 20 minutes.
• When nice amount of gravy is in the bottom of the skillet, pull the sausages from the bottom, letting onions, garlic and peppers onto the bottom. After 10 minutes stir all . Serve hot with favorite toppings. We melt mozzarella over all. Enjoy

ELITETWIG'S GUINNESS STOUT SAUSAGES AND ONIONS

Steps:

• Prick Sausages using a fork about 6 times in each.
• Place oil in a Large Frying pan over a medium heat. Add Sausages.
• Turn Sausages occasionally until brown all over. Add Onions, garlic, paprika and Sugar.
• Stir carefully covering Sausages and Onions in the Sugar unitl Sugar has dissolved and is caramilising and bubbling slighty. Remove Garlic Clove.
• Add Guinness Stout and stir in carefully.
• Bring to boil and then reduced liquid by about half about 7-10mins. Taste tewt. Add salt if required.
• Once liquid reduced, plate up and serve with mash potato.