ITALIAN SAUSAGE, PEPPERS, AND ONIONS
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
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
ITALIAN-STYLE SAUSAGE AND PEPPERS
In this quick and easy sausage and peppers variation, a mix of flavors is brought together with the ease of just adding Classico® Tomato & Basil Sauce.
Provided by Classico
Categories Trusted Brands: Recipes and Tips Classico® Pasta Sauce
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the oil in a skillet over medium heat. Add the sausages; cook until browned on all sides, following cooking instructions indicated on the packaging. Remove sausages from the pan. Drain grease, leaving about a tablespoon for the vegetables.
- Cook peppers and onions in skillet over medium heat until they begin to soften. Add garlic, salt, and pepper and cook one more minute.
- Stir in Classico Tomato & Basil Sauce. Increase heat until sauce begins to boil; reduce heat and simmer over low heat.
- Cut the sausages into 1-inch pieces; add to the pan and stir to combine. Cook until the sauce has thickened and the peppers and onions are soft, about 10 minutes.
- Serve in bowls or on rolls as sandwiches.
Nutrition Facts : Calories 563.5 calories, Carbohydrate 47.6 g, Cholesterol 44.6 mg, Fat 31.5 g, Fiber 6 g, Protein 22.9 g, SaturatedFat 8.8 g, Sodium 2169.6 mg, Sugar 13.3 g
IMPOSSIBLY EASY ITALIAN SAUSAGE PIE
Dinner's impossibly easy! Top this sausage pie with a spoonful of warm pasta sauce, and you'll think you're eating pizza.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain. Spread sausage in pie plate. Sprinkle with vegetables.
- In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
- Bake 30 to 35 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.
Nutrition Facts : Calories 210, Carbohydrate 17 g, Cholesterol 95 mg, Fat 1/2, Fiber 3 g, Protein 11 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 6 g, TransFat 0 g
ITALIAN SAUSAGE PIE
This pie makes a lovely light supper dish. It takes very little time to put together and bake. Serve it with your favorite salad. This recipe is adapted from a cookbook by The Sons of Italy Florida Foundation.
Provided by Miss Annie
Categories Savory Pies
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place pie shell in oven during the pre-heating time for about 5- 10 minutes in order to firm the bottom some.
- Don't overcook!
- Remove casing from the sausage and crumble.
- Sauté sausage and onions; drain well and spoon into prepared pie shell.
- Blend eggs, milk, cheese, salt and pepper; pour over sausage mixture.
- Bake at 350 degrees F. for 35 minutes, or until custard sets and tests clean with a knife.
- Allow to cool slightly.
- Cut into 8 wedges and serve.
Nutrition Facts : Calories 376.6, Fat 28.6, SaturatedFat 11.3, Cholesterol 121.7, Sodium 750.5, Carbohydrate 13.9, Fiber 1, Sugar 1.1, Protein 15.4
BBQ ITALIAN SAUSAGE AND PEPPER PIE
Forget those fancy brick-stone ovens - fire up the grill for this perfect sausage, peppers and onions pizza pie.
Categories pizza pizza recipe sausage and pepper pizza bbq pizza grilled pizza pizza on the grill summer pizza summer pizza recipe dinner recipe appetizer recipe summer dinner recipe dinner appetizer pizza pie
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat grill on medium-high. Lightly dust baking sheet with flour. On floured surface, shape dough into 14-inch round; place on prepared sheet. Brush dough with 1 teaspoon oil.
- Place peppers and sausages, cut sides down, on grill and cook, covered, 3 minutes. Turn and grill, covered, until sausages are cooked through and peppers are tender, 2 to 3 minutes more. Transfer to cutting board; slice.
- Transfer pizza dough to hot grill grate, oiled side down, and cook, covered, until top begins to bubble and bottom is crisp, about 2 minutes. Brush top of dough with remaining 1 teaspoon oil.
- Turn dough over and sprinkle grilled side with half of mozzarella, then all of onion. Top with peppers, sausage and pepperoncini; sprinkle with remaining cheese. Grill, covered, until bottom is golden brown and crisp and mozzarella has melted, about 3 minutes. Transfer to cutting board; cut into pieces to serve.
ITALIAN SAUSAGE AND SPINACH PIE
The basic recipe came from my mother, but I've added a few ingredients. The flavors blend so well, and it even tastes good cold. This makes a hearty supper, especially when you serve it with a side of pasta. -Teresa Johnson, Peru, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, brown sausage and onion over medium heat until sausage is no longer pink, breaking sausage into crumbles, 6-8 minutes; drain., Separate 1 egg; reserve yolk for brushing pastry. In a large bowl, whisk remaining eggs and egg white. Stir in sausage mixture, spinach, mozzarella cheese, ricotta cheese, garlic powder and pepper., Preheat oven to 375°. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry even with rim. Add sausage mixture. Roll remaining pastry dough to a 1/8-in.-thick circle. Place over filling; trim, seal and flute edge. , In a small bowl, whisk water and reserved egg yolk; brush over crust. Cut slits in top., Bake until golden brown, 50 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 608 calories, Fat 40g fat (19g saturated fat), Cholesterol 248mg cholesterol, Sodium 787mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 1g fiber), Protein 28g protein.
SAUSAGE AND RICE CASSEROLE
Quick and easy Italian Sausage and Rice Casserole. Cooks in just ONE POT! Smoky chicken sausage, juicy bell peppers, and brown rice in a zesty tomato sauce.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon olive oil in a large nonstick skillet with a tight-fitting lid over medium-high heat. Add the sausage slices and cook for a few minutes on each side, until brown, about 5 to 8 minutes total. Remove to a plate, blot with paper towels to remove any excess oil, and set aside. (Tip: To finish this meal in 30 minutes, prep the peppers and onions while the sausage browns.)
- With a paper towel, carefully wipe the skillet until it is mostly clean. Heat the remaining tablespoon olive oil over medium high. Add the bell peppers, onion, basil, salt, and pepper and cook until the onion begins to soften and brown, about 3 minutes. Add the rice, garlic, and red pepper flakes, stirring to coat the rice. Cook until fragrant, about 30 seconds. Add the chicken broth and canned tomatoes in their juices, stirring well. Bring to a boil, stir again, then cover and simmer on low heat for 5 minutes.
- Stir in the reserved sausage slices until evenly distributed, then re-cover the skillet and remove from the heat. Let stand 5 minutes, until most of the remaining liquid is absorbed and the rice is tender. Sprinkle with parsley and serve warm.
Nutrition Facts : ServingSize 1 (of 4), about 1 3/4 cups, Calories 277 kcal, Carbohydrate 24 g, Protein 20 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 66 mg, Sodium 1215 mg, Fiber 4 g, Sugar 4 g
SAUSAGE AND PEPPER "PIE"
This savory "pie" is very much like a calzone. Filled with oodles of cheese, green pepper, onion and Italian sausage, your family will ask for seconds!
Provided by Judith Hannemann
Categories Comfort Foods Everyday Meals Pork
Time 40m
Number Of Ingredients 8
Steps:
- *Hot, sweet or specially flavored is fine. If you're using links, cut into 1/4-inch slices. If using bulk sausage, brown and drain.
- Preheat oven to 375 degrees F. Line a large (15 x 10-inch) baking sheet with parchment.
- Heat olive oil in a large skillet. Saute the bell pepper and onions about 5 minutes, or until the onion turns translucent.
- Pat one package (do NOT separate into individual rolls) of the crescent roll dough into a rectangle on prepared baking sheet, sealing seams.
- Layer the cheeses on top of the roll dough. Spread the sausage evenly over the cheese. Spread peppers and onions over the sausage.
- Open remaining rolls-again do NOT separate. Lay them across the top of the "pie" sealing seams and ends as best you can-it's OK if it looks a bit "rustic."
- Sprinkle parmesan cheese on the top "crust."
- Bake at 375 degrees F for 20-25 minutes or until roll dough is golden brown.
Nutrition Facts : ServingSize 1 person, Calories 514 kcal, Carbohydrate 5 g, Protein 27 g, Fat 42 g, SaturatedFat 19 g, Cholesterol 108 mg, Sodium 1066 mg, Fiber 1 g, Sugar 2 g
ITALIAN SAUSAGE AND PEPPER PIE
This was inspired by the Tuscan Italian Sausage Pot Pie by KC Cooker on this site; I just changed it up to make it emulate my favorite sandwich! My family really liked it--hope you do too....
Provided by Raquel Grinnell
Categories Savory Pies
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees.
- Heat oil in a large saute pan or skillet over medium-high heat. Saute onions for a few minutes or until translucent, then throw in the peppers, garlic, salt, italian seasoning and optional cayenne. Saute for 6-7 minutes or until the peppers are soft. Remove veggies from the pan with a slotted spoon, leaving behind as much oil as possible.
- Remove the sausage from it's casings and pull apart with your fingers. Throw into the pan and brown, breaking apart with a wooden spoon. When browned, drain the grease from the pan and add the veggies back in, along with the tomato paste. Stir to combine. Add half of the mozarella and stir again.
- Pour the mixture into a large oven-proof skillet or pie pan. Top with the remaining mozarella.
- Unroll the crescent dough and separate into triangles. Arrange in a spiral with the points of the dough towards the center, overlapping slightly to cover the sausage mixture completely. Press the dough to the edges of the pie pan to seal.
- Bake for 12 minutes, or until the crust is golden brown.
Nutrition Facts : Calories 422.4, Fat 25.9, SaturatedFat 9.7, Cholesterol 66.2, Sodium 1179, Carbohydrate 27.1, Fiber 3, Sugar 6.4, Protein 20.6
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