Italian Sausage With Peppers And Onions Over Polenta Recipes

ITALIAN SAUSAGE, PEPPERS AND ONIONS AND RECIPE

Steps:

• Wash peppers thoroughly
• Cut peppers in strips
• Fry in olive oil 5 - 10 minutes
• Add onion
• Remove peppers
• Add sausage and fry until brown and cooked through
• Mix everything together in baking pan
• Bake 375 for 10 minutes

CLASSIC ITALIAN SAUSAGE, PEPPERS & ONIONS

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

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.

SAUSAGE-AND-PEPPER RAGU OVER POLENTA

Steps:

• Heat a large skillet over medium-high; melt 2 tablespoons butter. Pierce sausages with a fork; add to skillet. Cook until browned in places, 4 to 5 minutes. Transfer to a plate. Meanwhile, cut vegetables into 1/2-inch slices; add to skillet. Season with salt and pepper; cook, stirring, until browned in places, 4 to 5 minutes. Stir in tomato paste; cook 1 minute. Return sausages to skillet with 3/4 cup broth; bring to a boil. Cover, reduce heat, and simmer 4 to 5 minutes. Uncover; simmer until slightly thickened, 1 to 2 minutes more.
• In a saucepan, combine polenta, 2 cups broth, and 1 cup water; bring to a boil. Reduce heat to medium; cook, stirring constantly, until thick and smooth, 1 to 2 minutes. Remove from heat. Stir in 2 tablespoons butter and cheese; season with salt and pepper. Serve, with ragu, parsley, and more cheese and pepper.

ITALIAN SAUSAGE PEPPERS AND ONIONS

Steps:

• Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
• Keeping the pan over medium heat, Add the Italian seasoning, basil, and garlic and cook 2 more minutes.
• Add the Marsala wine, tomatoes, tomato paste and stir, add chili flakes, if using.
• Add the peppers, onions, salt, and pepper and bring to a simmer.
• Return sausage to skillet with the vegetables. Reduce heat to low, and simmer 15 minutes, or until the sauce has thickened.
• Serve over mashed potatoes, noodles, polenta, cauliflower rice or, if serving as a sandwich, split the hoagie rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture.

SAUSAGE AND PEPPERS OVER CREAMY PARMESAN POLENTA

Steps:

• Combine chicken stock, half-and-half, and 1 1/2 teaspoon salt in a large saucepan; cover and bring to a boil. Whisk in polenta. Reduce heat to low; cook, whisking often, until polenta is soft, about 15 minutes.
• Heat olive oil in a large skillet over high heat. Add sausage links; cook, turning often, until browned on all sides, about 6 minutes. Transfer to a plate.
• Stir remaining 1 teaspoon salt, red bell pepper, yellow bell pepper, red onion, and oregano into the skillet. Cook over medium heat, stirring often, until onion is translucent, about 6 minutes. Add garlic; cook and stir for 1 minute. Reduce heat to low; pour in white wine. Stir in marinara sauce.
• Slice sausages and return to the skillet. Cook, covered, until no longer pink in the center, about 3 minutes.
• Stir 1/2 cup Parmesan cheese and butter into polenta until melted. Season with black pepper. Divide polenta among 4 serving plates. Top with sausage and pepper mixture. Garnish with remaining 1/4 cup Parmesan cheese and basil.

SAUSAGE, PEPPERS AND ONIONS

Steps:

• Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
• Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
• Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
• Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
• Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.

SAUSAGE & PEPPERS WITH CHEESE POLENTA

Steps:

• In a large heavy saucepan, bring 2-1/2 cups broth and water to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon 15-20 minutes or until polenta is thickened and pulls away cleanly from sides of pan., Meanwhile, in a large skillet, heat oil over medium heat. Add sausage, peppers and onion; cook and stir 5-7 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Add remaining broth, stirring to loosen browned bits from pan; heat through., Remove polenta from heat; stir in cheese, milk and butter until cheese is melted. Serve with sausage mixture.

EASY ONE-SKILLET SAUSAGE AND PEPPERS WITH RICE

Steps:

• To a large skillet, add the olive oil, sausage, onion, and sauté for about 8 minutes over medium-high heat, or until sausage is cooked through and onions are lightly golden browned. Stir and flip intermittently.
• Add the peppers, garlic, and sauté for 1 to 2 minutes. Stir intermittently.
• Turn the heat to medium-low, and add the rice, chicken broth, and cook covered for about 5 to 10 minutes or until rice is tender, done, and all liquid has been absorbed.
• Turn off the heat, add the parsley, and stir to combine.
• Taste dish and add salt and pepper, to taste. Serve immediately. Dish will keep airtight in the fridge for 5 days. Reheat gently as necessary.

POLENTA WITH SAUSAGE AND PEPPERS

Steps:

• Bring 6 cups of water to a simmer and add the polenta. Cook over low heat, stirring often, 45 minutes. Stir in the butter, Parmesan and olive oil and keep warm.
• Add the tomatoes, sausage, garlic, peppers, onion and crushed red pepper to a large cast-iron pot and simmer, 30 minutes. Serve sauce over polenta, topped with some ricotta and basil.

ITALIAN SAUSAGE WITH PEPPERS AND ONIONS OVER POLENTA

Steps:

• In a large skillet, warm 2 tablespoons olive oil over medium-high heat. Add the sausages and brown well. Remove and set aside. Reduce heat to medium and stir in the peppers and onions. Sauté, stirring often, until very tender and lightly browned, about 8 minutes. Return the sausage to the pan and stir in the remaining olive oil and the oregano. Reduce heat to very low, cover and set aside while you make the polenta. To make the polenta, bring water to a boil in a teakettle. Turn off heat. Bring broth to boil in a large, heavy saucepan. Reduce heat to low. Stir in the salt and olive oil. Add the polenta very, very gradually, stirring constantly with a wooden spoon. Take your time. Once all the polenta is added let it cook over very low heat for about 5 minutes, stirring constantly. If the polenta becomes to thick to stir, pour in some hot water and blend it in. The polenta is done when it is smooth, shiny and tender. Turn off the heat and stir in the butter and Parmesan. Divide polenta among 4 bowls. Spoon sausage, peppers and onions over the polenta and serve. Pass extra Parmesan for sprinkling.

SAUSAGE & PEPPERS WITH POLENTA

Steps:

• Bring milk and 1 teaspoon salt to boiling in a medium saucepan.
• Pierce sweet Italian sausages with a fork. Place in a 10-inch deep skillet and cook, covered, over medium-high heat until browned.
• Meanwhile stir instant polenta into boiling milk.
• Cook, stirring, for 3 minutes.
• Remove from heat and stir in 3 tablespoons EACH grated parm and butter.
• Pour polenta onto serving platter, spreading evenly.
• To sausages, add peppers and tomatoes.
• Reduce heat to medium, partially cover and cook 5 minutes.
• Pour mixture over polenta and top with additional grated Parm.