Italian Sausages With Peppers And Onions 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

SAUSAGE WITH PEPPERS AND ONIONS

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.

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.

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.

ITALIAN SAUSAGE WITH PEPPERS & ONIONS

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.

SAUSAGE, PEPPERS, AND ONIONS

Steps:

• Deglaze pan with wine (optional): Add the Marsala or red wine if you are using. Scrape the bottom of the pan with a metal spatula or wooden spoon to release all the browned and blackened bits. Let the wine cook down by half.

ITALIAN SAUSAGES WITH PEPPERS AND ONIONS

Steps:

• Place sausage in hot cast iron skillet and brown on all sides. Add water, cover and let steam for 5 to 8 minutes or until sausages are no longer pink in the middle. Remove to plate.
• Drain off any remaining water from skillet. Add olive oil to same skillet along with peppers and onions. Cook over medium heat until soft, about 20 minutes. Place sausage in a roll with peppers and onions. Serve.

ITALIAN SAUSAGE AND PEPPERS

Steps:

• Add vegetable oil to a large pan and heat over medium-high heat. Add sausages and cook until browned on all sides. Remove sausage from pan and set aside (Note: You do not need to cook it through at this point.)
• Add onion and peppers to grease left in pan and cook over medium heat until softened. Add garlic and cook for 1 minute.
• Slice sausage into 1 to 1 1/2-inch pieces.
• Return sausage to pan along with all other ingredients.
• Cook for 5 to 10 minutes, until sausage is cooked through and sauce is thickened.
• Serve on hoagie rolls if desired.

ITALIAN SAUSAGE AND ONIONS

Steps:

• Heat the oil in a large heavy skillet. Add the sausages and cook over medium heat until browned on both sides, about 10 minutes.
• Remove sausages from pan onto papertowel.
• In same pan, add onions, salt, and pepper. Cook until golden brown and softened, about 5 minutes.
• Add Italian seasoning, basil, and garlic. Cook 2 or 3 minutes.
• Add the tomato paste, stirring to coat the onions, then add the Marsala, tomatoes, and chili flakes. Stir to combine, scaping the bottom of the pan to loosen all the browned bits. Bring to a simmer.
• Cut the sausages into 1 inch pieces and add to the onion tomato mixture. Stir to combine and simmer until most of the liquid has evaporated and the mixture has thickened, about 30 minutes.

GRILLED ITALIAN SAUSAGE WITH PEPPERS AND ONIONS

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.

ITALIAN SAUSAGE, POTATOES, PEPPERS AND ONIONS

Steps:

• Preheat oven to 425° F (220° C).
• Place oven grate on the lower center rack, that is the second from the bottom.
• Add the potato wedges to a large pot of cold salted water.
• Bring to a boil, reduce the heat and then simmer until tender or a knife can pierce through. This takes about 8-10 minutes all depending on how thick your wedges are.
• Add 2 tablespoons of olive oil to a large skillet, over medium-high heat.
• Lower the heat to medium, add 3-4 chopped garlic cloves and stir for about 30 seconds.
• Add the 2 sliced onions and cook for about 5-7 minutes.
• Add salt and pepper to taste. If you like a little heat, go ahead and add a pinch or two of red pepper flakes.
• Add the Italian sausages to the pan and combine with the onions. Saute for about 10 minutes.
• Check the potatoes for doneness.
• If a knife can easily be inserted, they are done. With a slotted spoon, transfer the parboiled potatoes to a large bowl.
• Add 1 teaspoon of paprika and 1 tablespoon of olive oil. Combine with the parboiled potatoes and set aside.
• Add the sliced red and yellow peppers and the green onions to the pan. Saute for about 5 minutes or until they just begin to soften
• Transfer both the sausage and the potato mixture to a large deep baking dish (approximately 9 x 13 inches).
• Toss gently together.
• If desired, sprinkle with a little more paprika, about ½ teaspoon or so.
• Cover with aluminum foil and bake for about 20 minutes.
• Uncover and bake for another 15-20 minutes or until most of the moisture has evaporated and the top layer appears to be nicely roasted.
• Transfer to a serving dish, garnish with fresh chopped parsley and serve.

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.

ITALIAN SAUSAGE WITH FENNEL, PEPPERS, AND ONIONS

Steps:

• Preheat broiler.
• Toss together all ingredients except fennel fronds with 1/2 teaspoon salt in a large shallow baking pan. Broil 4 inches from heat until sausage is browned and vegetables begin to soften, about 10 minutes. Turn over and stir, then broil until sausage is just cooked through and vegetables are softened, 8 to 10 minutes more. Serve sprinkled with fennel fronds.

ITALIAN SAUSAGES WITH PEPPERS AND ONIONS

Steps:

• Place sausage in hot cast iron skillet and brown on all sides. Add water, cover and let steam for 5 to 8 minutes or until sausages are no longer pink in the middle. Remove to plate. Drain off any remaining water from skillet. Add olive oil to same skillet along with peppers and onions. Cook over medium heat until soft, about 20 minutes. Place sausage in a roll with peppers and onions. Serve.