Sausage Peppers Patti Labelles Recipe 485

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BLACK-EYED PEAS AND GREENS WITH SAUSAGE RECIPE - (4.8/5)



Black-Eyed Peas and Greens with Sausage Recipe - (4.8/5) image

Provided by gpawilson

Number Of Ingredients 13

2 tablespoons olive oil
1 teaspoon thyme, divided
1 large onion, chopped
2 slices bacon, chopped
4 garlic cloves, minced
1 teaspoon salt, divided
1 large bunch turnip greens, chopped
4 cups reduced-sodium chicken broth, divided
1 tablespoon balsamic vinegar
6 cups frozen black-eyed peas (about 2 1/2 pounds) If using canned black-eyed peas, rinse and drain the peas, then add to the pot during the last 15 minutes of cooking.
1 (16-ounce) can diced tomatoes
12 ounces smoked beef kielbasa, sliced
2 cups water (about)

Steps:

  • Heat a medium stockpot over high heat. Add olive oil, 1/2 teaspoon thyme, red pepper flakes and black pepper. And onion and bacon and saute until onion is tender. Add garlic and 1/2 teaspoon salt. Cook about 1 minute. Add greens a little at a time, cooking until wilted. Add 1/2 cup chicken broth. Once the greens are cooked down, add balsamic vinegar and sugar. Cover and simmer 5 minutes. Gently stir in peas, 3 1/2 cups chicken broth, 1/2 teaspoon thyme, 1/2 teaspoon salt and black pepper. Stir well. Pour in greens with cooking liquid (pot likker). Fold in kielbasa. Cover and simmer over low heat until liquid is reduced by one-third, about 45 minutes. Uncover and continue to simmer until desired consistency is reached.

SAUSAGE & PEPPERS - PATTI LABELLE'S RECIPE - (4.8/5)



Sausage & Peppers - Patti LaBelle's Recipe - (4.8/5) image

Provided by Talk2usoon

Number Of Ingredients 14

2 tablespoons olive oil
1 pound Italian pork sausage, casings removed
1 large onion, sliced (I used a red onion)
1 large green bell pepper, seeded and cut into 1/2 inch wide strips
1 large yellow (or use another red) pepper, seeded and cut into 1/2 inch wide strips
2 garlic cloves, minced
One (28 ounce) can crushed tomatoes
1/2 cup water
2 teaspoons dried basil
2 teaspoons dried oregano
1/4 teaspoon crushed red pepper flakes
Salt
1 pound of spaghetti
Freshly grated Romano cheese

Steps:

  • In a large dutch oven, heat oil over medium high heat. Add the sausage. Cook, breaking up the sausage with the side of a spoon into one inch chunks, until the sausage is browned, about 10 minutes. Using a slotted spoon, tranfer the sausage to paper towels to drain.Pour off all but 2 teaspoons of the drippings in the skillet. Add the onion, bell peppers, and the garlic. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Stir in the tomatoes, water, basil, oregano, and red pepper flakes. Bring to a boil. Reduce the heat to medium-low. Cook, uncovered, until thickened, about 20 minutes. Season with salt to taste. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Stir in the spaghetti. Cook, stirring occasionally, until barely tender, about 9 minutes. Drain well. Serve the spaghetti in individual serving bowls, with the sausage and peppers over the top. Pass the cheese on the side.

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