Sausage Peppers Patti Labelles Recipe 485
BLACK-EYED PEAS AND GREENS WITH SAUSAGE RECIPE - (4.8/5)
Provided by gpawilson
Number Of Ingredients 13
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)
Provided by Talk2usoon
Number Of Ingredients 14
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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