Smoked Sausage Taters Peppers And Onions Country Style Recipes

CLASSIC SMOKED SAUSAGE & PEPPERS

Steps:

• Saute sausage in a large skillet over medium-high heat for 3 minutes, turning occasionally.
• Add olive oil, onion, peppers and oregano, cooking until tender, about 3 minutes.
• Remove from heat, stir in Parmesan cheese.

SMOKED SAUSAGE, TATERS, PEPPERS AND ONIONS COUNTRY STYLE

Steps:

• Combine smoked sausage, potatoes, onion, bell pepper and water in a large pot.
• Cover and simmer over medium heat 15 to 25 minutes, stirring occasionally, until potatoes are soft.

SAUSAGE AND PEPPERS WITH FRIED POLENTA

Steps:

• First make the polenta. Bring the chicken stock to a boil, add the salt and gently whisk in the cornmeal. Reduce the heat to low and cook until the cornmeal thickens, stirring frequently, about 15-20 minutes. (Note: The exact ratio of stock to cornmeal you will need will vary depending on the coarseness of the cornmeal.
• If you are worried, start with 3 cups of stock and keep the other cup hot in a small saucepan and add until you have the consistency you desire.) Remove from the heat and add the butter, stir well until melted. Lightly oil a baking dish and transfer the hot polenta to the baking dish. Spread evenly, the polenta should be 1/2-3/4 inch thick. Refrigerate uncovered until firm, about 2 hours.
• When the polenta is firm transfer it to a cutting board. Slice the polenta into the desired sizes. I like to use a round pastry cutter to create round slices of polenta, which looks nice but inevitably leads to waste - or what I like to call chef's treats. Cutting triangles would probably be just as visually appealing and less wasteful.
• Slice the onion and peppers thin and then saute over medium heat in a couple tablespoons of olive oil, about 25 minutes. The peppers and onions should be soft and caramelized.
• While the onions and peppers are cooking, slice the sausage links into 1 inch pieces and cook over medium-high heat, until well browned on all sides. When the sausage is almost completely cooked through, transfer it to the pan with the peppers and onions, including most of the sausage fat that has rendered in the pan (try to reserve about a tablespoon in the pan), toss well and reduce the heat to keep warm while frying the polenta slices.
• In the saute pan that the sausage was cooked in, fry the polenta slices on medium-high heat until lightly golden and crispy, about 4-5 minutes per side. If there isn't enough sausage fat to fry all of the slices use olive oil to finish frying.
• Serve the sausage and peppers over the polenta slices.

SAUSAGE, PEPPERS AND MORE

Steps:

• Cut up the italian sausage in 1 inch pieces.
• Mince garlic.
• Wash and peel potatoes.
• Cut up the peppers, onions, mushrooms and potatoes in large chunks.
• Mix together the olive oil, balsamic vinegar and herbs.
• Combine everything in a roasting pan or large casserole dish.
• Stir well to coat the vegetables and sausage.
• Bake uncovered at 350 for at least an hour.

SAUSAGE AND PEPPERS

Steps:

• Boil sausage links in water for 15 minutes or until cooked through.
• In large sautee pan in 2 tbsp oil on med low heat, sweat peppers and onions with salt, pepper, italian seasoning and worcestershire sauce until all veggies are soft (about 7-10 mins).
• Add minced garlic and cook 1 more minute.
• Add 1 Tbsp butter and stir through.
• Remove veggies from pan and set aside.
• In same sautee pan, on med heat add 2 tbsp oil and add sausage links.
• Turn sausages as needed to brown all sides. This doesn't take long.
• After sausages haved browned, pour pepper and onion mixture over top of the sausages and remove from heat.
• Cover pan and let sit 5 minutes.
• Enjoy!

SAUSAGE, PEPPERS AND ONIONS

Steps:

• In a skillet over medium-high heat, add onions, mushrooms and sausage.
• Season with salt and pepper, to taste.
• Saute until the onions are tender, but still firm.
• Add peppers and continue cooking until peppers are soft, but not mushy.
• Serve with a little butter mixed in if desired to add a little more richness to the dish.