Saturday, July 9, 2016

ITALIAN SAUSAGES WITH PEPPERS & ONIONS - Salsicce con Peperoni e Cipolle

Here is a quick weeknight meal to prepare. Get the best Italian sausages you can find. If you have any leftovers put the sausages and peppers on a roll with spicy mustard or tomato sauce with cheese for an Italian sausage grinder. You can also cook your sausages on a barbecue grill and finish them up with the peppers in a skillet.



3 T (45 ml) extra-light olive oil or grape seed oil, divided
8 (about 1 ½ lbs/750 g) good-quality Italian sausages, hot or sweet
6 bell peppers, various colors, seeded and sliced
2 large yellow onions, cut in half and sliced
2 cloves garlic, minced
1 t (5 ml) freeze-dried or chopped fresh oregano
Salt and freshly ground black pepper

Heat 1 tablespoon (15 ml) of the oil in a large skillet over medium heat.
Add the sausages and fry, turning several times, for about 20 minutes.
Transfer to a cutting board; pour the grease from the skillet and discard.
Let skillet cool and wipe out with paper towels, or use a clean skillet.

Heat the other 2 tablespoons (30 ml) of oil over medium heat, add the peppers and onions, and cook for another 8 to 10 minutes.

Slice the sausages diagonally into 3 or 4 pieces each and return to skillet with peppers and onions.
Lower heat and add the garlic and oregano; season to taste with salt and pepper, and cook another 5 minutes.

Serve with a side of polenta.


Serves 4 to 6

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