6/16/14

Peppers and Sausage

Last week, we had these amazing Bratwursts that we needed to use up. They were an awesome quality and definitely the kind of thing we wanted to eat but maybe get a new recipe to try them in. 

I have always been curious about peppers and sausage. I have seen people make it and have them with noodles or rice and so I started my hunt for a tasty recipe. As I was searching, I found that it's common to put them on a hoagie or bun and I knew that was what I wanted to do (because sandwiches are ALWAYS the answer). 

I found this recipe and was pleased with the simplicity but the freshness of it as well. It's hard because I sometimes find recipes that seem a little too complicated than I desire OR that requires me to buy a bunch of ingredients that I may never use again. 

Via

Chad loves to cook so he was the one who made it. I didn't get pictures because I didn't know if I would like it yet so the photos used here are from the original site. BUT, I was shocked with how perfectly it looked compared to the pictures. It looked the exact same! So we knew we were making it correctly. 

We used italian seasoned bread and put plenty of provolone on it then topped all of it with the peppers and sausage. Holy cow it was goooooood. I was so pleasantly surprised, blown away, really. Best of all, it wasn't terribly difficult. Hurrah!

Via

If you are looking for a good recipe to try, I would seriously suggest this one. 

We did tweak the ingredients slightly so I will add our exact recipe below (they are really similar though).

INGREDIENTS

  • 4 Italian sausage links
  • 2 Tbsp olive oil
  • 1 green bell pepper, sliced into 2 to 3 inch long strips
  • 1 red bell pepper, sliced into 2 to 3 inch long strips
  • 2 garlic cloves, sliced into slivers
  • 1/2 large yellow onion, diced into small pieces
  • 1 (15 ounce) can of italian diced tomatoes
  • 1 Tbsp of dried oregano
  • Salt to taste

METHOD

1 Heat the olive oil over medium heat in a large pan that has a lid. When the oil is hot, add the sausages and brown them slowly. If they sizzle and crackle too much, turn the heat down. You want a gentle browning, not a sear. Cook for several minutes, turning them occasionally so they brown on all sides. When the sausages are browned, remove from the pan and set aside.
2 Increase the heat to high and add the onions and peppers. Toss so they get coated with the oil in the pan and sear them as well as you can, stirring every so often. You want some blackening. Once the onions and peppers soften, sprinkle some salt on them. Once you get some searing on the onions and peppers, add the garlic and cook for 1 more minute.
3 Add the tomatoes and oregano and stir well to combine. Add the sausages back in. Bring to a simmer then reduce the heat to low. Cover and simmer until the peppers are soft the sausages are cooked through, about 20 minutes.
I can't wait to make this again, totally worth it. 

Happy Monday!

Hil 

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