Friday, February 26, 2010

Sausage, Peppers & Onions

Although this classic has many versions, I, too, have
also created my own version - Enjoy!

You will need:

6-8 Pork Sausages (sweet or hot)
2 Green Peppers
1 Red Pepper
1 Yellow Pepper
1 Large Vidalia Onion
2 Cups Chicken Stock
3 oz. of Tomato Paste
3-4 Cloves of Garlic
1/2 Tsp. Rubbed Sage
1 Tsp. Dried Oregano
1 Tsp. Dried Basil
1/4 Tsp. Fennel Seed
Salt & Pepper


2 Choices of cooking sausage:

Coat each sausage with a little Olive Oil and place
on Med-High Grill or fry pan; turning frequently
until lightly browned all over.

I prefer the grill because it really brings out the
flavor! Let's move on...

Place cooked sausage in tin foil and set
aside. Meanwhile, wash the Peppers in cold
water and cut slices of about a 1/4" in width.
Do the same with the onion. Place the Peppers
and Onion in a deep skillet and coat the
peppers/onion generously with olive oil.

Place Heat on Medium; Sautee for about 10 minutes
(with the lid on) and add the garlic; cook an
additional 3 minutes and then add chicken stock,
tomato paste and herbs.

While this is cooking, take the sausages and cut
into medallions. allow Peppers/Onion to cook
COVERED for another 8-10 minutes.

Add the sausage medallions into the mixture and
gently mix together ingredients. Cook for another
5 minutes and serve over spaghetti or on a hoagie!
You can also grate some Asiago or Parmesan Cheese
as a tasty garnish too! Freeze the remainder in
canning jars or resealable containers.

Bon Appetite!

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