Sausage, Peppers, and Onions
K used chicken sausage only because I requested it. With hot dogs and Spam on the menu, it only seemed right to have another protein. You’re more than welcome to follow the original recipe from Simply Recipes. What follows is how K made it for our camping trip.
Glara and Rick, this recipe is for you.
Yield: Serves 4
*You can use different
colored bell peppers, or just stick with green.
**This recipe uses a
combination of sweet and hot sausages, but if you want a milder dish, use only
the sweet sausages and reduce the amount of chili pepper flakes in the recipe.
(Likewise if you want it hotter, use hot sausages and/or bump up the amount of
chili pepper flakes.)
4 Italian chicken sausage links (sweet)
2 Tbsp olive oil
2 green bell pepper, sliced into 2 to 3 inch long
strips
1 red bell pepper, sliced
into 2 to 3 inch long strips
4 garlic cloves, sliced into
slivers
1 large Vidalia onion, sliced into
¼-inch half-moons
1 small (15 ounce) can of
crushed tomatoes
1 Tbsp of dried oregano
½ cup Marsala wine (optional)
½ teaspoon red pepper
flakes (optional)
Salt to taste
1) Heat the olive oil over
medium heat in a large pan that has a lid.
2) When the oil is hot, add
the sausages and brown them slowly.
3) If they sizzle and
crackle too much, turn the heat down.
4) You want a gentle
browning, not a sear.
5) Cook for several minutes,
turning them occasionally so they brown on all sides.
6) When the sausages are
browned, remove from the pan and set aside.
7) Increase the heat to high
and add the onions and peppers.
8) Toss so they get coated
with the oil in the pan and sear them as well as you can, stirring every so
often.
9) You want some blackening.
10) Once the onions and
peppers soften, sprinkle some salt on them.
11) Once you get some
searing on the onions and peppers, add the garlic and cook for 1 more minute.
12) Add the Marsala or red
wine if you are using, and with a wooden spoon scrape the bottom of the pan to
release all the browned and blackened bits.
13) Let the wine cook down
by half.
14) Add the tomatoes,
oregano and red pepper flakes (if using) and stir well to combine.
15) Add the sausages back in.
16) Bring to a simmer then
reduce the heat to low.
17) Cover and simmer until
the peppers are soft the sausages are cooked through, about 20 minutes.
18) Sausage, peppers and
onions will keep in the fridge for several days.
19) Serve over polenta, or
with penne pasta, or load up in a hoagie roll.
20) Any leftover sauce makes
a great sauce for pasta.