italian sausage and peppers

[huge]

so i'm cooking this for a group this weekend, any recipes?

I was going to grill the sausage and sautee the peppers with onions and mushrooms in fresh garlic, basil and oregano, but i am open to suggestion. hank kingsley, if you read this, you'll get to sample.

 

[someone]

1 small yellow onion, julienned
1 red bell pepper, julienned
1 green bell pepper, julienned
1 tablespoon butter
4 links raw spicy Italian sausage, skin sliced lengthwise and sausage removed from casings in 1 piece
6 slices provolone cheese, preferably smoked
2 (8-inch) hoagie rolls
Salt and freshly ground black pepper
1 cup marinara sauce


In a large skillet or flat griddle over medium-high heat, saute the onions and peppers in butter for several minutes until softened.
Place sausages on the griddle or in the skillet next to the peppers and onions. Flatten slightly to the length of your hoagie roll.

Cook sausages for approximately 4 minutes per side or until internal temperature reaches 155 degrees F on an instant-read thermometer.

Place half of the peppers and onions on top of 2 sausage links placed side by side and top with 3 slices of provolone cheese. Repeat for second sandwich. Wait for cheese to slightly melt. Pick up sausage and peppers from underneath with a metal spatula and place in hoagie roll. Season with salt and pepper.

 

[DallasHorn]

8 links of Syracuse hot italian sausage

Take 1 T of olive oil and 1 T of butter, warm at med heat.
Add 1 onion, 1 green bell pepper, and one red bell pepper, and one clove minced garlic.
Cook 5-7 minutes.
Add sausage and cook till done.

Take some marinara sauce and diced tomatoes hunt's basil and garlic tomatoes and cook down a bit. Throw in a food processor, add italian parsley and basil and blend til smooth.
Warm italian rolls.
Put sausage on rolls add onion, and peppers.
Top with Provolone.
Made it yesterday, damn good.

 

[Hank_Kingsley]

Sample? You mean a ******* large portion, right?

 

[UTEE]

I've made this one several times, it's really good:

1/4 cup extra-virgin olive oil
1 pound sweet Italian sausage
2 red bell peppers, sliced
2 yellow onions, sliced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil leaves
4 garlic cloves, chopped
2 tablespoons tomato paste
1 cup Marsala wine
1 (15-ounce) can diced tomatoes
1/4 teaspoon red pepper flakes, optional
4 to 6 fresh Italian sandwich rolls, optional

Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.

Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.

Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.

Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.

 

[bularry]

i like UTEE's recipe,

my experience, you have to cook the sausage first, because if you cook them together, if you have thick sausage you end up carmelizing the onions and peppers (too sweet) or burning them if your heat is a bit higher.

 

[UTEE]

Heh... I can't take credit for it. It's actually one of Giada's. I saw her make it on her show, and it looked great, so I went and pulled down the receipe from Food Network's website. I've made it several times and it's pretty easy, and very tasty.

I even did it once with some leftover jalapeno kielbasa, which was okay, but the meat was a bit too overpowering for the other flavors.

 

[Hank_Kingsley]

I don't know which recipe huge used, but it was ******* delicious.

Well done, sir.

 

[huge]

it was closest to UTEEs i think.

i got 2.5 pounds of italian hot (beef) and 1 pound each of beef and pork italian sweet.

sauteed with some oil

in another pan, i sauteed the peppers and onions, adding fresh garlic, oregano and basil about halfway through.

then i put that in a stock pot with a can of tomato paste and a can of roasted tomatoes in liquid. slow cooked that for about 5 minutes, added about a cup or two of marsala wine and some chianti i happened to be drinking while cooking.

sliced the sausage up and added that and cooked over medium heat for about 20 min.

it was fantastic, if i do say so myself.

 

[UTEE]

I just made this one again last night, and it was fantastic. I did it with the hot sausage this time rather than the sweet, and it turned out beautifully. I didn't have any marsala, but I was already drinking some Pinot Grigio as I cooked so I used that instead, and it worked really well.

The wife and I were only able to eat half of it, so I froze the other half. We'll see how it reheats in a few weeks.