There are a ton of recipes on the Simply Recipes blog that I've bookmarked to make but for some reason the Sausage, Peppers and Onions dish screamed at me. It screamed that this recipe had to be made sooner rather than later. Maybe it was Livin Locals tweets with Hunter Angler Gardener Cook regarding making ones own sausage (something I'll have to do in the future). Maybe it was how good the bell peppers looked at the market. Whatever the reason, I'm glad this dish screamed to be made because it was really really good.
I used two hot and two sweet sausages I bought at the Lunardi's meat counter. After everything was cooked I cut the sausages intoand then put half sweet and half hot onto the bread. I then spooned the pepper and onion sauce over. Delish. Seriously, the best sausage and peppers I've ever had and so simple to make. The dish smelled amazing when I reheated it at work (several folks wanted to know what it was that smelled so good). Mr. L had his plain on the bread, I added a bit of mayo and mustard. I had a bit of leftover that I put on this when I reheated it the next day...really nice addition.
Simply Recipes said this recipe could be put over polenta or pasta. I think it would work over rice too. It was kinda messy in a sandwich but it was messy good. I bought these sandwich roll things from the store as I couldn't find any hoagie rolls. Or any New England Style Hot Dog Buns which Livin Local and I are in a hunt for in our area. Let us know if you know where we can find them.
Check out the original recipe for Sausage, Peppers and Onions on the Simply Recipes blog. Be sure to check out her other wonderful recipes, it's one of my favorite blogs to follow for simple, tasty food.SAUSAGE, PEPPERS AND ONIONS SANDWICH
from Simply Recipes4 Italian sausage links (sweet, hot, or a couple of each)
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
1 bell pepper of another color (yellow or orange or purple), sliced into strips 2-3 inches long
4 garlic cloves, sliced into slivers
1 large sweet or yellow onion, sliced into 1/4-inch half-moons
1 small (15 ounce) can of crushed tomatoes
1 Tbsp of dried oregano
1/2 cup Marsala or red wine (optional)
1/2 teaspoon red pepper flakes (optional)
Salt to taste
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.
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.
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. Let the wine cook down by half.
Add the tomatoes, oregano and red pepper flakes (if using) 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.
Sausage, Peppers and Onions will keep in the fridge for several days. Serves 4.
Note: I used red, yellow and green bell peppers.
Note: I used Marsala
Note: Of course I used more than a half teaspoon of red pepper flakes.
Note: The sausages tended to crumble once I cut them so it made for tricky eating when they were in the sandwich. Didn't mind at all as I like messy, juicy sandwiches.