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Sausage, Peppers & Onions


  

One thing I am really fond of are good, simple ingredients  . . .  if you start with really good, quality ingredients, its not hard to end up with a fabulously tasty meal.  Sausage,  Peppers  & Onions  . . .  simple really . . .


You begin with some really great Italian Sausage.  Hot or sweet, or a combination of the two.  I buy ours at Costco . . . Riverway Foods Grandma Porco's Italian Style Pork Sausage . . . seriously tasty.  I was so thrilled to discover these a couple of months back.  I had thought that good Italian sausage was a thing of the past for me.


These are lightly browned and then simmered in a mix of sliced peppers, onions, good tinned tomatoes and some red wine . . .


The sauce along is fabulous  . . . .


The vegetables become meltingly tender  . . .


The juices all garlicky . . .  and spicy . . .  flavours gleaned from the sausages . . .


Altogether most magnificent  . . .  beautiful served as is with some hot mashed potatoes, pasta, rice or even a puddle of creamy hot polenta  . . .


Pop them into a toasted bun and melt some cheese on top however  . . .  and you have something even more delicious!


A hot Italian Sausage Bun . . .

So temptingly delicious  . . .


In short  . . .  quite simply wonderful!  Betcha can't eat just one!


*Sausage, Peppers & Onions*
Serves 4 

 
Sweet and hot Italian Sausages simmered in a delicious mix of peppers, onions and tomatoes.  Great on their own with some polenta or in a toasted bun with some cheese. You will need a skillet which has a lid. 


4 Italian sausages (hot, sweet, or both)
2 TBS light olive oil
1 each medium sized, green, yellow and red bell pepper
1 large brown onion
4 cloves garlic
1 (400g) tin of chopped tomatoes in tomato juice (14 ounce)
1 TBS dried oregano
120ml dry red wine (1/2 cup)
1/2 tsp red pepper flakes (optional)
salt and black pepper to taste



Wash, trim and cut the peppers into strips. Peel and cut the onion into half moons. Peel and cut the garlic into slivers.Heat the olive oil in the skillet over medium heat.  Add the sausages and brown evenly all over , slowly. Remove to a plate and set aside.  Add the peppers and onions to the skillet.  Increase the heat to high and cook, stirring frequently until they have seared and begun to blacken in places.  Sprinkle with salt Add the garlic and cook for a few minutes longer.  Add the wine and let it bubble up to reduce to half. Pour in the tomatoes and add the oregano and red pepper flakes if using.  Stir to combine all, bring the the boil. Reduce to a low simmer. Nestle the sausages in the pepper mixture, cover and cook over low for about 20 minutes, until  the peppers are lovely and soft and the sausages cooked all the way through.

Note - You can serve these over soft polenta or with pasta, rice or in toasted buns.  Delicious!


These are just the best, best . . .  best.  Every bite is rich and lightly spiced . . .  I love the melting tenderness of the vegetables and that slightly snappy crisp bite of those spicy garlicky sausages.   And the brioche bun  . . . the melting cheese . . .  a little bite of Italian Heaven on Earth! Buon Appetito!  Manga!  



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Marie Rayner
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2 comments:

  1. Thanks for everything you share even when busy busy busy!

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