Thursday, February 28, 2013

Stacey's Stove ~ Sausage & Peppers

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Sausage & Peppers
Sausage and peppers remind me of baseball. You cannot go to a Red Sox game without having a sausage and pepper sandwich. And you cannot have a sausage and pepper sandwich at a ball game without having a beer in the other hand.
Well since I was making these on a cold, snowy, Sunday afternoon, I decided to add the beer to the sausage and peppers recipe.
Here's what you'll need...
Olive Oil, Sausage, Peppers, Onions, Pasta Sauce, Beer, Crushed Garlic,
Red Pepper Flakes, Oregano, and Basil
Preheat oil over medium heat...
Add sausage links and cook until browned, turning often...
Meanwhile, slice peppers and onions....
Once sausage is browned, remove sausage from pan and set aside...
Add peppers, onions, and garlic to pan...
Cook until peppers and onion are tender...
Once sausage has rested (10 mins), slice into pieces.
(that's my tomato slicer thingy...I've never used it to slice tomatoes, but it's great for everything else!)
Add the sauce, beer, sausage, oregano, basil, red pepper and simmer, covered, for 20 - 30 minutes...
Serve on bulky rolls...Sprinkle with parmesan cheese...Enjoy!!
Leftovers are also great served with pasta!!!
1 lb sausage (sweet or hot)
1 large onion, sliced
2-3 peppers (green, red, or both), sliced
1 Tbsp crushed garlic
1 jar pasta sauce
4 Tbsp Olive Oil
1 can of beer (can substitute with red wine or omit)
1 Tbsp Oregano
1 Tbsp Basil
dash of red pepper flake
Parmesan cheese (optional)
Salt & Pepper
Heat oil in dutch oven or skillet.
Brown sausage over medium heat.
Remove sausage and add peppers, onions, and garlic; cook until tender.
Slice sausage and return to pan.
Add sauce and beer, and seasonings and simmer, covered, for 20-30 minutes.
Serve on bulky rolls. Sprinkle with parmesan cheese. Enjoy!!

Stacey from Stacey's Stove

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