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Started By
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Any sausage recipes or sausage casseroll recipes anyone?
Posted on 10/26/11 at 5:52 pm
Posted on 10/26/11 at 5:52 pm
(no message)
2
Posted on 10/27/11 at 12:47 pm to zees sauce
Sausages With Peppers and Onions
1 1/2 lbs Italian sausages
2 tablespoons olive oil
4 garlic cloves, minced
3 large onions, cut in slivers
3 sweet red peppers, seeded and cut in strips
3 green bell peppers, seeded and cut in strips
1/2 teaspoon oregano
Pierce each sausage in several places and place in a heavy frying pan with 1 tablespoon of oil. Cook over medium-low heat, turning occasionally, until well-browned.
While sausages are cooking, add 1 tablespoon of olive oil and saute the garlic and onion.
Stir in peppers and oregano and cook until onions are lightly browned and the peppers are tender.
The trick is to brown the sausages evenly on all sides and then reduce your fire at the right time so that the vegetables have a nice consistency.
Serve the sausages with an Angel Hair pasta and either pesto, alfredo sauce or spaghetti and meatballs.
1 1/2 lbs Italian sausages
2 tablespoons olive oil
4 garlic cloves, minced
3 large onions, cut in slivers
3 sweet red peppers, seeded and cut in strips
3 green bell peppers, seeded and cut in strips
1/2 teaspoon oregano
Pierce each sausage in several places and place in a heavy frying pan with 1 tablespoon of oil. Cook over medium-low heat, turning occasionally, until well-browned.
While sausages are cooking, add 1 tablespoon of olive oil and saute the garlic and onion.
Stir in peppers and oregano and cook until onions are lightly browned and the peppers are tender.
The trick is to brown the sausages evenly on all sides and then reduce your fire at the right time so that the vegetables have a nice consistency.
Serve the sausages with an Angel Hair pasta and either pesto, alfredo sauce or spaghetti and meatballs.
This post was edited on 10/27/11 at 6:19 pm
Posted on 10/27/11 at 1:06 pm to bdevill
I'm going to copy this. So, you are doing it all in the same pan, right?
I have been cooking Italian sausage in some water in the pan because that's how the Italian guy who made the sausage told me to do it. The water evaporates and the sausage browns, thereafter.
I like a hoagie with Italian sausage, peppers and onions and a little red wine vinegar.
I have been cooking Italian sausage in some water in the pan because that's how the Italian guy who made the sausage told me to do it. The water evaporates and the sausage browns, thereafter.
I like a hoagie with Italian sausage, peppers and onions and a little red wine vinegar.
Posted on 10/27/11 at 1:53 pm to zees sauce
Make a few changes to bdevill LSU's recipe-use 1 red,1 yellow,1 orange bell pepper instead of the 3 and 3. I use a little tomato ketchup(3T), 1 cup of beer and 1/2 cup of barbeque sauce. Add sausage back and simmer 10 minutes until nice and thick.Hoagie buns.
Also have a good sausage,rice,cabbage and rotel recipe for the rice cooker.Let me know if you want it.
Also have a good sausage,rice,cabbage and rotel recipe for the rice cooker.Let me know if you want it.
This post was edited on 10/27/11 at 1:56 pm
Posted on 10/27/11 at 5:04 pm to Gris Gris
quote:
doing it all in the same pan, right?
yes.. that's right.. I have a "braiser" that I use. It looks like a wok with lower sides and a flat bottom.. and has handles on either side.
It helps if you roll out the uncooked sausages on a cutting board so that they're cigar shaped. (When they're curved, they're difficult to brown evenly).
I love the onions and peppers with the sausages on a hoagie.. With mozzarella or provalone cheese.. Yumm
Another variation is to add chopped fennel and veal stock instead of water when simmering, and add a couple of tablespoons of tomato paste. Slice the sausages and you can serve them like you would Swedish meatballs, (skewering them with a toothpick) Or again, with Angel hair and pesto or alfredo.
This post was edited on 10/27/11 at 6:20 pm
Posted on 10/27/11 at 5:08 pm to bdevill
Thanks for that tip on the rolling. They don't brown evenly and now I know how to make that work. 
Posted on 10/27/11 at 5:13 pm to Gris Gris
Hey, Gris, have you heard of French Fry sammiches?
Was watching the U. Pitt game last night and they showed the best selling concession. Sammich with saurkraut type relish on the bottom, then cold cut of your choice, then french fries on top.
Was watching the U. Pitt game last night and they showed the best selling concession. Sammich with saurkraut type relish on the bottom, then cold cut of your choice, then french fries on top.
Posted on 10/27/11 at 5:18 pm to Zach
I've heard for french fry and gravy poboys in New Orleans, but I've never had the hankering to try one. That sort of thing just doesn't appeal to me. Sounds nasty.
Posted on 10/27/11 at 5:29 pm to Zach
Isn't that the sandwich Pittsburgh is famous for? Something Bros Deli in Pittsburgh, starts with a P I think. Meat, fries and coleslaw in between 2 pieces of hand cut bread. Truckers used to go in and buy sandwich and fries for dinner on the road so to make it easier to eat they just started putting fries on the sandwich.
Posted on 10/27/11 at 5:36 pm to TorNation
primanti bros, i believe...
Posted on 10/27/11 at 6:32 pm to bdevill
quote:
Serve the sausages with an Angel Hair pasta and either pesto, alfredo sauce or spaghetti and meatballs.
What, you have the sausages on the side, and you mix the veggies with the pasta/sauce?
Or do you slice the sausages and put them together.
Posted on 10/27/11 at 6:41 pm to Volvagia
For spaghetti and meatballs, I put the pasta on the plate, put the sauce and mb's on top the pasta, and serve the sausages and pepper combination on the side.
You can also slice the sausage and throw the sliced sausages in your spaghetti sauce.. and spoon the cooked veggies atop a slice of garlic bread.
If I'm serving alfredo or pesto with pasta, I'll slice the sausage or leave whole, dollop some cooked peppers atop the sausage and place on side of the pasta dish.. and serve with a garlic bread..
Goes good with a Caesar salad.
You can also slice the sausage and throw the sliced sausages in your spaghetti sauce.. and spoon the cooked veggies atop a slice of garlic bread.
If I'm serving alfredo or pesto with pasta, I'll slice the sausage or leave whole, dollop some cooked peppers atop the sausage and place on side of the pasta dish.. and serve with a garlic bread..
Goes good with a Caesar salad.
This post was edited on 10/27/11 at 6:45 pm
Posted on 10/27/11 at 6:53 pm to bdevill
quote:
Sausages With Peppers and Onions 1 1/2 lbs Italian sausages 2 tablespoons olive oil 4 garlic cloves, minced 3 large onions, cut in slivers 3 sweet red peppers, seeded and cut in strips 3 green bell peppers, seeded and cut in strips 1/2 teaspoon oregano
This sounds great but seems like it needs a tomato product
Posted on 10/27/11 at 6:55 pm to Tbobby
No, it doesn't. It's fine without any tomato business infringing on those flavors.
Posted on 10/27/11 at 6:55 pm to Tbobby
The sausages and peppers just a base product. You can do a million and one things with them once you have this process done.
Gris Gris, try the veal stock and the fennel.. You're good to go.
In the soup section at Whole Foods, they have a few veal reductions to choose from. I've never boiled the veal bones to make the stock, but at WF they will GIVE you the veal bones.
Gris Gris, try the veal stock and the fennel.. You're good to go.
In the soup section at Whole Foods, they have a few veal reductions to choose from. I've never boiled the veal bones to make the stock, but at WF they will GIVE you the veal bones.
This post was edited on 10/27/11 at 7:00 pm
Posted on 10/27/11 at 6:58 pm to bdevill
I love fennel. Some caramelized fennel would be dynamite.
Posted on 10/27/11 at 7:00 pm to Gris Gris
quote:
Some caramelized fennel
yumm.. with your garlic bread, EVOO, and Caesar salad..
This post was edited on 10/27/11 at 7:01 pm
Posted on 10/27/11 at 7:05 pm to bdevill
I'm looking in the freezer for my Italian sausage now, since I have some fennel.
Posted on 10/27/11 at 7:15 pm to bdevill
quote:
at WF they will GIVE you the veal bones.
Please elaborate. I want in on this.
Posted on 10/27/11 at 7:33 pm to Tbobby
Just go up to the meat counter, and ask them if they have any veal bones they want to discard. If they have any behind the counter, they'll give em to you because there's no price on them. They'll even slice them on the meat saw for you.
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