- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Any sausage recipes or sausage casseroll recipes anyone?
Posted on 10/27/11 at 12:47 pm to zees sauce
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 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 6:53 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
Popular
Back to top
Follow TigerDroppings for LSU Football News