To the New York/New Joisey types...Sausages and Peppers? | TigerDroppings.com

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Btrtigerfan
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Baton Rouge
Member since Dec 2007
5617 posts
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To the New York/New Joisey types...Sausages and Peppers?



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I want to make sausages and peppers that I can eat on an Italian roll or with a crunchy French bread. Most of what I read starts with, "get a quality sweet Italian sausage." I am pretty much doomed to Johnsonville on this one. Any nationwide brands you can recommend? Tell me more about the process, technique, anything. TIA






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Zilla
LSU Fan
Friendswood, TX
Member since Jul 2005
9911 posts

re: To the New York/New Joisey types...Sausages and Peppers?


#1 Go get some tramontes italian sausage

#2 Go down the road to ralphs and pick up some leidenheimer french bread



This post was edited on 12/30 at 8:31 pm


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TNationMom
LSU Fan
Sulphur, LA
Member since Nov 2009
95 posts

re: To the New York/New Joisey types...Sausages and Peppers?


Look back to the date 10/27/2011 to zees sauce reply. I have posted a sausage/peppers poboy recipe that is very good.





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Btrtigerfan
LSU Fan
Baton Rouge
Member since Dec 2007
5617 posts
 Online 

re: To the New York/New Joisey types...Sausages and Peppers?


I found it. Thanks!


This post was edited on 12/31 at 12:45 pm


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bdevill
LSU Fan
Baton Rouge, LA
Member since Mar 2008
8665 posts

re: To the New York/New Joisey types...Sausages and Peppers?


This is a standard preparation method: Johnsonville sausage is fine.

Ingredients
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
Directions:
1 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.
2 While sausages are cooking, add 1 tablespoon of olive oil and saute the garlic and onion.
3 Stir in peppers and oregano and cook until onions are lightly browned and the peppers are tender.



This post was edited on 12/31 at 1:07 pm


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cuyahoga tiger
LSU Fan
NE Ohio via Tangipahoa
Member since Nov 2011
1145 posts

re: To the New York/New Joisey types...Sausages and Peppers?


cast iron skillet, pour coke in skillet until it just reaches top of links,pierce links, cook over medium heat turning every 3-5 minutes, when coke has reduced by half add peppers and onions, when coke is almost gone it will be a sweet syrupy goodness coating links, peppers and onions, serve on crusty french roll





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