Sausage & Peppers
This is just one of those recipes that should be in everyone's arsenal. It's a classic, a family favorite; and super easy to make!
Sausage and peppers is a seasonless dish in my mind. Certainly bell peppers are a summer vegetable, but, of course, we can get them year round. I recommend the ones from Holland which are generally grown on hydroponic farms these days. But the dish itself is great for any time of year. It's warming and satisfying on cold, winter days...and yet there's nothing better than sharing a sausage and peppers sandwich while walking the boardwalk in Seaside Heights in the summer time. I have fond memories of both!
This is why I thought now would be the perfect time to share this recipe. It's one of those simple dishes that we can sometimes forget about when searching for new and updated dishes. Sometimes it's best to go back to our roots. I hope sharing this dish with family and loved ones creates for you the same memories it has for me.
Sausage & Peppers
1 pkg. Italian sausage, 4-5 links (can be sweet or hot, your preference)
1 onion, sliced
2 bell peppers, sliced
2 Tbs. olive oil, seperated
red pepper flakes
1 Tbs. chopped fresh parsley
Semolina bread, optional, for serving
Pre-heat the oven to 350°. Place the sausage in a baking dish and cook for 20 minutes. Remove sausage from the pan.
Toss onion and peppers with 1 Tbs. olive oil, salt and red pepper flakes. Pour remaining tablespoon of oil into the bottom of the pan. Add the peppers and onion.
Place the sausage on top of the peppers and onions. Pierce sausage in a few spots with a fork to allow juices to run. Return to the oven for an additional 20 minutes.* Slice the sausage on a diagonal, toss with peppers and onion. Top with fresh parsley. Serve warm with fresh bread.
*If you want the vegetables to cook more, remove the sausage at this point and set aside until veggies are cooked to your liking. When ready, toss the sausage with the veggies and heat through for about 5 minutes.