Recipe: Old-Fashioned Sausage and Peppers (using canned plum tomatoes and Chianti)
Main Dishes - Pork, HamOLD-FASHIONED SAUSAGE AND PEPPERS
1/4 cup extra-virgin olive oil
2 cloves garlic, thinly sliced
1 large red onion, cut into 2-inch chunks
2 red bell peppers, cored, seeded and cut in 2-inch chunks
2 green bell peppers, cored, seeded and cut in 2-inch chunks
4 hot Italian sausages
4 sweet Italian sausages
1 cup crushed canned Italian plum tomatoes
1 1/2 cups Chianti
Pinch of dried oregano
Salt and black pepper (to taste)
Crusty bread (for serving)
Divide oil between 2 large skillets with lids; heat over medium heat. Divide garlic, onion and peppers between skillets and cook, stirring as needed, until onion is translucent, about 5 minutes.
Add sausages, 4 to a skillet, and cook about 4 minutes more until sausages begin to brown.
Add tomatoes, wine, oregano and a pinch of salt to pans. Cover, bring to simmer for about 25 minutes, until peppers are soft. Season with salt and pepper.
Serve with crusty bread.
Makes about 6 servings
Source: Rebecca Trongard of Pewaukee, first place, Top Sausage Award entree category in the Usinger's and Wisconsin Pork Producers Cooking Contest, Wisconsin State Fair, 2002
1/4 cup extra-virgin olive oil
2 cloves garlic, thinly sliced
1 large red onion, cut into 2-inch chunks
2 red bell peppers, cored, seeded and cut in 2-inch chunks
2 green bell peppers, cored, seeded and cut in 2-inch chunks
4 hot Italian sausages
4 sweet Italian sausages
1 cup crushed canned Italian plum tomatoes
1 1/2 cups Chianti
Pinch of dried oregano
Salt and black pepper (to taste)
Crusty bread (for serving)
Divide oil between 2 large skillets with lids; heat over medium heat. Divide garlic, onion and peppers between skillets and cook, stirring as needed, until onion is translucent, about 5 minutes.
Add sausages, 4 to a skillet, and cook about 4 minutes more until sausages begin to brown.
Add tomatoes, wine, oregano and a pinch of salt to pans. Cover, bring to simmer for about 25 minutes, until peppers are soft. Season with salt and pepper.
Serve with crusty bread.
Makes about 6 servings
Source: Rebecca Trongard of Pewaukee, first place, Top Sausage Award entree category in the Usinger's and Wisconsin Pork Producers Cooking Contest, Wisconsin State Fair, 2002
MsgID: 3151560
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 09-21-09 Recipe Swap - All Pork Recipes
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 09-21-09 Recipe Swap - All Pork Recipes
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: 09-21-09 Recipe Swap - All Pork Recipes |
Betsy at Recipelink.com | |
2 | Recipe: Collection - Recipes Using Pork, Sausage, Ham or Bacon |
Betsy at Recipelink.com | |
3 | Recipe: Roast Pork Tenderloin with Forty Cloves of Garlic and Herbes de Provence |
Betsy at Recipelink.com | |
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Betsy at Recipelink.com | |
5 | Recipe: Sicilian-Style Pork Roast with Rosemary (with spicy lemon-garlic rub, using food |
Betsy at Recipelink.com | |
6 | Recipe: Sweet Onions Roasted with Bacon, Balsamic Vinegar and Herbes de Provence |
Betsy at Recipelink.com | |
7 | Recipe: Bacon Quiche (using shallots and Gruyere cheese) |
Betsy at Recipelink.com | |
8 | Recipe: Old-Fashioned Sausage and Peppers (using canned plum tomatoes and Chianti) |
Betsy at Recipelink.com |
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