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Here are two sausage and pepper recipes, one is on a bun. I've made the other one and think you

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Joined: Dec 9, 2005


Posted to Thread #14007 at 9:16 pm on Mar 2, 2009

could sub chicken broth for the wine if you didn't want to use wine.

For the first one, just use one of the colored peppers instead of the green.

* Exported for MasterCook 4 by Living Cookbook *

Sausage, Pepper & Onion Heroes

Serving Size : 4 Preparation Time: 0:00
Categories : Main Dish Sandwich
Sausage Vegetable

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Italian-style pork sausages
3 Tbs olive oil
2 bell peppers, preferably 1 red and
-- 1 green, cored, seeded and cut
-- into 1/2-inch strips
salt and freshly ground pepper
1 medium onion, halved and thinly sliced
4 crusty hero rolls or Italian bread
-- cut into wedges, split

1. Place the sausages in a medium skillet with half a cup of water. Cover
the skillet and cook over medium heat until the water evaporates and the
sausages begin to brown. Uncover and cook, turning the sausages
occasionally, until browned on all sides. Remove to a plate.

2. Add the oil to the skillet and heat over medium heat. Add the peppers
plus salt and pepper to taste. Cover and cook, stirring often, until the
peppers are softened, about 10 minutes. Add the onion and cook 10 minutes
more, until the peppers are tender and lightly browned.

3. Add the sausages to the pan with a couple of tablespoons of water. Cover
and cook 5 minutes more. Open the rolls and pull out some of the soft crumb.
Stuff the rolls with the sausages, peppers and onions. Serve hot.

Recipe Source: TV Guide Feb 2006

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* Exported for MasterCook 4 by Living Cookbook *

Sausages with Roasted Red Peppers & Onions

Recipe By :
Serving Size : 4 Preparation Time: 0:00
Categories : Main Dish Pasta
Sausage Vegetable

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large red bell peppers (about 1 1/2 pounds)
8 fresh Italian sausage links (about 2 1/2 pounds)*
1 1/4 cups Soave or other mild Italian white wine
olive oil
1 large onion, cut into 1/4-inch slices
freshly ground pepper
Buttered Egg Noodles
-----Buttered Egg Noodles-----
2 cups packaged wide egg noodles
2 Tbs (1/4 stick)unsalted butter
freshly ground pepper

1. Heat broiler.

2. Roast red peppers on broiler pan 4 inches from heat, turning frequently,
until skin is charred and blistered on all sides, about 10 minutes. Place
peppers in paper bag until cool enough to handle, about 10 minutes.

3. Pierce skin of each sausage in several places with fork; place in
noncorrosive medium skillet with 1/2 cup of the wine. Cover; heat to boiling
over medium heat. Reduce heat to low; simmer, uncovered, until liquid is
evaporated and sausages begin to brown in their rendered fat, about 15

4. Cut cooled roasted peppers in half lengthwise. Place, skin side down, on
cutting board; scrape away and discard seeds. Turn over; scrape away and
discard stem and skin. Slice peppers into 1/2-inch strips. Set aside.

5. Remove sausages to paper toweling to drain; pour off any fat from
skillet. Add 1/4 cup of remaining wine to skillet; scrape skillet with
wooden spoon over low heat to remove any brown bits that cling to bottom and
sides. Return sausages to skillet. Set aside, covered, off heat.

6. Add enough olive oil to large skillet to lightly film bottom; heat over
medium heat until fragrant. Add onion and peppers; sauté, stirring
occasionally, until onion is translucent, about 10 minutes.

7. Add remaining 1/2 cup wine to skillet; swirl to deglaze. Cover; heat to
boiling. Uncover; simmer, stirring occasionally, until liquid is evaporated,
about 5 minutes. Add sausages and their liquid to skillet containing
vegetables. Season to taste with salt and pepper. Heat over low heat to
simmering. Simmer until all liquid is evaporated, about 5 minutes.

8. Remove sausages and vegetables to heated platter; surround with buttered
noodles. Serve immediately.

----- Buttered Egg Noodles -----

1. Cook noodles in large saucepan of boiling salted water until al dente,
about 6 minutes; drain thoroughly. Return saucepan to low heat; add butter.
When butter is melted, add noodles. Toss until coated with butter; season to
taste with salt and pepper.

2. To serve, transfer noodles to heated platter of sausages and vegetables.

Cooking Tip: *A combination of mild and spicy sausages or all the same
variety can be used.

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