Thursday, January 6, 2011

Sausages and Pepperonata

I am a fan of very flavorful meats, such as sausage. We are fortunate to have a resource for farm-fresh sausages that don't have a lot of junk in them. This dish, though similar to un-stuffed peppers, is much more herbal and less tomatoey. Definitely satisfying! Feel free to substitute whatever herbs you have on hand.

1 lb hot or mild Italian sausage links
3 large bell peppers, cored and sliced - I used yellow, orange, and green
1 large red onion, peeled and sliced
2 - 4 plum tomatoes, sliced thick
1/4 cup chopped fresh basil
2 Tbsp chopped fresh oregano
4 large garlic cloves, finely chopped
1/3 cup extra virgin olive oil


  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add tomato slices in a single layer and let sit for 2 - 3 minutes or until the bottom begins to turn orange and somewhat bubbly.
  3. Flip tomato slices and add onions, peppers, and garlic. Saute for about 10 minutes. 
  4. Stir in seasonings and continue to cook, reducing heat to medium, until peppers are soft and mixture is thick, about 20 minutes.
  5. While veggies cook, grill sausages until they are no longer pink in the middle, about 20 minutes, turning occasionally.
  6. Cut sausages into bite-size pieces, mix into pepperonata, and serve.

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