Simple Recipe: Italian Sausages with Peppers and Onions

Simple Recipe: Italian Sausages with Peppers and Onions

Recipe Type: Lunch/Dinner
Author: Pat via FoodNetwork
Prep time:
Cook time:
Total time:
Serves: 5
Easy recipe with little ingredients.

Ingredients

  • 1 1/2 pounds Italian sausage (~ 5 sausages)
  • 2 green peppers, sliced
  • 1/2 cup water
  • 2 onions, sliced
  • 2 tablespoons olive oil
  • 5 long hard rolls

Directions

  1. Place sausage in hot cast iron skillet and brown on all sides.
  2. Add water, cover and let steam for 5 to 8 minutes or until sausages are no longer pink in middle.
  3. Remove to plate.
  4. Drain off any remaining water from skillet.
  5. Add olive oil to same skillet along with peppers and onions.
  6. Cook on medium heat until soft, about 20 minutes.
  7. Place sausage in a roll with peppers and onions.
  8. Serve.
Hard rolls are good for this recipe, but this time I used hotdog rolls with the slit at the top. They work well too.[br][br]This recipe is courtesy of Food Network Kitchen: Italian Sausages with Peppers and Onions. (http://www.foodnetwork.com/recipes/italian-sausages-with-peppers-and-onions-recipe-1957797)

At our local home improvement store, there is always a vendor who serves sausage, peppers and onion hoagie sandwiches.  We’ve been to the store twice last week and that gave me the idea to cook this simple recipe.

This recipe is courtesy of Food Network Kitchen: Italian Sausages with Peppers and Onions.

I am linking this post with Beth Fish Reads, WEEKEND COOKING.

As always,

Thanks for stopping by!

4 comments

  1. Pat, this looks and sounds really good. However, if I made it, I would look for a chicken or turkey or vegetarian sausage to use.
    I have finally posted a book review after a hiatus–please stop by when you have a free moment. Enjoy your weekend. 🙂

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  2. Sausage with onions on a bun is a classic food-truck item. Whatever sausage you pick for your own version, it probably ends up less greasy and also more freshly cooked than getting it from a vendor.

    I’m puzzled why the recipe has you cook the sausage first and then leave it to get cold. I would think there could be a way to cook the sausage and onions simultaneously so they would all be ready and hot at the same time — and you could eat that much sooner!

    best… mae at maefood.blogspot.com

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