Sausage, Peppers and Onions – My favorite!

I LOVE sausage, peppers and onions.  This is a really quick meal you can make under an hour when you get home from work. I love it over rice, Kent loves it on a roll.  You could have in a roll, serve over pasta, rice or by itself.  Whatever works for YOU!

Sausage, Pepper and Onions

May 012

Ingredients

May 001

1/4 cup olive oil
1 pound Italian sausage (I like hot)
2 red bell peppers, sliced 1/4 inch thick slices
2 onions, sliced (I like Vidalia onions)
1 teaspoon kosher salt
1 teaspoon ground pepper
1/2 teaspoon dried oregan0
1/2 cup chopped fresh basil (no fresh, try 1 teaspoon dried – that is what I had to do tonight)
2 garlic cloves
1 Tablespoon tomato paste
1 cup beef broth (or chicken broth or water or marsala wine – whatever works for you!)
1 15 ounce can diced tomatoes
1/4 teaspoon crushed red pepper
4-6 Italian rolls

Directions

1.  Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.May 003
2.  Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. May 005Add the oregano, basil, and garlic and cook 2 more minutes.
3.  Add the tomato paste and stir. Add the broth, tomatoes, and crushed red pepper, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
4.  Cut the sausages into 1/2-inch slices. Add the sausage back to the pan and stir to combine. May 009Cook until the sauce has thickened, about 20 minutes.May 010
5.  Serve in bowls alone or over pasta or rice. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately

Sausage Soup, Stew or Chili

I love this time of year.  I enjoy being in my kitchen when it is cooler out.  I really enjoy being there when it is a cloudy, rainy, cool day.  This time of year is “comfort food” time.  I made a sausage soup that you can make and serve in less than an hour.  Serve with a salad, sandwich, fresh loaf of bread or all by itself.  This is super simple and incredibly delicious.  Here goes!

Sausage Soup (or stew or chili…you tell me!)

September 021

1# hot sausage (I bought it out of casing.  If all you have is sausage in the casing, just take it out.  Also, I like a little spice.  If you don’t like that get mild or sweet Italian sausage.  It is your soup after all!)
2 carrots, chopped
1 onion, chopped
1 28 oz can diced tomatoes, drained (You could use a 15 oz can.  I like tomatoes.)
1 15 oz can great northern beans, drained (or any beans you have in your pantry, kidney, black, whatever you like)
1 32 oz carton chicken broth
1/3 cup chopped fresh basil
Salt and Pepper

Directions

1.  Using a saucepan, fry the sausage until no longer pink, about 10 minutes.  I keep breaking apart with a wooden spoon, until crumbly.  Drain off excess fat.
2.  Add carrots and onion, saute with the sausage until onion is opaque, about 5 minutes.
3.  Add rest of ingredients, except basil.  Simmer for 30 minutes. Add basil last 5 minutes of simmering.  All done!

This is so easy.  I just threw it together one evening when I came home from work.  Find stuff in your fridge and pantry and have fun with it.  You never know, you may make something so delicious you will want to share it with others.  ENJOY!!