- jackie
Quick and Easy Sausage and Peppers
It’s BBQ season! And while many barbecues consist of the traditional hamburgers and hot dogs, the menu doesn’t have to stop there!
Growing up, at summer get-togethers, my family always served the usual BBQ fare. But in addition to burgers and dogs, we also always had a big tray of eggplant parmesan and a pot of my mom's sausage and peppers! I’m not sure if it sounds strange to you guys. But, to me, it is as normal as sand at the beach!
The best part about making sausage and peppers for a barbecue is how versatile it is. You can prep the whole meal ahead of time and just reheat when it’s time for dinner. Or you can cook the onions and peppers separately and grill the sausages along with the burgers and dogs. Both methods are simple - and both are delicious!
Make the meal healthier by opting for turkey or chicken sausage, choose spicy sausage for your heat-loving friends, or leave out the diced tomatoes and sauté the onions and peppers in olive oil, salt and pepper. Eat the sausages on a hard roll or slice them up and eat with a fork.
The options are endless!
So for your next barbecue, grab this recipe below and get to grilling (or browning). The choice is yours!
Quick and Easy Sausage and Peppers
Ingredients:
1 lb sausage (your choice of pork, turkey, chicken, spicy)
4-5 Cubanelle peppers, cut into chunks
1 large onion, sliced thin
6 garlic cloves, thinly sliced
48 oz can diced tomatoes
Salt, pepper and oregano
Olive oil
Instructions:
In a dutch oven, heat 1 tbs olive oil (or spray grill with cooking spray). Brown (or grill) sausage on all sides and until cooked through. Remove sausage.
Add onions and peppers to oil. Sauté until tender (about 6 minutes). When you have about 1 minute left, add garlic and saute.
Add tomatoes and 3/4 can of water. Bring to a boil. Add sausage back to pot, reduce heat and simmer for 25 minutes. Remove lid and simmer a little more until sauce thickens slightly.
Serve with rolls or on plates with a side salad.
ENJOY!