Place the sweet and hot sausages, green and red peppers, onion, and pasta sauce in a
eat. Brown sausage on all sides and remove.
Cut sausage into 1
Cover sausages, reduce heat and simmer 10 minutes.
Heat
Brown sausage on medium heat lifting from the pan frequently so it doesn't stick.
After browning sausage, add water to sausage to continue cooking.
Remove seeds from green peppers and cut in strips.
Slice onions.
Add both to sausage and continue cooking until sausage is done.
This is a very versatile recipe.
Just increase or decrease the amount of sausage, peppers and onions as you need.
We cook our sausage, peppers, and onions dish in the oven
Weigh and divide the sausage into 2 ounce balls.
ver medium-high heat, cook sausage until browned, 5 minutes. Remove
cut sausages into 1\" bite sized rounds.
Cut peppers and onions into 2\"x1/2\" slices.
combined all spices into 1 bowl and mix well.
heat large skillet with oil to medium heat.
cook all sausages until 90% done (20 mins).
add peppers and onions and mixed spices to pan.
continue cooking for 5 to 10 minutes until peppers and onions are just done, do not over cook.
serve on you favorite platter with a side of red pasta sauce if you wish!
In a skillet over medium-high heat, add onions, mushrooms and sausage.
Season with salt and pepper, to taste.
Saute until the onions are tender, but still firm.
Add peppers and continue cooking until peppers are soft, but not mushy.
Serve with a little butter mixed in if desired to add a little more richness to the dish.
live oil and all of the sausage; brown and crumble the sausage for 7
Cut peppers and onions into chunks.
Put peppers in the slow cooker.
Combine marinade, scallion and mustard. Reserve 1/4 cup.
Remove casings from sausage.
Cook and crumble till brown in a large pot along with fresh bell pepper, onion and garlic.
Chop jarred red peppers smaller and add to sausage WITH their juice.
Simmer on low.
Prepare the linguini according to package instructions, drain.
Add to sausage mixture and toss with parmesan cheese.
b>and deseed peppers. Cut into 1-inch squares.
Put olive oil, onion, and
rowned. Set aside and slice. Add leek and cook for 2-3
ils, salt it and cook pasta to
Preheat oven to 425\u00b0F. In a bowl, mix the beef, finely chopped onion, breadcrumbs, mustard, mixed herbs and egg. Season with salt and pepper and form into 8 meatballs. Heat the oil and cook, turning, until browned. Remove from pan.
Add the coarsely chopped onion, peppers and garlic to the pan and cook 3 mins. Stir in the tomato paste and vegetable stock and cook 3 more mins. Add to an ovenproof dish and arrange the meatballs on top. Top with the tomato and cheese slices. Bake 20 mins and sprinkle with parsley to serve.
Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.
Chop garlic, peppers and onion; set aside. Drain and rinse all beans.
Place olive oil, garlic, peppers and onion in the bottom of a crock pot.
Add black beans, red beans, sausage, hot links and seasonings.
To finish, add the chicken stock and stir thoroughly.
Cook on HIGH for at least 4 hours.
In 12-inch skillet, heat oil over medium-high heat and brown sausage.
Remove sausage; cut into 1-inch chunks and set aside. Reserve drippings.
Add peppers and cook, stirring frequently, 2 minutes.
Add potatoes and onion soup mix, blended with water. Bring to a boil, then reduce heat to low and simmer 10 minutes. Return sausage to skillet and simmer, covered, an additional 5 minutes or until sausage is done and potatoes are tender.