Mi Amore, Sausage with Peppers and Onions

Priscilla — Wed, 09 Feb 2011 18:51:20 +0000

Sausage and Peppers is a comfort food dish that I return to again and again – it’s hearty and satisfying for those days when you crave warmth and robust flavors. And, it’s quick and easy to make, requiring only a pepper, onion, and tomatoes – canned or fresh will do, and the purchase of quality Italian sausage from the store, or preferably, a favorite meat counter or sausage maker. We love sausage in our house and for a meatless dish have even made Sausage and Peppers Vegan Style, using a vegan sausage that passed the meat-lovers taste test.

If you’re like many mom cooks, sometimes you get bored making the same thing the same way every time but you know changing things sets you up for a deluge of objections, questions, and comments from the loving critics around the table that love it just the way you’ve made it for upteen years. But there comes a time when you just have to throw caution to the wind, say to heck with it and prepare your defense…. but, in this case, nary an objection was uttered.

One of the benefits of reading lots of food blogs is the inspiration and ideas I gain from just seeing different approaches to even the most well-loved classics; an answer to my culinary boredom, if you will. Inspired by the Sausage, Peppers, and Onions recipe that Bunkycooks shared in her article about two sausage makers in Warwick, GA, all I did differently to my normal Sausage and Peppers was cut my vegetables in chunks rather than strips and serve it with saffron rice rather than atop an Italian roll or pasta. Violá – boredom be gone

Sausage with Peppers and Onions

Serves 4 | Inspired by Bunkycooks

For the rice:

1 cup Basmati rice
2 cups low-sodium organic vegetable broth
1 pinch saffron, crumbled
1 pound fresh, Italian sausage, sliced into 1/2 inch to 3/4 inch slices*

1 tablespoon extra-virgin olive oil (plus more if needed)

1 medium onion, cut into 1/2 inch pieces
1 red pepper, cut into 1/2 inch pieces
8 oz. yellow teardrop tomatoes, sliced in half

To make saffron rice:

Rinse the rice well and drain. In a medium sized saucepan, add the rice, vegetable broth and sprinkle in the saffron, stir to incorporate the saffron. Bring to a boil. Cover, and reduce heat. Simmer for 20 minutes until stock is absorbed and rice is tender. Fluff with a fork. Set aside.

To make the sausage mixture:

Heat olive oil in a medium saucepan over medium-high heat. When the oil is barely smoking, add the sausage slices and brown on both sides. This should take between two to three minutes per side. Remove the sausage from the pan and set aside.

Retain the sausage fat for sautéeing the peppers and onions. Add olive oil if there’s not enough fat. Reduce heat to medium, then, add the onions and peppers. Cook the vegetables until they are tender, stirring occasionally, about eight minutes. Add the tomatoes, cover and simmer a few more minutes allowing the flavors to meld and the tomatoes to soften.

Serve immediately over the saffron rice. Enjoy

*I use Chicken Romano Sausage from Trader Joe’s for a heart healthy version of traditional sausage and peppers.

Variations: Serve Italian style with a side of pasta and marinara sauce.

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Sassy Sausage & Peppers

Priscilla — Wed, 20 Jan 2010 22:07:09 +0000

Sausage and peppers is a classic comfort food and it’s so easy to make. Sometimes I add chopped tomatoes to have more juice that soaks into the roll, mmmm. This time I added tiny portabella mushrooms because I had them in the fridge and they add a “meatier” taste – you know, cuz I’m trying to go meatless. All the ingredients are from Trader Joe’s – I’m one of their best customers and promoters, yet Sprouts is opening in Huntington Beach on January 29th, so I might defect – hear that Trader Joes?

Sassy Sausage & Peppers (Vegan style)

1 pkg. Trader Joe’s Sausage-less Italian Sausage*, sliced on the diagonal

1 red pepper, cored and sliced

1 green pepper, cored and sliced

1 red onion, peeled and sliced

1 pkg. mini portabella mushrooms, sliced

2 T. olive oil, divided

1 t. butter

red pepper flakes

4 Panne Rustique Rolls (it’s all about the roll, folks)

Serves 4. * Of course, you may use real Italian sausage if you’re not vegan. I’ve had it both ways and its delicious either way!

Preheat toaster oven to 400 degrees. Cover toaster oven tray with aluminum foil and spray with oil so sausages don’t stick. Brown sausages in toaster oven turning once. Slice on the diagonal and set aside.

Heat 1 t. olive oil in large skillet, sprinkle with red pepper flakes. Add the peppers and onions and sauté, stirring every few minutes to evenly brown. Add more olive oil as needed to prevent vegetables from sticking.

Meanwhile, in a smaller skillet heat 1 T. olive oil plus 1 t. butter over med-high heat and sauté mushrooms, stirring to brown evenly, about 5 minutes or until the juices have cooked off. (I do this in a separate pan because the juices from the mushrooms can make the pepper mixture mushy.) Add mushrooms and sausages to pepper mixture.

Warm the rolls in the toaster oven, slice in half and fill with sausage and pepper mixture.