I would really like a good recipie for sausage&peppers without using a red sause?!


Question: Thinly slice one large yellow or red onion. Clean out the seeds and stem of one or two yellow, green, or red sweet peppers then slice as well (most excellent made with a combo of one green pepper and either a yellow or red).

On a LOW heat, melt a small knob of butter and couple spoonfuls of olive oil in a large frying pan. Add the sliced onion and pepper. Saute the veggies till they start to soften and give up their liquids in the pan. Add your sausages and stir everything. Pour in about 1/2 to 1 full cup of boiling water and cover the pan with a lid or some foil. Allow all to cook for 20 - 25 minutes or until the sausages are cooked through (stir occasionally and make sure there is still water in the pan and nothing is burning).

When the sausages are cooked, raise the heat to medium. Brown everything, allow the juices and water to cook away. This creates a luscious sauce with the remaining pan juices, butter, peppers and onions. Taste to check for seasoning and add fresh ground pepper if desired - it should not need salt.

Serve as is over mash or in sausage shaped rolls topped with the peppers and onions.


Answers: Thinly slice one large yellow or red onion. Clean out the seeds and stem of one or two yellow, green, or red sweet peppers then slice as well (most excellent made with a combo of one green pepper and either a yellow or red).

On a LOW heat, melt a small knob of butter and couple spoonfuls of olive oil in a large frying pan. Add the sliced onion and pepper. Saute the veggies till they start to soften and give up their liquids in the pan. Add your sausages and stir everything. Pour in about 1/2 to 1 full cup of boiling water and cover the pan with a lid or some foil. Allow all to cook for 20 - 25 minutes or until the sausages are cooked through (stir occasionally and make sure there is still water in the pan and nothing is burning).

When the sausages are cooked, raise the heat to medium. Brown everything, allow the juices and water to cook away. This creates a luscious sauce with the remaining pan juices, butter, peppers and onions. Taste to check for seasoning and add fresh ground pepper if desired - it should not need salt.

Serve as is over mash or in sausage shaped rolls topped with the peppers and onions.

very simple... take a few tablespoons of olive oil.... slice up some sweet onions and some peppers and sautee in the oil with some salt and pepper..... next take your favorite kind of sausage slice it up while veggies are getting to the right bite that you want ( I like the peppers wilted) add the meat and cook until fully browned... you may want to add a bit of water at this point so you get a nice sauce from everything.... simmer for 15-20 min and serve

That's easy....

What I do is grill the sausage on a really low flame, turning them frequently. This is to not burn the sausage and retain the juices. DO NOT GET ANXIOUS WITH THE FLAME OR THE SAUSAGE WILL BURN AND DRY OUT.

Then fry peppers and onions in olive oil with a couple of cloves of garlic. Throw in a little salt and black pepper. Don't overcook the peppers.

Now you get some great bread, make the sandwich...and away you go. Save the red gravy for pasta (or if your from New Jersey.....macaroni).

An ice cold beer or glass of red wine would really be good at this point.

Good Luck

So easy!

In one pan... a little olive oil and some sliced up peppers and onions, low heat, cover and cook for a long time. When they have cooked down substantially, take off the cover so they carmelize a bit...

MEANWHILE! In another pan, add the sausage links and cook. Once they're cooked I add them to the pan with the peppers and onions and let them finish up together.

Slice a loaf of Italian bread and you're off to the races!





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