sausage, peppers, and onions.

I have always love sausage. That sounds really weird to say but it's true. I am a fan of meat stuffed into a casing. It's just good eating. Recently I have become a big fan of the classic recipe Sausage with peppers and onions. Put that nonsense on a bun or just serve it up on a plate and I will eat the crap outta it. This dish really is all about the sausage that you buy. So get something that you like and the dish will be a success. You can mix up the peppers you use and maybe add some spice if you are up to it. I keep the seasoning really simple so that the sausage shines through and the peppers really keep their sweet flavor. Here is how I have been cooking it up recently.

sausage with peppers and onions

5 sausage links (whole)
1/2 cup water or broth
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 yellow onion
2 garlic cloves, chopped
olive oil
salt and pepper

In a skillet with a lid, heat some olive oil over medium heat. Add the sausage links and brown on all sides. When they are all browned, add the water and put the lid on. Let the sausages cook in the water for 5-7 minutes or until no longer pink in the middle. Toss them around in the pan every few minutes to keep them from sticking and burning. Watch the water level as well and add more if necessary.

While the sausages cook, start prepping all your vegetables. Cut the onion in half and then slice both halves into 1/4 inch slices. Slice all the peppers the same size.

When the sausages are cooked through, remove them from the pan to rest. Drain any excess water and heat some more oil over medium heat. When the oil is hot add the peppers and onions. Season with salt and pepper liberally. Keep stirring the vegetables and scraping any brown bits left by the sausages from the bottom of the pan. After cooking for 3 minutes, add the garlic and toss around. Keep cooking the vegetables until they are done.

If you wish, slice the sausages into 1/2 inch rounds. Toss the sausages and any juices back into the pan with the peppers and onions and toss to coat.

Serve hot on hoagie rolls or with pasta or just heaped on a plate.

(I like to slice the sausages before I toss them with the veggies because it stretches the dish a little farther and the sausage juices combine really well with the veggies, but keeping the sausages whole works well too.)