Thursday, July 7, 2011

Sausage & Peppers

Summertime! What better time to enjoy Sausage & Peppers.

We usually grill a ring of cheese and parsley sausage (my favorite) on the BBQ. I prefer to oven fry my peppers and onions. I find that the peppers and onions cook more evenly and it's less messy. You can even prep and cook the peppers the night before.
Oh, by the way. You have to eat it on Brooklyn baked Italian bread. It's the only way!

My brother, Tom, was the master at grilling on the BBQ. Not only did he grill to perfection but he enjoyed it so much. It always brings a smile to my face when I think back at how much fun we all had during the summer months. Good food! Good drinks! Good company!

Sausage & Peppers

  • 6 to 8 large assorted red, orange and yellow bell peppers, cleaned, seeded & sliced
  • 2 large Vidalia onions, sliced
  • 3 to 4 tbs of olive oil
  • Salt & Pepper to taste
  • Sprinkle of garlic powder
  • 8 oz can of tomato sauce (optional)

Arrange peppers and onions in a baking pan, drizzle with olive oil, sprinkle with salt & pepper and toss lightly.

Place peppers and onions in a 350 degree oven. Toss the peppers and onions every 10 minutes during the cooking process. Bake until tender. (Approximately 30 to 40 minutes depending on how firm you like them.) When done, add an 8 oz can of tomato sauce (optional) and return to oven for an additional 5 minutes. Add grilled or broiled sausage. Spoon onto crispy Brooklyn Italian bread or hero rolls and enjoy. I like to slap a slice of provolone cheese on my hero. (....and yes, I did say "Hero". Subs are for the suburbs.)

* Use can also use large Italian sausage links, hot or sweet
**Be sure to poke a few holes in sausage with a fork before cooking.

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