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Baked Sausage & Peppers
This is an easy way to prepare this classic
preparation. This delicious mixture of sausage and vegetables is
perfect on its own, but equally enjoyable if used as a sandwich
filling on great crusty rolls. In the summertime, the “baking” and
browning of the sausages can be done in a pan over the grill. Place
the grill on low heat, put the vegetables in the baking pan, put the
lid on the grill, and let them bake. The sausages can be browned on
the grill and then added to the pan. The slight smokiness adds another
flavor dimension to the dish.
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4 |
tablespoons olive oil |
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4 |
sweet red, green or
yellow peppers (or combination), cored, seeded, cut in
½-inch thick slices |
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2 |
large onions, halved and cut crosswise into ¼ inch thick
slices |
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1 |
fennel bulb, trimmed, thinly sliced |
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4 |
cloves garlic, sliced |
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1/2 |
teaspoon salt |
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1/4 |
teaspoon black pepper |
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6 |
mild or hot Italian sausage links (about 1 ¼ pounds), either
pork or chicken
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Method |
 Pour
oil into large roasting pan or 13 x 9 x 2-inch baking pan.
Place pan in oven while heating to 425°. |
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Add
peppers, onions, fennel, garlic, salt and pepper to hot pan;
toss with oil. |
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Bake
in 425° oven 15 minutes |
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Heat
large nonstick skillet over medium-heat. Add sausage to
skillet; brown all over, 5 to 10 minutes. Slice each
sausage into 4 pieces. |
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Remove
pan from oven. Reduce heat to 375°. Add sausage chunks. |
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Bake
in 375° oven 30 minutes or until sausages are cooked. Makes
6 servings. Prep: 10 minutes. Bake at 425° for 15
minutes; then at 375° for 30 minutes. Cook: 5 to 10
minutes. |
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Return to
Recipe List
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ISERNIO'S
5600 Seventh Avenue South, Seattle, WA 98108
Tel.: (206) 762-6207 Toll-free: 1-888-495-8674
Fax: (206) 762-5259 Email:
info@isernio.com
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