Back to Basics: Sausage, Peppers, and Onions

Heather says:

 

 

 

The only thing not simple about this dish are the number of variations that can be applied. Serve it over rice or noodles, on toasted hoagie rolls or with buttered Italian bread. Each simple accompaniment changes the tone and perception of the dish.  For a more pronounced difference vary the sausage involved. Last night I used mild Italian links, but you can heat things up with the spicy version or explore ethnicities by using kielbasa, brats, or good old smoked sausage.   

Ready? 

Ingredients:

 

• 1 lb sausage links
• 1 yellow or white onion (I prefer Vidalia)
• 2 - 6 bell peppers (this depends on their size and your budget, they are getting pricey)
• water
• optional 1 15oz can tomato sauce or diced tomatoes

 

Place about 1/2 cup of water in a large skillet and heat over medium heat.  Once the water boils add the sausage links and cover for five minutes. Turn the links, cover, and cook for an additional 5 minutes. Remove the cover and cook for ten more minutes, adding water if necessary to keep the pan from going dry. After they have cooked at least ten minutes allow the sausage to brown to your taste. A good friend of mine bakes hers in the oven at 400F for nearly an hour instead of using the stove.

While the links are cooking slice your onions and bell peppers.

Remove the links from the pan and place on a paper towel. Do not drain the pain, the drippings left behind carry a lot of flavor.

 

Add the onions to the pan.

For the most part my family does not care for the bite of raw onion, so I always give them a moment to soften before adding any extra vegetables. 

 

Add your sliced peppers and cook for a few moments.  Once the peppers have been in the pan for two or three minutes add the optional tomatoes or tomato sauce and heat through.  

While the peppers are cooking slice the sausage.  Throw them back in the pan and mix them in.

That’s it, you are done. Serve over rice or noodles or not, it’s up to you.

Enjoy.