Sausage, Peppers, and Onions
By Kevin Berardinelli
Prep Time: 15 min
Cooking Time: 20 min
With this dish, you get the best bang for your buck and for your time. My father and grandfather make the supreme batch of this stuff and you can then really do anything with it. I like to put it on beef cutlets on a soft grinder roll with some parmesan cheese grated over top. Or you can eat it with spider potatoes or alone or with a single slice of bread or whatever else you can think of. Just throw some parmesan cheese and black pepper on top, I mean, if you’re into that kind of stuff.
2 packages of hot/sweet italian sausage (5-12 links)
Grill the sausage 90% done on medium-high heat. Semi-burnt sides are okay as they add great flavor to the final dish. When sausage is 90% done, set aside to cool. as soon as it’s cool, chop up the sausage into small pieces (cut length-wise, then cut across to 1/3 inch thickness or so. Chop up the peppers and onions into long thin slices (about 1.5 – 2 inches long). Put in a non-stick frying pan with olive oil on med-high heat. When halfway done, season with italian seasoning (basil, oregano, thyme) or just add a little bit of seasoned bread crumbs. They will soak up some oil and give a thicker consistency to the dish. Add some parmesan cheese, as well as fresh ground black pepper. Add some garlic. I like to add a lot and even supplement my minced garlic with garlic powder. Add the sausage at this point as well. The sausage should add some more oils to the pan so you needn’t add any more olive oil. It should be a good balance of matter and oil with the sausage added and the cheese added which soaks up some oils. Cook thoroughly so the peppers and onions are soft – really no crunch desired on my side. Garnish with parmesan cheese and some fresh basil leaves if you want.