Course: 30 - 45 Minutes to Table, Gluten Free, Main Course - Chicken - Poultry, Main Course - Pork, Prepare Ahead - Serve Later, Sandwiches
Servings: 6servings
Author: Catherine Christiano
Ingredients
Sausages
canola or olive oil spray
1poundsweet Italian pork or chicken sausageCheck for gluten free.
Peppers
1 1/2tablespoonsolive oil
1large clove garlicsliced
2red pepperssliced 1/2" wide x 3" strips
2green pepperssliced 1/2" wide x 3" strips
1medium onionsliced 1/4" thick
3tablespoonschopped fresh basil
1/8teaspoonpepper
pinchsalt
Instructions
Spray a skillet, large enough to fit sausages in a single layer, with oil. Place sausages in skillet. Brown over medium-high heat, approximately 5 minutes, and turning often.
Reduce heat to medium-low. Carefully add 1/2 cup water, cover, simmer 12 min or until an instant read thermometer inserted in center registers 160°F. Remove to a plate lined with paper towels to drain excess grease. When slightly cooled, slice.
Meanwhile, in a 6-quart pot heat oil over medium-high heat. Add garlic, cook until brown then discard. Add sliced onions and peppers; cook 2 minutes, stirring. Stir in basil, salt, and pepper. Reduce heat to medium; cover; cook, stirring occasionally, about 10 minutes or until vegetables are soft. Stir in sliced sausage.
If preparing ahead, reheat in oven at about 350° F.
Notes
Save time by cooking sausages and vegetables simultaneously in separate pots. A double batch takes 1 hour and 15 minutes. Serve with rolls or Italian bread for a sandwich.To scale up for a large buffet that will serve 24, multiply ingredients by 4 but use only 1/3 cup olive oil, and substitute 2 yellow peppers for 2 of the red ones for additional color. Cook using an 8-quart stock pot.