Sausages and Peppers
By Dennis W. Viau; modified from several recipes.
This Italian American dish is made with Italian Sausages and bell peppers. It supposedly popular in parts of New England. It is easy to make and the results are delicious. You can eat it with a fork or arrange the peppers on slices of bread or toasted croûtes. You can also use any variety of peppers you like. For this dish I chose four colors of bell peppers.
8 Italian sausages (about 2 pounds / 900g) (sweet, mild, hot, or a combination)
2 red bell peppers
2 gold bell peppers
2 green bell peppers
2 large sweet onions
3 to 4 cloves garlic
Salt and pepper to taste
4 tablespoons olive oil
Optional: Crusty Italian bread
In a large skillet, brown the sausages on all sides, about 3 minutes per side, over medium heat. Heat the oven to 350°F.
Meanwhile, remove and discard the seeds and membranes from the peppers. Chop coarsely (or cut into spears). Thinly slice the onions.
Place the chopped peppers and sliced onions in a large shallow baking dish. Mince the garlic and sprinkle over the top. Season with salt and pepper. Drizzle oil over the peppers. Stir to distribute and coat vegetables. Arrange the browned sausages on top.
Place in the heated oven and roast, uncovered, until the peppers are tender, about 1 hour.
Serve with slices of Italian bread.
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