Sausage and peppers are such a great base for additional ingredients. Or, make a sausage and peppers hero which is never a bad idea! Sausage and peppers should have plenty of oil! Serve as is with Italian bread to mop up the oil and peppers and onions. You should have plenty of oil, but if you need a bit more, add it now. Once most of the water has evaporated and the peppers and onions are very soft, return the sausage links back to the pan and mix together.Continue cooking for a few more minutes to allow any excess water to evaporate. After 10 minutes remove the cover and the peppers and onions will be much softer.I don’t have a lid for my 14″ fry pan so foil works great in a pinch. Cover the pan so that the peppers and onions can cook quicker.After a couple of minutes of cooking add 3 ounces of water to the pan.Mix the peppers and onions around so that they are coated with the sausage fat and olive oil. Add the remaining 1/2 cup olive oil to the pan and all the peppers and onions. You can lightly tent the sausage links with foil to keep warm. Remove the sausage links and set aside.Cook the sausage links on all sides until well browned (about 10-15 minutes total).Add a 1/4 cup of olive oil to the pan and place the sausages into the pan. ![]() While the pan is heating up, pat dry the sausages of any excess moisture.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |