Eats So Sweet

This is always a crowd pleaser because it can be served as a main dish during a party or it can be served as an appetizer.  It can be served on bread or just in a plate and some do it over pasta.   I have become a huge fan of turkey sausage, so feel free to use that instead…..AND if you like a little spice in your life you may opt for hot sausage as opposed to sweet.    So as you can see, it’s very versatile.  It easy to make for a large group too.  My Mom used to make it all the time when she had large amounts of people over.   This recipe is what I usually make for my family of 4 (with a bit leftover),  so if you are making it for more people make sure you make more.   In the summer I usually  throw them on the grill for the last 10-15 minutes just to give them that nice grill taste, but here in Jersey it’s way too cold to be grilling when it;s just as easy and delicious to keep them in the oven.

Sausage & Peppers

1 package of sweet Italian sausage

1 red bell pepper

1 green pepper

1 vidalia onion

Olive oil

Salt

Pepper

Rolls, baguettes or a French loaf of bread

Preheat oven to 375.

Lightly oil the bottom of a 8×8 Pyrex dish.

With a fork pierce a few holes in each sausage link and lay them in Pyrex.

Cook for approx. 30 minutes.  Half way through flip them over.

At 30 minutes remove from oven and slice the links open (butterfly them) and return to oven.  Cook for about 15-20 more minutes until no longer pink inside.

OR

Slice links and put them on a preheated medium heat grill and cook for about 15 minutes until no longer pink.

While  sausage is cooking…

Slice peppers and onion and stir fry on stove top in olive oil  ans salt and pepper (to taste) until cooked, but still slightly crispy.  I like mine on the harder side, but if you like yours softer you can cook them longer.

Once sausage and peppers and onions are fully cooked serve both on bread of your choice.  I like to eat mine with ketchup, but you can also use your favorite marinara sauce or eat it plain!

 ENJOY!

~gianna~