Sausage Recipes

  • 3 Italian sausages (mild, sweet or spicy)
  • 2 green peppers, cut into strips (I used red, orange and green)
  • 1 medium onion, sliced (type of onion is your preference)
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons italian seasoning
  • nonstick cooking spray
  • aluminum foil

Oven Sausage With Peppers-n-onions


Author: Vickyj

This Is An Easy Way To Cook Sausage, Peppers And Onions Together. They Cook To Be Really Juicy And Acquire The Flavor Of The Vegetables While Cooking. I Serve The Mixture On Hoagie Rolls. You Could Also Add Shredded Mozzarella Atop Sausages/vegies And Put Back In The Oven, Just Until The Cheese Melts! These Are Great With Oven French Fries. This Recipe Could Also Be Expanded And Taken To Potluck Dinners And Kept Warm In A Crock-pot And Just Have The Hoagie Rolls On The Side For People To Make Their Own Sandwiches. There Are Alot Of Possibilities With This Recipe.

Time: 50m

Yield: 3 Hoagies, 2-3 serving(s)

Number Of Ingredients: 8

  • -Preheat oven to 375°F.
  • -Line a small 8-inch square pan with foil.
  • -Treat with cooking spray.
  • -Poke a few holes in sausages with fork or sharp knife.
  • -Layer sausages, peppers, onions, olive oil and seasonings in pan.
  • -Cover with another sheet of foil.
  • -Cut a couple of slits in top for steam to escape.
  • -Bake for 35-45 min (ovens vary).
  • -Serve sausages with peppers/onions on warm hoagie rolls!
Nutrition Facts:

Calories 603.7, Fat 47.8, SaturatedFat 14, Cholesterol 71, Sodium 1510.6, Carbohydrate 18.2, Fiber 3.4, Sugar 6.3, Protein 25.9

  • 8 Italian pork fennel sausages, sweet or hot (about 2 pounds)
  • Extra-virgin olive oil
  • 3 or 4 medium bell peppers, a mix of red and yellow, sliced into 1/4-inch strips
  • 2 medium red onions, sliced into 1/4-inch half-moons
  • Salt and pepper
  • 2 garlic cloves, minced
  • 1 tablespoon red wine vinegar
  • Pinch of crushed red pepper
  • Pinch of dried oregano
  • Basil leaves, for garnish
  • 4 large eggs (optional)

Sausage With Peppers And Onions

Dinner , Main course , weekday , sausages

Author: David Tanis

For An Easy, Hearty Dinner (or Breakfast Or Lunch) Buy Fresh Italian Pork Fennel Sausages, Preferably From An Italian Deli Or Butcher. Pair Them With Quickly Stewed Peppers And Onions, Splashed With Vinegar, And Fried Eggs.

Time: 30m

Yield: 4 servings

Number Of Ingredients: 11

  • Prick each sausage in several places with a skewer or the tip of paring knife to prevent bursting. Put sausages in one layer in a skillet. Add water to cover and bring to a simmer. Cook for 5 minutes, then cover, turn off heat and let steep.
  • Place a wide skillet over high heat and add 2 tablespoons olive oil. When oil is hot, add sliced peppers and onions. Season generously with salt and pepper, and cook, stirring frequently, until softened and beginning to brown, about 10 minutes. Adjust heat as necessary if mixture seems to be cooking too quickly. Add garlic just at the end, stir to incorporate and cook 1 minute more. Stir in the vinegar.
  • Transfer pepper mixture to a platter. Over medium heat, coat pan with 1 tablespoon olive oil, add sausages and cook 2 to 3 minutes per side, to brown. Top pepper mixture with cooked sausages. Sprinkle with crushed red pepper and oregano and garnish with basil leaves.
  • If desired, in the same wide skillet, fry eggs sunny side up in a little olive oil to accompany. Season with salt and pepper.
Nutrition Facts:

@context http, Calories 892, UnsaturatedFat 46 grams, Carbohydrate 14 grams, Fat 77 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 26 grams, Sodium 1665 milligrams, Sugar 7 grams

  • 3 tablespoons olive oil
  • 1 1/2 pounds mild or hot sausages links
  • 5 medium red bell peppers, cut into thin strips
  • 2 large red onions, thinly sliced into rings
  • 1 tablespoon tomato paste
  • 3 cloves garlic, minced
  • 1/2 cup chicken stock
  • Kosher salt and freshly ground black pepper
  • 6 hoagie rolls, split lengthwise three-quarters of the way through and toasted

Sausage, Peppers And Onions


Author: Trisha Yearwood

Time: 55m

Yield: 6 servings

Number Of Ingredients: 9

  • In a large saute pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the sausage to the skillet and brown on all sides, 10 to 12 minutes. Transfer the sausage to a plate.
  • Add the bell peppers, onions and remaining 1 tablespoon of olive oil to the saute pan used for the sausage and cook, stirring occasionally, until the vegetables are soft, about 10 minutes. Add the tomato paste and garlic. Let cook for 1 minute, and add the chicken stock. Cut the sausages on the diagonal into 2-inch pieces and add them to the saute pan. Cook until the sauce is slightly thickened, about 5 minutes. Season with salt and pepper.
  • Fill the toasted rolls with the sausages, peppers and onions and serve warm.
Nutrition Facts:

  • 6 (4 ounce) links sweet Italian sausage
  • 2 tablespoons butter
  • 1 yellow onion, sliced
  • ½ red onion, sliced
  • 4 cloves garlic, minced
  • 1 large red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ¼ cup white wine

Italian Sausage, Peppers, And Onions

World Cuisine Recipes , European , Italian

Author: Gigi9801

My Family Has Been Using This Very Simple And Delicious Recipe For Sausage, Peppers, And Onions For Years And Years Now. For An Extra Kick, Try Using Half Sweet Sausage And Half Hot Sausage!

Time: 40m

Yield: 6

Number Of Ingredients: 10

  • Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
  • Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
  • Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.
Nutrition Facts:

Calories 461.1 calories, Carbohydrate 7 g, Cholesterol 96.1 mg, Fat 39.4 g, Fiber 1.6 g, Protein 17.1 g, SaturatedFat 15.2 g, Sodium 857 mg, Sugar 2.9 g

  • 2 teaspoons olive oil
  • 2 pounds Italian sausage links, cut into 2-inch pieces
  • ¼ cup olive oil
  • 4 large potatoes, peeled and thickly sliced
  • 2 large green bell peppers, seeded and cut into wedges
  • 2 large red bell peppers, seeded and cut into wedges
  • 3 large onions, cut into wedges
  • ½ cup white wine
  • ½ cup chicken stock
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste

Sausage, Peppers, Onions, And Potato Bake

World Cuisine Recipes , European , Italian

Author: Beccabo73

This Is An Italian Comfort Food Classic! The Smell Of This Cooking In My Kitchen Transports Me Back To Playing On The Street In Front Of My Papa And Gigi's House In Brooklyn. I Make 2 Trays Of This For Every Family Get-together, And It's Gone In A Flash!

Time: 1h5m

Yield: 8

Number Of Ingredients: 11

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish.
  • Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil in the skillet.
  • Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish.
  • Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
  • Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.
Nutrition Facts:

Calories 539.2 calories, Carbohydrate 45.8 g, Cholesterol 44.9 mg, Fat 29.8 g, Fiber 6.7 g, Protein 20.2 g, SaturatedFat 8.7 g, Sodium 1041 mg, Sugar 7.3 g

  • 4 sweet or hot Italian pork sausages (about 1 pound)
  • 1 pound bell peppers (any color), seeds and stem removed, cut crosswise into 1/2-inch-thick rings
  • 2 large yellow or red onions, peeled and cut crosswise into 1/2-inch-thick rings (about 1 1/2 pounds total)
  • Olive oil
  • Kosher salt and black pepper
  • 4 hero, hoagie or sub rolls, about 6 inches long, halved lengthwise but still connected
  • 1/4 cup red wine, Sherry or apple cider vinegar
  • Pinch of dried oregano (optional)

Grilled Sausages, Peppers And Onions

Main course , sandwiches

Author: Ali Slagle

The Well-loved Trifecta Of Sausages, Peppers And Onions Can Be Found At Italian Street Fairs, Ballparks And On Weeknight Dinner Tables. They're Often Roasted Or Braised, But This Recipe Makes Smart Use Of A Grill: Sausages Cook Over Indirect Heat To Prevent Bursting, While Peppers And Onions Soften And Char Over The Flames. At The End, While The Sausages And Rolls Spend A Few Minutes Over Direct Heat To Brown And Crisp, The Cooked Vegetables Rest In A Tart Vinaigrette To Balance The Sweetness Of The Peppers. Tuck The Sausages And Vegetables Into The Roll, Then Add Mustard, Giardiniera, Mozzarella Or Nothing At All.

Time: 30m

Yield: 4 servings

Number Of Ingredients: 8

  • Prepare a charcoal or gas grill for two-zone cooking over medium-high heat. (For a charcoal grill, pour the coals on one side. For a gas grill, heat all burners covered on high, then reduce one burner to medium-high and turn off the other. If your grill has three burners, reduce the outer two to medium-high and turn off the middle.)
  • Meanwhile, remove sausages from the package to come to room temperature and to air-dry. In a large bowl or baking dish, toss the peppers and onions with olive oil, salt and pepper to coat. Lightly brush the interior of the rolls with olive oil.
  • Clean and oil the grates. (Dip the trimmed end of the onion in oil and use it to grease the grates). Place the peppers and onions over the flame (direct heat) and place the sausages where there is no flame beneath (indirect heat). Cover and cook, flipping occasionally, until the vegetables are softened and charred in spots and cooked through, 14 to 20 minutes. (To keep all of the juices in, insert the thermometer into the ends of the sausages as opposed to pricking the sausage casing.)
  • To the now-empty bowl or baking dish, add the vinegar, 3 tablespoons olive oil, and oregano, if using. Season with salt and pepper. As the vegetables finish cooking, add them to the bowl and toss to combine. Move the sausages to direct heat and cook, turning often, until charred and crisp, 2 to 4 minutes. (Cover if using a gas grill.) Transfer to the bowl of vegetables to rest for a few minutes. Grill the cut sides of the buns over direct heat until toasted, 1 to 2 minutes. Divide the peppers, onions and sausages between rolls.
Nutrition Facts:

  • Extra-virgin olive oil
  • 1 large onion, small dice
  • 3 ribs celery, small dice
  • Kosher salt
  • 1 pound spicy sausage, casing removed, broken into bite-size chunks
  • 3 cloves garlic, smashed and finely diced
  • 3/4 cup coarsely chopped walnuts
  • 10 sage leaves, finely chopped
  • 3 sprigs rosemary, leaves finely chopped
  • 10 cups stale cornbread, cut into 1-inch cubes
  • 2 cups dried cranberries
  • 3 to 4 cups chicken stock

Sausage Cornbread Stuffing


Author: Anne Burrell

Serve Anne Burrell's Sausage Cornbread Stuffing Recipe From Food Network For Thanksgiving Dinner.

Time: 45m

Yield: 12 servings

Number Of Ingredients: 12

  • Preheat the oven to 350 degrees F.
  • Coat a large saute pan with olive oil, add the onions and celery and saute over to medium heat. Season with salt and cook until the vegetables start to become soft and are very aromatic. Add the sausage and cook until the sausage begins to brown. Stir in the garlic and saute for another 1 to 2 minutes. Add the walnuts, sage and rosemary and cook for another minute, then remove from heat.
  • In a large bowl mix together the cornbread, cranberries, and the sausage mixture. Add chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed and transfer to an ovenproof dish.
  • Bake the stuffing until it is hot all the way through and is crusty on top, about 30 to 35 minutes. MMMMM...stuffing!
Nutrition Facts:

  • 1 (¾- to 1-pound) round Italian loaf, cut into 1-inch cubes (8 cups)
  • 2 tablespoons olive oil, divided
  • 2 pounds sweet Italian sausage, casings removed, divided
  • 1 stick unsalted butter, cut into pieces
  • 3 medium onions, chopped
  • 4 large celery ribs, chopped
  • 5 garlic cloves, minced
  • 4 large eggs, lightly beaten
  • ¾ cup heavy cream, divided
  • ½ cup turkey giblet stock or reduced-sodium chicken broth
  • 1 cup grated Parmigiano-Reggiano (2 ounces)
  • ½ cup coarsely chopped flat-leaf parsley
  • Special Equipment
  • 4-qt shallow ceramic or glass baking dish

Italian Sausage And Bread Stuffing

Bake , Thanksgiving , Fall , Peanut Free , Tree Nut Free , Soy Free , Gourmet , Winter , Pork , Parmesan , Bread , Side , Stuffing/Dressing , Christmas , Sausage

Author: Gina Marie Miraglia Eriquez

Italian Sausage And A Heap Of Parmesan Cheese Lend Signature Flair To The Easy Thanksgiving Dressing Recipe.

Yield: 8 servings

Number Of Ingredients: 14

  • Preheat oven to 350°F with rack in middle. Generously butter baking dish.
  • Put bread in 2 shallow baking pans and bake, switching position of pans halfway through baking, until just dried out, about 10 minutes.
  • Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook half of sausage, stirring and breaking it into small pieces, until golden brown, about 6 minutes. Transfer with a slotted spoon to a large bowl. Brown remaining sausage in remaining tablespoon oil, transferring to bowl.
  • Pour off fat from skillet and wipe clean. Heat butter over medium heat until foam subsides, then cook onions, celery, garlic, and ½ teaspoon each of salt and pepper, stirring occasionally, until golden, 12 to 15 minutes. Add vegetables and bread to sausage.
  • Whisk together eggs, ½ cup cream, turkey stock, cheese, and parsley, then stir into stuffing and cool completely, about 30 minutes. Reserve 5 cups stuffing to stuff turkey and spoon remainder into baking dish, then drizzle with remaining ¼ cup cream. Cover stuffing and chill.
  • About 1 hour before stuffed turkey is finished roasting, bring dish of stuffing to room temperature. When turkey is done, increase oven temperature to 425°F and bake stuffing, covered tightly with foil, until hot throughout, about 20 minutes. Remove foil and bake until top is golden and crisp, about 15 minutes more.
  • Cooks' Note: Bread can be toasted 3 days ahead and kept (once cool) in a sealed bag at room temperature. Stuffing can be prepared (but not baked) 4 hours before roasting turkey. If baking stuffing at the same time as potatoes, put stuffing in upper third of oven and potatoes in bottom third (allow extra time).
Nutrition Facts:

  • ingredients
  • 2 tablespoons vegetable oil
  • ½ pound ground chicken gizzards
  • ¼ pound ground pork
  • 2 bay leaves
  • 2 tablespoons, plus 1 teaspoon Chef Paul Prudhomme's Poultry Magic®
  • 1 teaspoon dry mustard
  • 1 teaspoon ground cumin
  • ½ cup finely chopped diced onions
  • 2 teaspoons minced fresh garlic
  • 2 tablespoons unsalted butter
  • ¾ cup uncooked rice
  • 2 cups chicken or pork stock
  • ⅓ pound ground chicken livers

Paul Prudhomme's Real Cajun Dirty Rice

Dinner , Side , Christmas , Brunch , New Year's Eve , Sausage , Buffet

Yield: 8 servings

Number Of Ingredients: 14

  • how to prepare Place the oil, gizzards, pork and bay leaves in a large, heavy skillet, preferably nonstick, over high heat and stir well. Cook, stirring occasionally, until the meat is thoroughly browned, about 7 to 10 minutes. Stir in the Poultry Magic®, mustard and cumin, then add the onions, celery, bell peppers and garlic. Stir thoroughly, scraping the skillet bottom well, and add the butter and stir until melted. Reduce the heat to medium and cook, stirring constantly and scraping the skillet bottom well, for 4 minutes. Add the rice and cook, constantly stirring and scraping the skillet bottom, for 4 minutes, when the rice should start to crackle and pop. Add the stock and stir to loosen any bits stuck to the bottom of the skillet, then cook over high heat, stirring occasionally, for 4 minutes. Stir in the chicken livers, cover the skillet, and reduce the heat to very low. Cook for 10 minutes, remove from the heat, and leave covered until the rice is tender, about 10 minutes. (The rice is finished this way to preserve the delicate flavor of the livers by not overcooking them.) Remove the bay leaves and serve immediately.
Nutrition Facts:

  • 2 cups chopped onions
  • 1 1/2 cups chopped green bell peppers
  • 1 cups chopped celery
  • 2 bay leaves
  • 2 teaspoons salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 3/4 cup vegetable oil
  • 3/4 cup all-purpose flour (sub rice flour for GF)
  • 1 tablespoon minced or pressed garlic
  • 5 1/2 cups seafood stock
  • 1 pound andouille, cut into 1/2 inch pieces
  • 1 pound peeled medium shrimp
  • 9 ounces medium-large oysters in their liquor (about a dozen)
  • 3/4 pound crab meat (picked over)
  • 2 1/2 cups hot cooked rice

Paul Prudhomme's Cajun Seafood Gumbo With Andouille

Dinner , Wheat/Gluten-Free , Shellfish , Soup/Stew , Sausage

Number Of Ingredients: 19

  • Combine onions, bell peppers, and celery in a medium-size bowl and set aside. In a small bowl combine next 7 ingredients for seasoning; mix well and set aside.
  • Heat the oil in a large skillet over high heat until it starts to smoke, about 5 minutes.
  • Gradually add the flour, whisking constantly with a metal whisk. Continue cooking and whisking until roux is dark red-brown to black, 2-4 minutes.
  • Immediately add half the vegetable mirepoix and stir well, switching to a spoon if necessary, 1 minute.
  • Add the remaining vegetables, continuing to stir, about 2 minutes. Add the seasoning mix and continue to cook, about 2 minutes.
  • Add garlic, stirring well for another minute. Remove from heat.
  • Place the stock in a 5 1/2-qt saucepan or Dutch oven and bring to boil. Add roux mixture by spoonfuls, stirring until dissolved in between each addition. Bring back to boil.
  • Add andouille and return to boil again; continue boiling for 15 minutes, stirring occasionally. Reduce heat and simmer 10 minutes.
  • Add the shrimp, undrained oysters, and crab meat. Return to boil, stirring occasionally.
  • Remove from heat, skim oil from surface, and serve over rice.
Nutrition Facts:

Listing 49 Results Sausage Recipes

No result

5/5 - (10 votes)

Please leave your comments here: