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Monday, July 5, 2010

Sausages and Peppers MY WAY

Sausages, peppers and onions is a staple in our family for the 4th of July festivities and other family gatherings. 

Many people make sausages and peppers fatty and soggy.  I prefer to poach my sausages first to remove the fat. 

Here is my recipe:

For the sausages:
2 lbs. Italian sausages (hot or sweet) depending upon your preference

For the peppers and onions:
  •   6 yellow peppers or green (I prefer fryers rather than bell)
  •  4 serrano chile peppers or jalepeno peppers
  •  4 yellow onions
  •  2 red onions
  • 1 cup of olive oil
  •  Salt and freshly ground black pepper
Fill a large pan halfway with cold water and add sausages. Bring to a boil and simmer until nicely caramelized.

For the peppers and onions:
Seed and slice the peppers into julienne, peel and slice the onions, soup style. Thinly slice the serrano peppers. In a large mixing bowl toss all of the vegetables together salt and pepper. In a large frying pan, saute’ the peppers until golden. Once the peppers are golden, remove with a draining spoon onto a platter.  In the same oil add the chopped onions and saute' until golden.  Remove onto a platter with a draining spoon.  Cut the cooled sausages into chunks at an angle if possible, add the peppers and onions and mix gently.