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:

Ingredients

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

Directions

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.