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.
