SAUSAGE PEPPER SANDWICHES
Peppers and onions add a fresh taste to this zippy sausage filling for sandwiches. It's simple to assemble, and it's gobbled up quickly. -Suzette Gessel, Albuquerque, New Mexico
Provided by Taste of Home
Categories Lunch
Time 3h15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, brown sausage links over medium heat. Cut into 1/2-in. slices; place in a 3-qt. slow cooker. Stir in the green pepper, onion, tomato sauce and pepper. , Cover and cook on low for 3-4 hours or until sausage is no longer pink and vegetables are tender. Use a slotted spoon to serve on buns.
Nutrition Facts : Calories 389 calories, Fat 17g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 965mg sodium, Carbohydrate 42g carbohydrate (9g sugars, Fiber 3g fiber), Protein 18g protein.
EASY SAUSAGE, PEPPERS AND ONIONS WITH ELBOWS
On days when my schedule is overloaded, this easy throw-together recipe is always a hit with my family.
Provided by Kori Lavertue
Categories Meat and Poultry Recipes Pork Sausage
Time 3h35m
Yield 8
Number Of Ingredients 7
Steps:
- Place the sweet and hot sausages, green and red peppers, onion, and pasta sauce in a slow cooker. Add about 1/2 a jar of water. Cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through but still firm, about 8 minutes. Drain well.
- Slice the cooked sausages, then return to the slow cooker. Allow to rest for 10 minutes before serving the sausage, peppers, and onion over the macaroni.
Nutrition Facts : Calories 573.3 calories, Carbohydrate 61 g, Cholesterol 54.5 mg, Fat 24.4 g, Fiber 5.9 g, Protein 25.5 g, SaturatedFat 8.1 g, Sodium 1181 mg, Sugar 10.7 g
SAUSAGE, PEPPER, AND ONION SANDWICHES
One of my favorite fair foods that I always looked forward to, until I learned how to make them myself. Serve on Italian hoagie rolls.
Provided by wannabe chefette
Categories World Cuisine Recipes European Italian
Time 6h30m
Yield 25
Number Of Ingredients 12
Steps:
- Cut the sausages apart into individual links if necessary, place the sausage links into a large skillet over medium heat, and brown them on all sides. Set the sausages aside, reserving the pan drippings.
- Pour the whole tomatoes, crushed tomatoes, and tomato sauce into a large saucepan with a lid; stir in the grated Parmesan cheese, garlic powder, Italian seasoning, sugar, and onion powder. Bring the mixture to a boil; add the cooked sausages, pan drippings, green peppers, and onions. Reduce heat to low, cover, and simmer until the vegetables are very tender and the sauce has thickened, about 6 hours. Serve on Italian hoagie buns.
Nutrition Facts : Calories 478.9 calories, Carbohydrate 50.9 g, Cholesterol 36.4 mg, Fat 21.5 g, Fiber 4.6 g, Protein 20.6 g, SaturatedFat 7.1 g, Sodium 1491.3 mg, Sugar 8.1 g
SAUSAGE, PEPPER AND ONION ONE-POT
Provided by Rachael Ray : Food Network
Time 2h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the sausages in a high-sided skillet or Dutch oven and add 1-inch water and 1 tablespoon extra-virgin olive oil to the pan. Bring the mixture to a boil, then reduce the heat a bit and allow the water to boil away. The sausages will gently cook through in the water, and then the oil will crisp the casings up to a deep brown. Remove the sausages to a plate.
- Heat extra-virgin olive oil, a couple of turn of the pan, in the same skillet over medium-high heat, stir in fennel seed and chile pepper, then add in the peppers, onions, and garlic as you slice them, season with salt and pepper and cook 15 minutes to soften. Stir in the tomato paste 1 minute, then wine for 1 minute more. Add the chicken stock and canned tomatoes. Finish with parsley.
- Slice the sausages on an angle and add to the pot. Cover, cool completely, and store for a make-head meal. Reheat, covered, over moderate heat or in moderate oven.
- Crisp up chunks of bread in a warm oven just before serving for mopping up your plate!
CROCK POT SAUSAGE, ONIONS AND PEPPER SUBS
I love sausage subs. Being I work until late I started making them in a crockpot. That way they were ready when I got home. This is my recipe.
Provided by Stormy Stewart
Time 8h10m
Number Of Ingredients 9
Steps:
- 1. Cut and slice peppers and onion. In a Crock pot add all the ingredience stiring to coat all.
- 2. Cook 6-8 hours on low. Serve in hoagie rolls. Add cheese if desired.
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- Lightly coat a 6-quart or larger slow cooker with nonstick spray. Heat a large skillet over medium high. Add 1/2 tablespoon oil. Once the oil is hot, add half of the sausages in a single layer (do not crowd the pan or the sausages will not brown properly). Cook for 1 to 2 minutes on all four sides, or until the outsides are golden brown (the sausages do not need to be cooked all the way through.) Transfer to the slow cooker. Add the next 1/2 tablespoon olive oil and repeat with remaining sausages.
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- Add the bell peppers and crushed tomatoes to the slow cooker. Cover and cook for 5 to 6 hours on low or 2 to 3 hours on high, or until sausages are cooked through and tender. (I prefer and recommend the low, long cooking time, as it makes the sausages more tender, but high works if you are in a hurry.) Serve over pasta or inside rolls with provolone cheese on top.
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