Semi Homemade Italian Sausages Peppers Recipes

Steps:

• Heat the oil in a skillet over medium heat. Add the sausages; cook until browned on all sides, following cooking instructions indicated on the packaging. Remove sausages from the pan. Drain grease, leaving about a tablespoon for the vegetables.
• Cook peppers and onions in skillet over medium heat until they begin to soften. Add garlic, salt, and pepper and cook one more minute.
• Stir in Classico Tomato & Basil Sauce. Increase heat until sauce begins to boil; reduce heat and simmer over low heat.
• Cut the sausages into 1-inch pieces; add to the pan and stir to combine. Cook until the sauce has thickened and the peppers and onions are soft, about 10 minutes.
• Serve in bowls or on rolls as sandwiches.

Steps:

• In a Dutch oven, cook the sausage over medium heat until no longer pink; drain. Add the remaining ingredients. , Cover and cook for 30 minutes or until vegetables are tender, stirring, occasionally. Serve with a slotted spoon.

Steps:

• In a Dutch oven, cook the sausage over medium heat until no longer pink; drain. Add the remaining ingredients. , Cover and cook for 30 minutes or until vegetables are tender, stirring, occasionally. Serve with a slotted spoon.

Steps:

• Add the sausages to a skillet, add water to a depth of 1/8 inch of water to bottom of skillet and cook, covered for 10 minutes. Discard all but 1/3 of the liquid, then cook the sausages, uncovered for another 10 to 15 minutes or until they are cooked through and brown and golden on all sides. (During this time make your side dish instant polenta or rice) When the sausages are done, remove them to a cutting board and keep warm. Add the olive oil to the same saute pan. When hot add the pepper strips and saute for 8 minutes or until tender. Add the garlic and saute another half a minute or until cooked but not brown. Add the vinegar and evaporate for a few seconds. Remove the skillet from the heat and stir in half of the chopped parsley; season well to taste with salt and pepper. Cut the sausages on the bias and pile them up in the center of a generous mound of soft polenta or rice; wreath the sausages with the peppers and garnish with remaining chopped parsley.

Steps:

• Heat the oil in a large pan, over medium heat.
• Add the sausages and cook, turning frequently.
• You want them browned all over and this takes about 10 minutes.
• Add the onions and stir up the browned bits on the bottom of the pan.
• Then after another 2 minutes, add the peppers, garlic, salt, pepper, and dried oregano.
• After lowering the heat cook for another 5-10 minutes until the vegetables are tender and the sausages are cooked through.

Steps:

• 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.

Steps:

• In a large skillet, mix together spaghetti sauce, peppers, onions (if you are using them) and drained tomatoes.
• Set your sausage links in the sauce.
• Cover and simmer on med-low for 45 minutes.
• If sauce is thick enough for you, move on to the next step. Otherwise, if you prefer a thicker sauce, remove the sausages and thicken your marinara sauce by adding 1 tsp of cornstarch mixed with 1 tbsp cold water to your sauce, turn up to med-high heat and bring to a boil, return it to a simmer for 5 more minutes and it should be plenty thick.
• To serve, place one sausage on your plate, cover with 1/2 cup of sauce and sprinkle with the cheeses to your liking (cheese will melt immediately). Note that you can serve these in buns/rolls if you like!
• ENJOY!