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Saturday, August 8, 2009

Italian Sausage & Peppers


Sausage & peppers for 60!
When I was growing up a grilling out only meant one thing, sausage and peppers! This recipe can be adapted to the stove top simply by cooking the sausage in a skillet but they are at their best when grilled. This is a great meal for a crowd, just double or triple up on the pepper recipe and the sausages. It's not only easy but economical as well, I get my Italian Sausages at Costco, 24 large sausages for $12.00! Sausage & Peppers is such a great way to feed a crowd that it is what we chose to prepare for 60 hungry guests at my son's wedding rehearsal dinner : ) 

1 pack (6) Italian sausages sweet, mild, or hot
3 -4 bell peppers
1 1/2 large onions (I prefer red)
1 clove garlic
olive oil
salt & pepper to taste
pinch of sugar
1/4 cup red wine
1/4 cup spaghetti sauce
6 hoagie rolls
Chop the onion and pepper to either bite size chunks or thin slices and mince the garlic. You kind of want the peppers and onions to be of the same size.
Heat pan and then add oil, onion, & pepper, and garlic. Sprinkle on the salt and sugar and saute for 20 minutes on medium high heat until it is all soft and goldeny caramelized (This is called a Soffritto). This would be a good time to heat up the grill and start cooking the sausages.
To barbecue: Grill the sausages on low heat covered for about 20-25 minutes. We use a meat thermometer to make sure of a 160 degree reading.
To saute: Cook the sausages in a slightly oiled pan until golden brown. Again, it will be a 160 degree reading on a meat thermometer.
Add the wine and cook out the alcohol for a few minutes.
Add the sauce, salt, and pepper to taste and continue to cook for a few more minutes. If this is finished before the sausages turn off the heat and cover with a lid or foil.
Split open and rub the rolls with olive oil and then toast them for a minute on the grill or in the oven under the broiler. Now place the onion/pepper mixture into each roll add the sausages and Buon Appetito!

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