Italian Sausage Pepper And Onion Brunch Cups Food

ITALIAN SAUSAGE AND PEPPER STRATA

Steps:

• Butter a 9-by-13-inch baking dish.
• Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes; transfer to a bowl with a slotted spoon. Add the bell peppers to the skillet with 1/4 teaspoon salt and cook, stirring occasionally, until tender, about 4 minutes. Set aside.
• Whisk together the half-and-half, Parmesan, parsley, eggs, 1 1/2 teaspoons salt and a few grinds of pepper in a medium bowl.
• Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the mozzarella, followed by the sausage and peppers. Cover with the remaining bread cubes and pour the custard evenly over the top. Cover with plastic wrap and let soak at room temperature 30 minutes to 1 hour. (To make ahead, after adding the custard, cover with plastic wrap and refrigerate overnight and then let the strata sit at room temperature while the oven preheats.)
• Preheat the oven to 325 degrees F. Remove the plastic and sprinkle with the remaining 1/2 cup mozzarella. Bake until slightly puffed and no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.

SAUSAGE, PEPPERS AND ONIONS

Steps:

• Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
• Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
• Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
• Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
• Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.

ITALIAN SAUSAGE, PEPPERS, AND ONIONS

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.

ITALIAN SAUSAGES WITH PEPPERS AND ONIONS

Steps:

• Place sausage in hot cast iron skillet and brown on all sides. Add water, cover and let steam for 5 to 8 minutes or until sausages are no longer pink in the middle. Remove to plate. Drain off any remaining water from skillet. Add olive oil to same skillet along with peppers and onions. Cook over medium heat until soft, about 20 minutes. Place sausage in a roll with peppers and onions. Serve.

ITALIAN SAUSAGE PEPPER AND ONION BRUNCH CUPS

Steps:

• Preheat oven to 375 degrees F. In skillet over medium heat, brown sausage until cooked through. Transfer sausage to plate lined with paper towel and allow to drain and cool. Add olive oil to skillet, sauté pepper and onion for 2-3 minutes until soft but not brown. Remove from heat and allow to cool.
• Spray six inserts of muffin pan with cooking spray. Unroll dough and separate into six pieces. Place large end of each piece into bottom of cup and wrap around sides to form a dough cup.
• Beat eggs with fork and combine with sausage, pepper and onion mixture, and shredded cheese. Pour mixture into dough cups.
• Bake for 20-25 minutes or until tops are lightly golden brown and eggs are set. Move pan to cooling rack and allow to cool for 2-3 minutes. With a fork gently loosen each cup around edges, and remove each cup from pan.

ITALIAN SAUSAGE, PEPPERS, AND ONIONS

Steps:

• We cook our sausage, peppers, and onions dish in the oven so the cooking process is fairly straightforward. Begin by adding the cut sausage and diced peppers and onions to a large, and flat, oven proof glass casserole. Season the items with Kosher salt and freshly ground black peppers. Drizzle the your layer of sausage, peppers, and onions with high quality extra virgin olive oil and mix well. Next, add your diced garlic, 1/2 cup of chopped parsley, tomatoes, and 1 tablespoon of dry red chili pepper flakes. Mix well and add the white wine. Place the casserole, uncovered, in a 375 degree Fahrenheit oven for 30-40 minutes (stirring the mixture every 15 minutes or so) or until the sausage is golden brown and the vegetable have caramelized and cook down a bit.

BOW TIES WITH SAUSAGE, TOMATOES AND CREAM

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
• Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.