Jimmy The Saints Sausage And Pepper Sauce Food

JIMMY THE SAINT'S SAUSAGE AND PEPPER SAUCE

Steps:

• In a large saucepan saute garlic, onion, and roasted peppers in 2 tablespoons olive oil until onions turn golden brown. Stir in fresh basil and blend well. Add ground black pepper, ground white pepper, ground red pepper, ground sage, onion powder, ground sage, onion powder, dried parsley, dried oregano, and salt. Stir until well blended. If desired, add MSG. Stir in chopped Italian tomatoes and both cans of tomato paste. Cover and simmer over medium-low heat until paste has liquefied.
• Once sauce has liquefied, add bay leaf, fennel seed, dried chives, bouillon cube, and ,if desired, anchovy fillets and Vermouth. Cover and let simmer for 30 minutes. Stir occasionally.
• In a separate skillet prepare sausage by lightly browning in 2 tablespoons olive oil. Using medium heat, cover and let cook for 15 minutes. At the completion of cooking time, remove sausage from pan, and cut into 1 inch pieces. Add to sauce pot.
• Cover sauce and simmer for an additional 15 minutes. Stir occasionally and serve warm.

SAUSAGE AND PEPPERS

Steps:

• Heat the oil in a large skillet over medium high heat. Add the sausages and cook until well browned on all sides, about 10 minutes. Remove the sausages from the pan and set aside. Pour off all but 1 tablespoon of oil. Add the onions and cook, stirring, until golden, about 5 minutes. Stir in the tomato paste and cook for 1 minute more. Add the peppers, garlic, and season with salt and pepper to taste. Cook until the peppers are wilted, about 5 minutes. Return the sausages to the pan, cover, and cook over medium heat, stirring frequently, until the sausages are cooked through, about 12 minutes more. Stir in the vinegar. Divide the sausage and peppers evenly amongst the crusty rolls and serve.

ITALIAN SAUSAGE WITH PEPPERS & ONIONS

Steps:

• Add oil to a large skillet over high heat.
• Brown the sausages well on all sides, I like to get a good amount of color on them. Color=flavor!
• Remove the sausages to a platter and set aside.
• Add the bell peppers and onions to the same skillet and cook for about 5 minutes, getting them a little bit brown as well.
• Reduce the heat to medium and add the garlic to the veggie mixture for the last minute.
• Next add the sausages back to the pan and dump in the tomato sauce and diced tomatoes with juice, the salt, Italian seasoning, onion powder and brown sugar.
• Bring to a boil then reduce to low and simmer covered for an hour or until sausages are cooked through.
• When you are ready to serve, toast your hoagie buns on both sides, then add the cheese to the inside of the buns and place back in the oven to broil until the cheese is melted.
• Add the Italian Sausage & peppers & onions to each hoagie and sprinkle with lots of Parmesan cheese. Serve with some of the tomato sauce on the side for dipping.
• My kiddos like their sausages cut up in bite size pieces before I put it on their hoagies, but that is optional.

SAUSAGE AND PEPPERS

Steps:

• Saute onions, peppers and chile in olive oil until onions are brown. Add salt and pepper to taste. Stir in garlic and basil. Add oregano. Hold aside.
• Prick sausage all over with a fork. Saute in skillet over medium heat until brown. Add enough wine to cover about 2/3 of the sausage. Add Sauteed vegetables, tomatoes and any liquid. Simmer gently, partially covered, for 20 minutes. Remove sausage and slice into 1-inch pieces. Can be served on pasta or with bread.

JOHN'S KILLER SAUSAGE AND PEPPERS

Steps:

• Boil the sausages, drain.
• Brown the sausages in a little bit of butter.
• Saute the peppers and onions in a little bit of oil.
• Add the remaining ingredients and simmer 5-10 minutes, until the sauce thickens.
• Pour the sauce over the sausages and serve with crusty bread.