SAUSAGE, PEPPERS AND ONIONS
Giada De Laurentiis combines Italian Sausage, Peppers and Onions for a tasty Italian-style sandwich, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
BEANS AND SAUSAGE WITH POLENTA (LIDIA BASTIANICH)
Make and share this Beans and Sausage With Polenta (Lidia Bastianich) recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Rinse beans and soak them in plenty of cold water for 8 hours or overnight.
- Drain and place the beans in a 4-quart saucepan with fresh cold water, covering them by an inch or more, along with the 4 bay leaves and 2 tablespoons oil.
- Bring to a boil, partially cover the pot, and adjust the heat to maintain a bubbling simmer.
- When the beans are almost tender, but still slightly undercooked, after about 40 minutes, remove from the heat; drain through a colander.
- Stir in the 1/2 teaspoon salt and let cool; discard the bay leaves.
- Add 4 tablespoons olive oil into the wide saucepan, scatter the bacon pieces into it, and set over med-high heat.
- Cook, stirring, until the bacon starts rendering fat, then drop in the sausages; let them sizzle and begin to brown.
- Add the chopped onion and the two bay leaves, and stir them around the pan bottom; meanwhile, keep rolling over the sausages so they color on all sides.
- Cook for several minutes to allow the onion and meat to caramelize, then clear a space on the pan bottom and drop in the tomato paste.
- Stir it in the clear spot for a minute, until sizzling, then spread the paste all around the pan, stirring and tumbling the sausages so they are coated.
- Pour the red wine vinegar into a clear space in the pan, let it sizzle and evaporate for a few minutes, then stir and tumble everything again.
- Pour 1 cup of hot water into the saucepan, increase the heat, and deglaze the caramelization as the water bubbles.
- Pour in the crushed tomatoes and stir well.
- Rinse the tomato containers with a second cup of water, and pour that in too.
- Season with 1/2 teaspoon salt, stir everything together, and bring to a boil.
- Keep the tomato sauce bubbling gently for about 10 minutes, then spill the beans into the pan; stir in the beans while the sauce returns to a boil.
- Stir in the water, if needed, so the sauce is loose and nearly covers the sausages and beans.
- Cook at a gentle boil, stirring now and then, until the beans are tender and the sauce has nicely thickened, 10 minutes or more (add water if the beans need longer cooking; or, if the sauce seems too loose, reduce it quickly over high heat).
- Turn off the heat, and adjust the seasonings with salt and pepper.
- Cover the pan to keep the beans warm until the polenta is ready to serve.
- Assemble individual portions in warm wide pasta bowls; first dip a large spoon in water, and with it scoop up polenta and mound it in each bowl.
- Spoon over a generous helping of beans in sauce, and lay a sausage on top.
- Drizzle with olive oil, grind on more black pepper, and serve immediately.
Nutrition Facts : Calories 684.7, Fat 37, SaturatedFat 9.9, Cholesterol 47.3, Sodium 1671.5, Carbohydrate 55.2, Fiber 20.5, Sugar 6.2, Protein 35
SAUSAGE, BREAD, AND PEPPER FRITTATA
Steps:
- Preheat oven to 375 degrees F. Heat the oil in a 10-inch nonstick skillet over medium heat. Cook the sausage, crumbling with the back of a wooden spoon, until the meat is no longer pink, about 3 to 4 minutes. Add the scallions, season with 1/4 teaspoon salt, and cook, stirring, until the scallions begin to wilt, about 2 to 3 minutes. Toss in the bell pepper, and cook, stirring, until wilted but not completely limp, about 8 to 10 minutes.
- Beat the eggs with the milk and remaining salt in a bowl. Let the bread cubes soak in the egg-milk mixture until moistened, about 2 to 3 minutes. Reduce heat under skillet to medium-low, then pour in the eggs and bread and let cook, without stirring, until the eggs begin to set around the edges of the pan, about 2 to 3 minutes.
- Sprinkle all over the top with the grated cheese. Put the skillet in the oven, and bake until frittata is set all the way through and the top is golden, about 18 minutes. Let rest for a few minutes, then run a knife around the edge of the skillet and invert onto a plate or cutting board. Serve in wedges, warm or at room temperature.
PEPPERS-STUFFED-FROM LIDIA RECIPE - (4.7/5)
Provided by [email protected]
Number Of Ingredients 11
Steps:
- Cook the Arborio rice in a large saucepan of boiling water until al dente-tender but firm-about 12 minutes. Drain and cool to room temperature. While the rice is cooking, preheat the oven to 400 degrees F., prepare the peppers, and start the filling: Cut the stems from the peppers and scrape out the seeds and membranes with a teaspoon. Heat 2 tablespoons of the olive oil in a small skillet over medium heat. Stir in the onion and cook, stirring, until wilted, about 4 minutes. Scrape the onion into a mixing bowl, add the ground meat, egg, grated cheese, parsley, oreagano, and cooked rice, and stir together until evenly blended. Divide the filling among the peppers, using about 1/4 cup to fill each pepper loosely. Rub the outside of the peppers lightly with the remaining tablespoon of olive oil, placing them in a 13"x9" baking dish as you do so. Roast the peppers, turning once or twice with tongs, until softened and lightly browned in spots, about 20 minutes. Pour in enough of the tomato sauce barely to cover the peppers. Cover the dish with aluminum foil and bake until the peppers are tender and the filling is cooked through, 30 to 40 minutes. Remove, and let stand 10 minutes before serving. Makes 4 servings
SAUSAGES WITH POTATOES AND HOT PEPPERS
Steps:
- Scrub and dry the potatoes, but don't peel them. Slice them lengthwise into sticks and wedges, about 1/2 inch wide (French-fry size).
- Pour the olive oil into the skillet and set over medium-high heat. Scatter the garlic and peperoncino flakes in the oil. Stir and toss the garlic for a minute or so, until lightly colored, then, with a slotted spoon or skimmer, scoop all the cloves from the pan and reserve. Strew the sliced pickled peperoncini in the oil and toast them, stirring, for about a minute, just to get them sizzling, then scoop them out-letting all the oil drain back into the pan.
- Scatter the cut potatoes in the skillet, and toss them in the flavored oil. Season with 1/2 teaspoon of salt, and cook for 6 minutes or so, over moderate heat. Toss and turn them frequently, until lightly crisped on all sides.
- Push the potatoes to the side of the skillet, and lay all the sausages in the pan. Cook for 5 or 6 minutes, rotating and shifting the sausages until they're sizzling and lightly browned on all sides; turn the potatoes as needed so they don't burn.
- Cover the pan, lower the heat, and keep the potatoes and sausages sizzling and caramelizing slowly for about 20 minutes, turning and moving them in the skillet now and then. Remove the cover, and scatter the reserved garlic and peperoncini all over. Taste a potato, and season with more salt if you like. Cook uncovered for another 10 minutes or so, over low to moderate heat, until all the potatoes and sausages are caramelized and crisp on the outside, and tender and fully cooked inside.
- Serve hot (and spicy).
LIDIA'S SAUSAGE & PEPPERS
Make and share this Lidia's Sausage & Peppers recipe from Food.com.
Provided by chef 843140
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Poke sausages with a fork. Divide 1/4 cup of olive oil between two large, heavy skillets & heat over medium heat. Divide the sausages between the skillets & cook, until well browned on all sides, about 8 minutes. About halfway through browning the sausages, whack the garlic with the flat side of a knife and toss half the cloves into each skillet. Transfer the browned sausages and garlic to a 13x9 baking dish, leaving the fat behind.
Nutrition Facts : Calories 418.1, Fat 27.9, SaturatedFat 7.4, Cholesterol 50.4, Sodium 961.6, Carbohydrate 14.9, Fiber 1.9, Sugar 3.7, Protein 28.6
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- Drizzle a few teaspoons of olive oil into a large pan and heat over med-high until just smoking. Add the sausage links and cook, turning every few minutes, until golden brown and crispy on all sides, about 8 minutes. Turn off the heat and remove just the links to a plate to rest for 5 minutes.
- Slice the sausage links into bite size rounds and return to the pan over medium-hight heat. Cook for a few minutes, just until the cut ends are slightly browned and crisp. Use a slotted spoon to remove the sausages from the pan and place into a roasting pan, being sure the fat stays in the fry pan.
- Add the peeled potato wedges to the pan, and cook in the remaining fat, turning every few minutes, until golden brown and crispy. Add more olive oil if required to not stick. Season with salt and pepper to taste, then remove to the roasting pan.
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- Heat a dutch oven large enough to hold the peppers upright in one layer over medium heat. Add the olive oil. When the oil is hot, add the onion, and cook until softened, about 10 minutes. Spoon about half the onion into a large bowl to cool.
- To the onion in the pot, add the tomatoes, slosh out the can with 2 cups water, and add that too. Season with 2 tsp of the oregano, 1 tsp of the salt, and the red pepper flakes.
- Put the bread cubes in a medium bowl with water to cover. Let them soak 5 minutes. Squeeze all of the excess liquid out of the bread, and add the squeezed bread to the cooled onion in the bowl. Add the ground pork, grated cheese, eggs, remaining tsp oregano, and remaining tsp salt. Mix with your hands to make a cohesive stuffing.
- Cut the tops from the peppers, remove the seeds and ribs and divide the stuffing among them. Nestle the peppers in the sauce, cover and simmer until the filling is cooked through and the peppers are tender, about 1 hour.
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- In a large (12-inch) skillet or stock pot, heat the olive oil over low heat. Add the garlic cloves, and when they begin to sizzle, add the sausages in one layer. Cover the pan and cook gently, turning the sausages and moving them around the skillet occasionally as they begin to brown and release some fat.
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