Sausage N Pepper Braid Food

BEER-BRAISED SAUSAGE AND PEPPERS

Steps:

• Preheat a grill to medium high. Tear off 4 large sheets of heavy-duty foil. Divide the sausage among the foil sheets and evenly top with the bell peppers, celery, red onion and garlic. Drizzle with the olive oil and season with salt and pepper. Add 2 thyme sprigs to each and drizzle with the beer. Bring two opposite ends of the foil together and fold twice to seal. Fold in the other sides and seal, leaving room for heat to circulate.
• Grill the foil packets, rotating halfway through, until the sausages are charred and the peppers are crisp-tender, about 20 minutes. Carefully open the packets and sprinkle with parsley.

SAUSAGE 'N PEPPER BRAID

Steps:

• In large skillet, over medium-high heat, brown sausage and cook pepper until done, stirring occasionally to break up meat. Remove from heat; pour off drippings. Set aside. Meanwhile, set aside 1 cup flour. In large bowl, mix remaining flour, sugar, salt, Italian seasoning and rapid rise yeast. Stir hot water and margarine or butter into dry mixture. Mix in 1 egg and only enough reserved flour to make soft dough. On lightly floured surface, knead 4 minutes. Divide dough into 3 equal pieces. Roll each into 14 x 4-inch strip. Stir cheese into sausage mixture; spoon 1/3 mixture down center of each strip. Pinch long edges together to form 14-inch ropes; seal ends. Braid ropes together, seal ends. Place on greased baking sheet; cover. Place large shallow pan on counter, half-fill with boiling water. Place baking sheet over pan; let dough rise 15 minutes. Beat remaining egg with cold water; brush on loaf. Bake at 400 degrees F for 25 minutes or until done. During last 2 minutes of baking, brush again with egg mixture; sprinkle with instant minced onion. Serve warm. Refrigerate leftovers; reheat to serve.

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.

SAUSAGE BRUNCH BRAID

Steps:

• Preheat oven to 350°.
• In a skillet cook, sausage, onion, celery, green pepper and garlic until meat is no longer pink and vegetables are tender, drain.
• Add cream cheese, green onions and parsley.
• Cook and stir over low heat until cheese is melted, set aside.
• Unroll crescent dough on a greased baking sheet, press perforations together.
• Roll in to an 12x10 rectangle.
• Spoon mixture within 3 inches of sides and 1 inch of ends.
• On each long side cut 3/4 in wide strips.
• Starting on one end, fold alternating strips at an angle, forming a braid.
• Brush dough with egg and bake for 20-25 minutes or until golden brown.

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.