Smoked Sausage Bell Peppers And Tomatoes Food

CLASSIC SMOKED SAUSAGE & PEPPERS

Steps:

• Saute sausage in a large skillet over medium-high heat for 3 minutes, turning occasionally.
• Add olive oil, onion, peppers and oregano, cooking until tender, about 3 minutes.
• Remove from heat, stir in Parmesan cheese.

SMOKED SAUSAGE, BELL PEPPERS AND TOMATOES

Steps:

• Heat oil over medium high heat in a wide non-stick skillet. Cook bacon and onion until onion turns yellow, about 3 minutes.
• Reduce heat to medium, add garlic and bell pepper, and, stirring frequently, cook until bell peppers are tender-crisp, about 8-10 minutes.
• Remove skillet from heat and wait until cooking subsides or paprika might burn and give a bitter taste. Add paprika and red pepper flakes. Add more pepper flakes if you like it hot. Stir until all is evenly coated with paprika.
• Mix in tomatoes, return to heat. Reduce heat to low and cook covered 5 minutes.
• Carefully mix in sausage and cook covered over low heat 15-20 minutes.
• Taste with black pepper. There should be enough salt from bacon and sausage. Serve.

SMOKED SAUSAGE WITH BBQ REMOULADE AND GREEN TOMATO CHOWCHOW RELISH

Steps:

• For the green tomato chowchow relish: Combine the vinegar, sugar, salt, celery seeds and mustard seeds in a small saucepan, bring to a boil and cook until the sugar is dissolved. Remove and let the mixture cool completely.
• Combine the tomatoes, red and yellow bell peppers, jalapenos and onions in a medium bowl. Add the cooled vinegar mixture, olive oil and black pepper and mix until combined. Cover and refrigerate for at least 1 hour and up to 24 hours before serving.
• For the BBQ remoulade: Whisk together the mayonnaise, mustard, barbecue sauce, cornichons and green onions in a medium bowl. Season with salt and pepper, cover and refrigerate for at least 1 hour to allow the flavors to meld.
• Heat the grill to high for direct grilling. Grill the sausages until golden brown and charred on all sides and just cooked through, about 10 minutes.
• To serve, slice the sausages and arrange on a platter. Serve with bowls of the BBQ remoulade and chowchow relish, with grilled bread on the side.

ORZO WITH SAUSAGE, PEPPERS AND TOMATOES

Steps:

• Using tongs, place the bell peppers over a gas flame. Cook, turning occasionally, until the skins are charred on all sides, about 5 to 6 minutes. (Alternatively, place the peppers on a baking sheet and broil for 5 to 8 minutes, until charred.) Place the charred peppers in a medium bowl. Cover the bowl with plastic wrap and allow the peppers to steam for 20 minutes. Under running water, peel away the charred skin from the peppers. Pat the peppers dry with paper towels. Remove the stem and seeds from the peppers and cut into 1/4-inch thick slices. Set aside.
• In a medium saucepan, bring the chicken stock, water, and kosher salt to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• While the pasta is cooking: In a large skillet, heat the oil over medium-high heat. Add the turkey sausage and saute until cooked through, about 4 minutes. Add the garlic and cook for 1 minute. Add the bell peppers, tomatoes, and red pepper flakes, if using, and cook until heated through, about 2 minutes.
• Drain the pasta, reserving about 1/2 cup of the cooking liquid, and transfer to a large serving bowl. Add the sausage mixture, 1 tablespoon of the parsley, and season with salt and pepper, to taste. Toss well to combine all ingredients, adding reserved cooking liquid, if needed, to loosen the pasta. Top with the ricotta salata and sprinkle with the remaining parsley. Serve.

CHICKEN WITH BELL PEPPERS, SMOKED HAM, AND PAPRIKA

Steps:

• Heat oil in heavy wide pot over medium-high heat. Sprinkle chicken with salt and pepper; add to pot. Cook until browned, about 6 minutes per side. Transfer chicken to bowl. Increase heat to high. Add next 3 ingredients and 1/2 teaspoon paprika to drippings in pot; sauté until vegetables are soft and light brown, about 8 minutes. Return chicken to pot; add broth. Sprinkle chicken with remaining 1/2 teaspoon paprika. Bring to boil. Reduce heat, cover, and simmer 10 minutes. Uncover; simmer until chicken is tender, about 10 minutes longer. Season with salt and pepper. Sprinkle parsley over; serve.

SMOKED SAUSAGE, TATERS, PEPPERS AND ONIONS COUNTRY STYLE

Steps:

• Combine smoked sausage, potatoes, onion, bell pepper and water in a large pot.
• Cover and simmer over medium heat 15 to 25 minutes, stirring occasionally, until potatoes are soft.