Sausage and Peppers


As good tossed with a batch of pasta as it is stuffed into a long crusty roll.
TIME 30 to 45 minutes
MAKES 4 servings
2 tablespoons olive oil
1 pound fresh Italian sausage links, sweet or hot
1 large onion, halved and sliced
2 large bell peppers of any color, cored, seeded, and sliced
Salt and freshly ground black pepper
4 oblong hard rolls, split in half lengthwise, optional


Method
1 Put the oil in a large skillet over medium heat; when it’s hot, put the sausages in the skillet, pricking each in a few places with a fork. Cook, turning frequently, until nicely browned all over, 10 to 20 minutes. Total cooking time will depend on the thickness of the sausages. The best way to check is to cut into one—when they are firm and the juices run clear, they are done. Transfer the sausages to a plate.

2 Add the onion and peppers to the skillet, sprinkle with salt and pepper, and cook, stirring occasionally, until they are soft and lightly browned, 10 to 15 minutes. Return the sausages to the skillet for a minute to heat them through. Serve the sausages with the peppers and onions on top, in long rolls if you like.

Variations
  • Other Sausages to Try: Italian sausages are the classic here, but you can really use any kind of uncooked sausage that you like. Or you can use smoked sausage, which you need only brown on the outside and warm through in Step 1.
  • Sausage and Grapes: Instead of the onion and bell peppers, use about 1 pound red or green seedless grapes and 1 tablespoon minced garlic. In Step 2, add the garlic and grapes to the pan and cook them just long enough for the garlic to soften and the grapes to crack, 2 to 3 minutes. Return the sausages to the pan to warm.

Tips
  • Sausages come three ways: fresh (like the ones in this recipe), smoked or otherwise precooked (like andouille, kielbasa, and summer sausage), or cured (like salami and pepperoni)—which are essentially air-dried and safe to eat as is. Some are prepared multiple ways: Spanish chorizo can be cured and/or smoked, and brats and Polish sausage come fresh, smoked, or cured, so be sure you know what you’re getting.
  • You can also chop the sausages and toss everything with cooked pasta or beans.

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