"Julie Bove" > wrote in message
...
>
> "Jim Elbrecht" > wrote in message
> ...
>> 0800, "Julie Bove" > wrote:
>>
>>>I'm not sure how to do this. MIL made this all the time but I don't like
>>>Italian sausages and didn't eat them. I know sometimes she put them in
>>>the
>>>gravy (red sauce) and served over pasta. When she did this, my husband
>>>would pick them out because he hates the gravy.
>>
>> I"m not sure what you're looking for-- but this is how I do 'Sausage
>> and peppers'.
>>
>> 1 pound of sausage, more or less
>> 1-2 large sweet onion
>> 2 large peppers [red or green]
>> 4 tbls olive oil
>> 4 tbls butter
>>
>>
>> Brown sausage in oils- remove from pan. [if serving with pasta or
>> rice- now is a good time to cut them up-- We like them on sturdy rolls
>> & leave them whole]
>> Cut onion and pepper into strips. Saute until starting to carmelize.
>> Return sausage to pan, cover and put in a 300 oven for 20-30 minutes.
>>
>> No Italians in the family-- but this is the way we like sausage.
>
> Thanks but then... Do you serve a starch on the side? Put them on bread
> or buns?

Either. As a side for a pasta, or on a hoagie roll. Sausage and peppers done
this way are also great as a sandwich with scrambled eggs and provolone.
Yum!

Your OP inspired me to make this for dinner because I had Italian sausage
in the freezer. It freezes quite well if wrapped tightly. I serve tomato
sauce on the side because my husband can't eat a lot of tomato products
(acid reflux).

Sausage and peppers with onions is a common dish in the Philly area.