Lady Cake wrote:

> Is is better to make Italian sausage & peppers in the oven? Or on the
> stove? What about a pressure cooker?
>=20
> Any good recipes? Which peppers are better.....red, green, or the
> fancy yellow/orange ones?



Simple Italian Sausages


4 Italian Sausages
1 Table Spoon of Dijon Mustard
1 Table Spoon of Mayonaise

Mix the mayonaise and mustard together in a very small serving pot, into
a smooth consistency and put on table as a condiment.

Poke holes in the sausage with a fork. (two pokes on two sides is enough)=

Using a thick base pan with a table spoon of olive oil, fry whole spicey
Italian sausages by first searing them at high and turning often and
then slow covered cooking at continuously lower heat. 16 - 18 minutes
(if the brand is low in fat, then 13-15 minutes will prob do.) Turn
sausages regularly. They become very dark, almost black. (Can be done
over charcoal or gas barbecue as well).
When cooked, set to rest for a minute (in pan) at an angle to drain fat.

A teaspoon of the mustard/mayo mix per sausage is a great complement
(per the diners taste).

I usually serve the above with linguine Alfredo (or Alfredo with sun=20
dried tomatos), and peppers (market fresh, so color and taste vary a=20
bit) and onions vegetables saut=E9ed with peanut or Thai sauce; with a=20
romaine salad and homemade salad dressing.

Cheers,
Alan



--=20
e-meil: there's no such thing as a FreeLunch.