Is is better to make Italian sausage & peppers in the oven? Or on the stove? What about a pressure cooker?

Any good recipes? Which peppers are better.....red, green, or the fancy yellow/orange ones?

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

I think sausages are Polish not Italian, instead Salame and Salsiccia are
Italian.

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

Always fried. Red and yellow are more colorful and green will work. Fry
the sausage then the peppers in the fat from the sausage and serve on a
hoagie roll, or slice and plate em.

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

In the oven on a rack, slow cook at a low heat with water
in a metal container on the bottom floor of the oven. Make
sure the rack is coated with a heavy oil such as peanut oil.
Olive oil on red bell peppers, with garlic, are the best. You
could throw in parsnips (white carrots), onions, whole
garlic cloves, and red potatos too. I've done it all.
--
Sincerely,
Alex

"AArDvarK" > wrote in message
news:OujZb.7481$CQ6.5197@fed1read05...
>
> "Lady Cake" > wrote in message
...
> > Is is better to make Italian sausage & peppers in the oven? Or on the
stove? What about a pressure cooker?
> >
> > Any good recipes? Which peppers are better.....red, green, or the fancy
yellow/orange ones?
>
> In the oven on a rack, slow cook at a low heat with water
> in a metal container on the bottom floor of the oven. Make
> sure the rack is coated with a heavy oil such as peanut oil.
> Olive oil on red bell peppers, with garlic, are the best. You
> could throw in parsnips (white carrots), onions, whole
> garlic cloves, and red potatos too. I've done it all.
> --
> Sincerely,
> Alex

He is the troll posting as anonymous all over Usenet, please don't feed him.

On Fri, 20 Feb 2004 00:42:36 -0500, Lady Cake wrote:

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

Hot Italian Sausage in Sweet Basil Sauce


1 lb. Hot Italian Sausages (in casings) cut in 1" to 2" pieces
2 Medium onions chopped
2 Red bell peppers (or one red and one green) cleaned and cut into 1"
pieces
3 Cloves of garlic sliced
2 Tablespoons oil (preferably olive)
2 Large cans whole peeled tomatoes
1 Teaspoon sugar
Salt and Pepper to taste
1 Tablespoon sweet basil


Sauté two cloves of garlic, one onion and the bell peppers in a sauce pan.
When the onion is translucent add the juice from the tomatoes. Remove the
whole tomatoes from the can and chop them into 1' pieces. Add the tomato
pieces, sugar, salt and pepper to the sauce. Raise the heat until the
sauce is at a medium to rapid boil. When the sauce is thickened to 80% of
what is desired (45 minutes or so), sauté the remaining onion and garlic in
a frying pan using a little oil. When the onion is just beginning to
become translucent add the sausage pieces to the pan. Sauté the sausage
until nearly done. Remove the sausage from the pan and discard grease,
onion and garlic. Add the sausage and basil to the sauce, continuing to
cook it down to the desired consistency. Taste the sauce and add
additional basil if required. Sauce should have a slightly sweet flavor.
Serve over fettuccini, with parmesan cheese. This will provide sufficient
sauce for 5 or 6 servings.

The object of this dish is to contrast the hot sausage and the sweet sauce.
For this reason the sausage is cooked separately from the sauce to limit
the blending of the hot and sweet flavors. It is preferable to use all red
bell peppers as they add sweetness to the sauce, however sometimes red bell
peppers are prohibitively expensive and then I usually use one red and one
green. Chopped fresh tomatoes can be used in place of the canned if the
are good'n ripe. If the sausage is too hot, half hot and half mild sausage
can be used. The sauce is sweetened by the basil and the red peppers, the
sugar is to enhance the flavor of the tomatoes. To sweeten the sauce add
additional basil, not sugar.

Jake 7/94

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.

> > Is is better to make Italian sausage & peppers in the oven? Or on the
stove? What about a pressure cooker?

Stovetop I'd prefer.

> > Any good recipes? Which peppers are better.....red, green, or the fancy
yellow/orange ones?

Why not all 3. Red, green, and yellow/orange.

Of course, I prefer my sausage and peppers in tomato sauce, poured over
fresh pasta. But that's just me. ;-)

Saved that, thank you.
Alex

"Glenn Jacobs" > wrote in message ...
> On Fri, 20 Feb 2004 00:42:36 -0500, Lady Cake wrote:
>
> > Is is better to make Italian sausage & peppers in the oven? Or on the stove? What about a pressure cooker?
> >
> > Any good recipes? Which peppers are better.....red, green, or the fancy yellow/orange ones?
>
> Hot Italian Sausage in Sweet Basil Sauce
>
>
> 1 lb. Hot Italian Sausages (in casings) cut in 1" to 2" pieces
> 2 Medium onions chopped
> 2 Red bell peppers (or one red and one green) cleaned and cut into 1"
> pieces
> 3 Cloves of garlic sliced
> 2 Tablespoons oil (preferably olive)
> 2 Large cans whole peeled tomatoes
> 1 Teaspoon sugar
> Salt and Pepper to taste
> 1 Tablespoon sweet basil
>
>
> Sauté two cloves of garlic, one onion and the bell peppers in a sauce pan.
> When the onion is translucent add the juice from the tomatoes. Remove the
> whole tomatoes from the can and chop them into 1' pieces. Add the tomato
> pieces, sugar, salt and pepper to the sauce. Raise the heat until the
> sauce is at a medium to rapid boil. When the sauce is thickened to 80% of
> what is desired (45 minutes or so), sauté the remaining onion and garlic in
> a frying pan using a little oil. When the onion is just beginning to
> become translucent add the sausage pieces to the pan. Sauté the sausage
> until nearly done. Remove the sausage from the pan and discard grease,
> onion and garlic. Add the sausage and basil to the sauce, continuing to
> cook it down to the desired consistency. Taste the sauce and add
> additional basil if required. Sauce should have a slightly sweet flavor.
> Serve over fettuccini, with parmesan cheese. This will provide sufficient
> sauce for 5 or 6 servings.
>
> The object of this dish is to contrast the hot sausage and the sweet sauce.
> For this reason the sausage is cooked separately from the sauce to limit
> the blending of the hot and sweet flavors. It is preferable to use all red
> bell peppers as they add sweetness to the sauce, however sometimes red bell
> peppers are prohibitively expensive and then I usually use one red and one
> green. Chopped fresh tomatoes can be used in place of the canned if the
> are good'n ripe. If the sausage is too hot, half hot and half mild sausage
> can be used. The sauce is sweetened by the basil and the red peppers, the
> sugar is to enhance the flavor of the tomatoes. To sweeten the sauce add
> additional basil, not sugar.
>
> Jake 7/94

I really want to scream "Troll" but the subject line is so dear to my heart
that I can't resist a comment

Oven is fine with red peppers, on the grill is best, pressure cooker-that is
heresy...

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

Yes I would think a pressure cooker would
turn the sausages into mush ... icko-yucko!
Alex

"Frankie Boy" > wrote in message news:EYe_b.10126$nI1.8170@okepread05...
> I really want to scream "Troll" but the subject line is so dear to my heart
> that I can't resist a comment
>
> Oven is fine with red peppers, on the grill is best, pressure cooker-that is
> heresy...
>
> Frank
> "Lady Cake" > wrote in message
> ...
> > Is is better to make Italian sausage & peppers in the oven? Or on the
> stove? What about a pressure cooker?
> >
> > Any good recipes? Which peppers are better.....red, green, or the fancy
> yellow/orange ones?
>
>

After this post, I decided to try to bake sausage and peppers and here
is what happened.

I put a layer of Italian sausage, then pricked them. I cut up strips
of fresh onion and bell pepper and baked them in the oven. You can
add garlic.

Then my plan when they were browned was to put about half a large jar
of marinara sauce over them, bake a little more and serve with
rigatoni.

Well they would have been delicious but there is a problem. Italian
sausage has quite a bit of fat and when they are baked, it pools in
the pain.

Either bake them first on a rack and drain or fry them first and then
bake them with the peppers. The bottom line is to get the grease out.