Monday, August 8, 2011

Sausage, Peppers and Onions

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I recently went to New York with Chris, my mom, two of my brothers and my nephew to see a Yankees game in their new stadium. Besides the fact that it was 110 degrees and we were sweating beyond belief the entire game (oh, and they lost), we had a really good time and the new stadium was gorgeous. One of the things that made it so great was, quite frankly, the food. New York vendor food is just the best. The pretzels, dirty water hot dogs, knishes....there's just nothing else like it.

One thing I didn't get while I was up there was a sausage, peppers and onions sandwich. That's another one of my favorites, but my stomach just couldn't handle anything else after the seven other things I shoved in my mouth. Making this at home seemed like the next best obvious solution. Despite the fact that this only took about 20 minutes to make, it was sooo delicious. I used frozen strips of green and red bell peppers and onions, so that took away all of the chopping time. Always a bonus. I decided to use tomato sauce as the base and then lightly spruced it up with some seasonings. So good!! Hope you enjoy :)

Printable Recipe

  • 6 Johnsonville sausages, mild or hot
  • Cooking spray
  • 3/4 cup water
  • 2 tbsp. vegetable oil
  • 3-4 cups frozen bell pepper and onion strips
  • 1 cup tomato sauce
  • 1 tsp. garlic, minced
  • 1 tsp. basil
  • 1 tsp. oregano

Heat a skillet to medium-high heat. Coat with cooking spray and add sausages. Cook for about 5 minutes or until browned on all sides. Lower heat to medium-low. Carefully add the water. Cover and cook for about 12 minutes or until sausages are cooked through. Remove when done and set aside to cool slightly.

Meanwhile, heat vegetable oil in a separate large skillet. Add frozen vegetables and cook for a few minutes or until they begin to thaw. Add tomato sauce, garlic, basil and oregano and stir well.

Cut sausage into bite-size pieces. Add to vegetable mixture and cook until the sausages are heated through. Enjoy!

Source: SK Original

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