Sausage and Peppers

September 02 , 2011 by: Marga Munson Main Dish

Sausage and Peppers for 2

2 Chicken-Andouille Sausages
1 medium white onion, sliced
1 cup frozen bell peppers
1 teaspoon oregano
2 teaspoons granulated garlic
Pinch of Salt
1 tablespoon olive oil

Pour the olive oil in a skillet and heat to medium-high heat. Throw the sliced onion in and let it saute for several minutes until they are starting to soften and brown.
Add the bell peppers, season with the oregano, garlic and a pinch of salt, and cover to allow the bell peppers to steam and heat up. Leave covered for 3 or 4 minutes.
When you uncover the veggies, they should smell very fragrant and be softened, but not mushy.
Move the veggies off to one side of the skillet, and place the sausages in to saute.
Leaving the sausages whole allows you to get a nice slight char on them. You’ll saute for about 5-10 minutes, depending on how hot the pan is. You want them browned, but not burned.
Load up a bun with some of the pepper mixture and top with a sausage.

This week I had used half of the package of chicken-andouille sausages I bought at TJ’s in the gumbo, and Mike and I are escaping to Sin City this weekend to see my family, so I needed to use the rest of the package. I decided on Sausage and Peppers. Italian heaven. Turned out really well. The sausages were spicy, and the peppers were slightly sweet and salty. So good together.

I plated them with a hodgepodge of steamed veggies and salad, which was excellent. The only fat was in the sausage, and the rest of the meal was vegetables….except for the bun. And now we are all prepped to go out of town for the long weekend. I’m stoked. Will be great to see the Vegas-contingent of the family. I hope Labor Day weekend treats you all well! Go out and have one last Summer hurrah!


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