Sausage with Onions and Bell Peppers
INGREDIENTS
2 tbsp. good olive oil,* divided
4 tbsp. unsalted butter,* divided
4 sausage links, fully cooked, (I like Aidells)
use spicy sausage if your family enjoys spice
substitute chicken sausage, if preferred
1 medium yellow onion*, sliced
1 green bell pepper, seeded and julienned (cup into strips)
1 red bell pepper, seeded and julienned (cut into strips)
2 cloves garlic*, minced, divided
Salt and pepper
4 crusty split top buns
Dried oregano*
Spicy, honey or your favorite mustard, for serving
Creamy Polenta or Fresh Green Salad (see below)
DIRECTIONS
Heat the sausage in a dry skillet (I like to use a grill pan, or you can use a grill, instead of over the stovetop). Turn occasionally and heat for about 7-10 minutes, until warmed through and browned. Meanwhile, heat 1 tbsp. olive oil and 1 tbsp. butter in a large skillet over medium-high heat. Add the bell peppers, onion and 1 clove minced garlic, season with salt and pepper, and sauté until the veggies have softened. Once both the sausage and onions are cooked, add the veggies to the sausage skillet and turn off the heat.
Toast the buns under the broiler. Watch them closely, toasting will happen in 1-2 minutes. Meanwhile, prepare the garlic butter. Combine 3 tbsp. butter and 1 tbsp. olive oil in the pan used for the veggies over medium heat. Once the butter is melted, add 1 clove minced garlic, and cook for only 1 minute, don’t let the garlic burn. Turn off the heat. Brush both sides of each roll with the garlic butter and then sprinkle on a bit of dried oregano. Add one sausage to each roll and pile the veggie mixture on top. Serve with your choice of mustard. Enjoy!
Sides - I like to pair the sandwiches with creamy polenta or a fresh green salad, depending on what you’re in the mood for.
Fresh green salad – combine greens of your choice with shredded carrot and halved cherry tomatoes. Toss with my lemon vinaigrette. For the lemon vinaigrette, combine 3 tbsp. olive oil, ½-1 lemon (depending on how tart you like your dressing), ½ heaping tsp. of Dijon mustard, a pinch of salt and bit of fresh ground black pepper in a mason jar. With the lid on, shake vigorously for 30 seconds. Enjoy!
Creamy polenta - bring 6 cups of water to a boil in a heavy pan (such as a Dutch oven). Add 2 tsp. of kosher salt. Gradually whisk in 1 ¾ cups yellow cornmeal. Reduce the heat to low and cook until the mixture thickens, stirring often, for about 15 minutes. Off the heat, stir in 3 tbsp. unsalted butter until melted. Serve the polenta with freshly ground black pepper and a sprinkle of parmesan cheese, if desired. Enjoy!
Wine Pairing
Chardonnay, Pinot Noir, Zinfandel (an ice-cold beer is a great choice with this meal too)
Kid Version
If I’m serving this meal to my kids, I choose a sausage that is not very spicy. They like the sausage in a roll, plain, with a bit of ketchup. I also reserve a few of the julienned bell peppers, raw, to serve on the side. My kids enjoy the creamy polenta side. If I’m serving the fresh green salad, I add a few carrots and tomatoes to their plate, with the bell peppers, on the side.
