The Guardian

Wednesday, February 27, 2013


Grilled Sausage With Veggies

Ok so I was thinking of what to make for dinner that everyone would eat and I came up with a great solution. Grilled Sausage with Veggies but instead of putting everything in a casserole dish and putting it in the oven (which is also great and just add potatoes), I decided to saute everything separately on the cook top. First I sliced a large sweet onion and sauteed that in a frying pan with 2 Tablespoons of olive oil and salt and pepper until the onions were translucent. Then set aside. Next slice your peppers. My family like the red and orange so that is what I used. Any bell pepper would be fine for this dish. Using the same pan and adding a bit more olive oil saute the peppers adding salt and pepper. Set aside. Once the veggies are finished just cover them loosely with foil so they do not get cold while the sausage cooks. Finally add the sausage to the same pan. Use the same pan because the sausage will marry with all the other flavors in the pan giving it that casserole effect. While the sausage is frying, I cut them open so that I ensure that the pork cooks all the way through. I also set the lid on the sausage while it was cooking because the steam will extract the wonderful juices from the sausage and make for some excellent dipping with your Italian bread...haha. Once the sausage is cooked add them to the dish as well. Next (and this is super important) add a couple of tablespoons of water or chicken broth or wine to the frying pan and use this to cook the scrapings to make a quick and tasty juice to add over the sausage. This step will only take seconds to achieve.You can put everything in a roll and make a wonderful sandwich or cook some rice and put everything over the rice. Enjoy!

Ingredients

2 lbs Pork Sausage
1 Large Red Pepper
1 Large Orange Pepper
1 Large Sweet Onion
2 Tablespoons of Water or Chicken Broth or white wine
1 Cup of Cooked Rice (Optional)
Kiaser Rolls
Salt, Pepper and Olive Oil