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Sausage and Peppers


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Ingredients:

  • 1 lb Mild or Spicy Intalian Sausage: I cut into about 1 inch peices and remove the casing because my kids like it better that way, I call them nuggets!
  • 2 Bell Peppers sliced into 1 inch strips
  • 1 Small Sweet Onion sliced in 1/2 inch slices or rings.
  •  1-2 tbs olive or cocnut oil
  • 2-3 garlic gloves either minced or pressed
  • 1/2 tbs oregano or margoram (dried or fresh but dried will be stronger so if using fresh you might want to use a little more)
  • 1 tsp basil ( same as oregano)
  • 1 tsp sea salt
  • fresh ground pepper to taste (all these seasonings ar to taste.)

Directions:

Over medium high heat add 1 tbs of oil in a large skillet pan . When oil is hot add your sliced sausage nuggets. Saute until they begin to brown. Should take about 5-7 minutes. Remove the sausage from the pan, set aside and keep warm.

In the same pan, retain the oil and sausage drippings and add your sliced pepper and onions. If you need more oil go ahead and add the other tbs. While your peppers and onion are cooking add your garlic, oregano, basil, salt and pepper. Saute peppers and onion until soft. I actually like mine browned and the onions carmelized. About another 7 to 8 minutes

Once your peppers and onions are almost where you like them add the sausage back to the pan. Cook the sausage and peppers together until the sausage is cooked through and your onions are nice and carmelized. about 3-4 minutes.  YUM!

I eat this as is with a salad on the side. YUM!

Somtimes I will eat it as a lettuce wrap too. All you need is a good whole leaf head of lettuce like Bibb or a whole Romaine. If I do this I will cut the pieces smaller.  Give it a shot and let me know what you think?

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2 Responses to “Sausage and Peppers”

  1. Rebecca says:

    I love this recipe! I make it a little differently in that I add pasta sauce to it (Whole Foods 365 Organic Pasta Sauce is the only oil- and sugar-free sauce I’ve been able to find), and I serve it over spaghetti squash. Yum!

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