22 May, 2015
Sausage, Peppers and Onions
Sausage, Peppers and onions is a dish, or sandwich, that can be found on just about every block and in every strip mall in any area that has even the slightest hint or history of an Italian presence. Growing up in New Jersey, well, I can’t make it, eat it or even smell it without enjoying some memories. Gammy, that Texas country girl, even has become a fan of it and even has some suggestions for some changes to it! Can you imagine?
First get a frying pan on the stove at medium heat. Just a little splash of oil or really none at all is ok. The sausages are going to leak some fat out as they cook. Put in the sausages and poke a few holes into two opposite sides. Brown them upturning and rotating them around the pan as they cook. They will take 10-15 min. When the fat is coming out of the poked holes and it is clear let them have another couple of minutes. As soon as the sausage is poked and heating up put another pan on the stove medium high. Add about 2 tbsp. of olive oil.
Cut up the onions in bigger pieces than you usually do. Put the peppers and the onions in the pan. Give them a minute and add the chopped garlic. Sprinkle a good pinch of salt and black pepper, a pinch of red pepper flakes and a splash of red wine..
They’re not in the pic but there are a few rolls made from Poppop’s Eeeeasy homemade bread dough. Also bottle (or two) of some nice red wine.