SAUSAGE, PEPPERS AND ONIONS STOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat extra-virgin olive oil in deep skillet, add sausage and brown a few minutes then add garlic, peppers, onions and cook until soft, 6 to 7 minutes more.
- Deglaze pan with a little vinegar, stir in stock and tomatoes and reduce heat to simmer, cook 5 minutes more then stir in parsley and basil and serve with cheese on top.
SAUSAGE WITH PEPPERS AND ONIONS
For an easy, hearty dinner (or breakfast or lunch) buy fresh Italian pork fennel sausages, preferably from an Italian deli or butcher. Pair them with quickly stewed peppers and onions, splashed with vinegar, and fried eggs.
Provided by David Tanis
Categories dinner, weekday, sausages, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prick each sausage in several places with a skewer or the tip of paring knife to prevent bursting. Put sausages in one layer in a skillet. Add water to cover and bring to a simmer. Cook for 5 minutes, then cover, turn off heat and let steep.
- Place a wide skillet over high heat and add 2 tablespoons olive oil. When oil is hot, add sliced peppers and onions. Season generously with salt and pepper, and cook, stirring frequently, until softened and beginning to brown, about 10 minutes. Adjust heat as necessary if mixture seems to be cooking too quickly. Add garlic just at the end, stir to incorporate and cook 1 minute more. Stir in the vinegar.
- Transfer pepper mixture to a platter. Over medium heat, coat pan with 1 tablespoon olive oil, add sausages and cook 2 to 3 minutes per side, to brown. Top pepper mixture with cooked sausages. Sprinkle with crushed red pepper and oregano and garnish with basil leaves.
- If desired, in the same wide skillet, fry eggs sunny side up in a little olive oil to accompany. Season with salt and pepper.
Nutrition Facts : @context http, Calories 892, UnsaturatedFat 46 grams, Carbohydrate 14 grams, Fat 77 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 26 grams, Sodium 1665 milligrams, Sugar 7 grams
JERSEY SHORE SAUSAGE & PEPPER SOUP
If you like it spicy, substitute the sweet Italian sausage with hot, or a mix of sweet and hot. Get yourself some warm, crusty Italian bread to serve along with the dish.
Provided by Alan in SW Florida
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large heavy saucepan, over medium-high heat, heat the olive oil and brown the sausage. Use a slotted spoon to remove the sausage from pan.
- Pour off any excess oil, leaving about 1 to 2 teaspoons in the pan. Stir in the onions, peppers, and garlic. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
- Add red wine and cook until the wine is almost all evaporated. Add the remaining ingredients, including the cooked sausage. Bring to a boil, reduce the heat to a simmer and cook for 15 minutes.
Nutrition Facts : Calories 327.8, Fat 7.4, SaturatedFat 2.4, Cholesterol 17, Sodium 1104.9, Carbohydrate 41.5, Fiber 10.1, Sugar 3.5, Protein 24.2
ITALIAN SAUSAGE AND PEPPER SOUP
This recipe originally came from a book that's now lost somewhere... I've made a few adjustments for my personal taste. I don't usually like bell peppers all that much, but love this recipe -- hearty, quite healthy, and works wonderfully all year 'round! Find a local farmers' market for the freshest (and cheapest) bell peppers!
Provided by Maura666
Categories Poultry
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Poke the sausage with a fork in several places, to keep them from exploding.
- Spray your skillet with cooking spray.
- Add sausage, and a little water.
- Cook over medium-high heat until sausages are browned, turning occasionally.
- (This will take about 15 minutes.) When they are finished, transfer sausages to a plate and allow them to cool.
- In a soup pot, combine 2 cups of broth, the onion, the peppers, and garlic.
- Bring to a simmer over medium heat.
- Cover and allow this to simmer about 30 minutes, or until the peppers are tender.
- Remove the casings from the sausages, and slice the sausages into thin round slices.
- Add them to the pot.
- Add the remaining broth, water, oregano, boullion cubes, and pepper.
- Simmer uncovered for 10 minutes.
- Add the pasta and simmer until the pasta is cooked, about 10 minutes.
- Ladle into soup bowls and enjoy!
Nutrition Facts : Calories 173.8, Fat 6.1, SaturatedFat 0.3, Cholesterol 40.2, Sodium 1094.5, Carbohydrate 16.3, Fiber 2, Sugar 5, Protein 13.2
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- In a 4- to 5-qt. Dutch oven heat oil over medium-high. Add sausage; cook and stir 2 to 3 minutes or until browned. Remove sausage. Add sweet peppers, onions, and garlic to Dutch oven. Cook and stir 4 to 5 minutes or until tender and starting to brown. Remove from heat. Stir in sausage, tomatoes, tomato paste, and crushed red pepper.
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