SAUSAGE AND PEPPERS

How do you like your Sausage and Peppers…sauce or no sauce? Honestly…I love them either way! This recipe is sans sauce and they were simple, yet amazing! I do have a similar recipe available that not only includes sauce, but also adds cannellini beans…check out my Italian Sausage and Beans! As I mention in almost every other recipe I create, if you do not have a cast iron pan…get one now…I think I should do an entire category on just cast iron cooking! You will be amazed at the flavors you can create using this type of pan…I have them in all shapes and sizes. A great starter pan is this 12″ from Lodge Cast Iron. Click here to purchase!

I have found that cooking the sausages low and slow is the key. This will not only ensure that the insides are fully cooked, but you will also get a nice sear on the outside. Heat up to medium-low, a tablespoon or so of the olive oil in the cast iron pan. Add in the sausages. Allow the sausages to get a little bit of crust on the outside edge. Cover with a piece of aluminum foil and allow to cook through. This will take about 15 to 20 minutes. Keep turning as they are cooking. Try not to pierce the casing as they are cooking, as this may dry them out.

When the sausage are almost fully cooked, turn up the heat just a bit and add in the peppers and onions along with another tablespoon or so of olive oil. No need for salt and pepper! Allow the sausages and vegetables to sear nicely. I like to have a little bit of bite left to the vegetables. You do not want mushy vegetables.

The dish is all done when it looks like this picture below. Serve alone, or with your favorite sausage rolls. The flavor is so beautiful, you need NO condiments!