Sausage, Peppers and Onions In a Pinch
- 2 lb. sausage (hot, mild or mixed) – any type (chicken, turkey, or pork)
- 3 yellow and 3 orange bell peppers, seeded (or green – 6 total)
- 3 lg. onions, peeled and sliced
- 2 cloves garlic, grated
- 2 lg. Idaho potatoes (optional)
In a large, deep skillet, add half the sausage and water enough to come half way up the sausage. Pierce sausage with fork and place on stovetop and cook until all the pink is gone. Continue until all the sausage is done.
If using potatoes, precook them in microwave about 6 minutes. Slice in half, and then into wedges.
Preheat oven to 400 degrees.
Cut peppers in half and remove seeds and top. Lay peppers on a board, flesh side down and with the palm of your hand, flatten pepper halves. Turn peppers over and cut, skin side down, into thick strips. Cut onion into thick strips.
If baking sausage, slice in half lengthwise (they fit into the rolls better). If grilling, leave links whole after boiling. If using hot and mild, cut differently and cook separately. Either way, cook sausage until golden and crispy but not dried out.
Separately, add peppers to boiling water and blanch about 5 minutes. Remove from pot and drain well. Combine cooled peppers, potatoes, onions and garlic in a large bowl. Drizzle with olive oil and mix well. Divide among aluminum pans, again making sure not to overcrowd pans. Use 2 or 3 pans if necessary. Bake in 425-degree oven until golden. Be sure to turn about every 10-15 minutes so they brown evenly. Remove from heat, cover and set aside.
Divide all sausage and pepper mixture among 2 or 3 pans and place in 400 degree oven to heat through.
Serve with soft but crusty Italian rolls.
Cook's note: If making ahead, divide and cover each pan. Refrigerate up to 1 day. Bring to room temperature before adding to oven to heat thru leaving on the foil.