Sunday, January 24, 2010

Italian Fennel Sausage and Peppers

Italian sausage and peppers is a great side dish to serve with the macaroni and cheese recipe in the previous post. I also like to serve it with a pasta marinara. Anyway you choose to serve it, it is colorful, flavorful and satisfying. Be sure to purchase good quality Italian sausage, preferably house made from your butcher. I like to use mild or spicy fennel sausage or a combination of the two. Your choice.

Italian Sausage and Peppers

2-3 lbs. of good quality Italian sausage
4 large green peppers, cut into strips
4 large red peppers, cut into strips
4 large yellow peppers, cut into strips
good quality olive oil

Preheat oven to 425*

Cut sausage into 6-7 inch pieces. Rub each link lightly with olive oil. Place in one layer on large, rimmed baking sheet. Prick each link with a fork. Roast in oven for about 45 minutes or until lightly browned on both sides. Turn once during roasting time.

In a large bowl toss pepper strips with olive oil and kosher salt and pepper. Spread out on 2 large, rimmed baking sheets and roast in oven for 1 - 1 1/2 hours until glazed and slightly browned.

Place sausage in a large casserole dish. Pile peppers on top. At this point you can either serve, or reheat in a 350* oven later in the day. I like doing it earlier in the day, that way I can have the mess cleaned up before my guests arrive. Then I can reheat it and serve. So delicious!

1 comment:

DKLA said...

I'll be making this amazing sausage and peppers recipe asap - thanks!