I got this recipe below from EmmJay at http://www.diabetesdaily.com

I don't have a big family to cook for, so I just used one package of sausage (it was 1.25 lbs.), and I just used one green pepper and half a red pepper, and one onion.
I used turkey italian sausage and it was great (lower in fat, too). I don't like mushrooms, so I left those out.

I am far too impatient to cook something for an hour Instead, I pan-fried everything and it was delicious. I cooked the peppers and onions first. When I sliced them, I put them into a bowl, then I just drizzled them liberally with olive oil, and they fried very nicely. Then I removed them and cooked the turkey sausage, also with olive oil. I added the herbs and put it all together to cook it a little more. Delicious!!

Here is the original recipe:

Sausage and peppers ala MJ

5 pounds of your favorite Italian Sausage - I mix mild with hot.
5 LARGE bell peppers sliced thin and seeded (I use 2 green, 1 red, 1 orange and one yellow - flavor is the same but I like the colors
2 large yellow onions sliced thin. You can use white, yellow or Vadalia - you can even use red onions but they must be large because they shrink
2 1/2 pounds sliced white button mushrooms (if you don't like the mushrooms you can leave them out)

Spray a large dutch oven or covered large roaster with pam. Add sausage. Drizzle some olive oil over the sausage and put it covered in a 300 degree oven. Bake for 1 hour

Rinse the peppers and onions, drain, fill the bowl with the peppers and onions with water and refrigerate.

After sausage has cooked for 1 hour take the peppers and onions and liberally spread them over the top of the sausage. Don't worry about patting them dry or gettng a bit of water into the pan, you want that (but not all of the water you are soaking them in)

Sprinkle liberally with onion powder, garlic powder, basil, rosemary, thyme, parsley, crushed bay leaves (or you can use Italian Seasoning). Add freshly ground pepper liberally. Bake for another hour.

Add rinsed cleaned mushrooms into pan after an hour. Add a bit more olive oil sprinkled over the top (don't worry about the juice in the pan - that is what you are aiming for).

Bake another hour.

Take out and scoop some of the juice and baste the entire pan with the juices that are in it. Add a bit more Italian Seasoning to your liking. We are Italian, we like it a lot.

Check to see if the onions, peppers and mushrooms have shrunk. Toss everything in the pan. If they have not shrunk put them back in the oven covered for another 1/2 hour. Take out and check again after 1/2 hour. If they have all shrunk and the pan is "juicy" take off the cover and cook for another 1/2 hour uncovered.

Take out and enjoy - remember my sons and hubby like the juice for hogies.

WORD OF CAUTION - This is how I know how to make it from my grandmother and mother. I am 45, its an VERY OLD way of making it and there is no formal recipe - its by look and feel. It also is a lot of food and usually feeds my family of 4 with 3 very large hogies for the boys and hubby and mine without bread for a meal with left overs for the next day and lunches for the day after. If you do not have a crew like i do you may want to adjust the amounts and adjust the cooking times by taking off 15 minutes each if you cut it in half. Its very juicy and the sausage falls apart but its fantastic.Enjoy!

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