Sunday, February 6, 2011

Italian Sausage with Peppers and Onions

Superbowl Sunday. Not exactly known for low-cal grub. So, don't expect this one to be "lean" either. But we eat it with a green salad and some fruit. So, you don't have to pig out on the main dish. Fill up on the salad and fruit if you're worrying about that sort of thing.
My kids love this one. Overheard sounds at the dinner table: "Heaven on a fork....Best.Dinner.Ever." (They get their dramatics from their mother.)

What you need:

1 lb. italian sausage links, casing removed
2 T. olive oil
1 onion, cut in strips
1-2 large green pepper(s), cut in strips (the more peppers the better, in my opinion. I use 2.)
2 cloves garlic, minced
1/4 tsp. oregano
salt and pepper to taste

How you make it:

Heat olive oil in large skillet. Sauté peppers, onion, garlic and oregano. Season with salt and pepper to taste. (The sausage will add quite a bit of that anyway, so go easy. I tend to leave out the salt and just pepper the veggies a little.)
Remove from skillet and set aside.
With casings removed, cut sausages in half and flatten to about 1/2 inch thick. Brown them on both sides in the skillet. Put reserved vegetables back in skillet, on top of the sausages and cover and reduce heat to cook till sausages are done. About 10 minutes.
Serve over rice.
This will only serve about 4. So, double it if you've got more, or a hungrier bunch.

Now, c'mon. That couldn't be any easier! Go forth and feed the masses!...or just yourself. I used to half this back in the day for just the hubby and me....oh, those were the days. Such peace and quiet...but I digress.

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