Sausage & Peppers
- 8 sausage links
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 large onion
- 1 tsp salt
- 1/2 tsp pepper
- 2 Tbsp paprika
- 3/4 tspn garlic powder
- 5 dashes of Tabasco sauce (optional)
Begin by cutting your pepper in half, remove the seeds and white inside, and slice into 1/2 inch thick slices. Cut your onion in half and slice into 1/2 inch thick slices as well.
Add 2 Tbsp of olive oil to your skillet and add your peppers and onions. Cook over high heat for about 20-30 minutes. Allow your peppers and onions to sauté until they appear softened and your onions are translucent.
In a large skillet, sauté your sausages on high/medium heat. To save time, you can also lay your sausage links on tin foil and broil them, turning every few minutes so each side gets browned. When using your skillet, allow your links to sauté for a few minutes, then turn until all sides are browned (your links will not be fully cooked at this time). Transfer your sausage links to a separate plate and slice your sausages diagonally in 1/4 inch thick pieces.
Once your peppers and onions have finished cooking, add your sliced sausages, salt, pepper, paprika, and garlic powder.
Then your tabasco sauce. Stir until combined. Continue to cook over medium/high heat until your sausage is fully cooked.
Serve over roasted potatoes or white rice.
Fax (209) 546-0427
Office: 500 N. Jack Tone Rd. Stockton, CA 95215
Mailing Address: P.O. Box 659 Linden, CA 95236