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Mom's ItalianSausage and Peppers - By Michelle Crossley
- "This is a staple at any and all family gatherings!!!"
- This recipe is from our 1st Cookbook.
(Very limited quantities left!)
2 lbs Italian sausage (sweet or hot, or a mixture of both...)
2-3 green peppers
2-3 red peppers
1-2 large onion(s)
1 small can of Hunt's tomato sauce
Extra Virgin Olive
Our Cookbook Today!
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Pre-heat oven to 350 for sausages.
Place sausage, in a single layer, in roasting pan.
Add enough water to the pan, so that the water level comes up to about half of the height of the sausage.
Cook sausage for approximately 30 minutes, or until they are done cooking. Once they are done, remove from oven and set aside.
While sausages are cooking, prepare the peppers and onion(s) for roasting.
To prepare, cut peppers and onion(s) any way you prefer. Typically it works best if you cut the onions into wedges, and the peppers into one inch strips and then in half lengthwise. You can use more peppers and onions if you wish. It all depends on your preference.
Turn up the oven to 375* and place peppers and onion(s) in a single layer on a baking sheet or roasting pan, and drizzle liberally with EVOO, and then put in oven for roasting
While veggies are roasting, cut up the sausage into good sized pieces on a bias. Get rid of the excess water and grease in the roasting pan. You can put the sausages back into the roasting pan after they are cut up.
Once peppers and onions are roasted, try to drain the oil in the pan, and then mix them in with the sausage in the roasting pan and add the tomato sauce, making sure to mix it in well.
For serving, to ensure that it stays warm, you can place in a crock pot and keep it on low.
Serve with Italian sub rolls. (the smaller ones make it better for serving a large group of people)
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