2 lbs sausages (sweet, hot and/or chicken)
1 large onion, sliced
1 pepper, sliced
1. Oven 350 degrees.
2. In a 9 x 13 pan, drizzle olive oil on bottom of pan, sparingly. Add sliced onions and peppers. Lastly, arrange sausages on top of peppers and onions. Cover pan and bake for 30 minutes.
3. Remove cover from pan and with a fork, poke the sausage to allow the steam to come out. Continue baking in oven for another 20 minutes with the cover off.
4. Check on the sausages, they should be starting to brown. Turn sausages over to brown the other side. If the pan seems dry, (no juices) add a couple of tablespoons of water. Continue to bake for another 20 minutes, or until the topside of sausages are browned.
5. Optional – Serve on semolina Italian bread with melted provolone or mozzarella cheese if you like. Otherwise serve over pasta. Serves 4 to 6.
ENJOY – It’s a sandwich or it’s a meal, either way what a deal!
Oh boy, what a summer I had! Talk about bad timing, the first day of my vacation I slipped and fractured my ankle. The next three weeks were spent on my couch staying off my foot. I wasn’t able to climb stairs or drive a car for at least 5 weeks since my foot was encased in an awkward cast that was starting to grate on my last nerve. Cooking became a bit of a challenge as I couldn’t stand on my foot too long. Preparing dishes that were easy to prep while sitting at the kitchen table was fine, and cutting, slicing, and dicing veggies and salads was also manageable. But let’s face it dear readers, sometimes cooking is work even in the best of times! However, this sausage and peppers recipe isn’t.
Many years ago, my mom told me to fry the sausages on the stove in a large frying pan, which I did in my early years of marriage. But, I like to change things up a little and not take too many unnecessary steps while cooking. Preparing many dishes at once is a welcomed challenge, so I try to take shortcuts that will give me more time to make several dishes simultaneously. So, I improvised by baking the sausage and peppers in the oven. They are just as delicious as if prepared on the stove. Sometimes, I add potatoes and bigger chunks of peppers to create a heartier meal. Either way, oven cooking is often better time wise and taste wise than stove top cooking for some recipes. One example is bacon. I bake it in the oven on a rack on top of a rimmed cookie sheet. The bacon is crispier and less greasy. I also bake “fried” eggplant and meatballs in the oven on lightly olive oiled cookie sheets. I turn often so the eggplant is browned evenly on both sides. It’s delicious, doesn’t have to be monitored so closely, and the stovetop stays a whole lot cleaner!
Baking is better, and no one can seem to tell the difference anyway. So, let’s keep this between us!