I had just about given up on the return of my willingness to blog when, low and behold, it showed back up. Maybe it's because I have a delicious way to use leftovers to post. Maybe it's because I received a comment that wasn't in Chinese and didn't translate into porn websites. Whatever the reason, it's back. I do have a feeling that it may just be kind of testing the waters.
I admit that I came up with this dinner after I watched an episode of the Jersey Shore. Don't judge me. I can do what I want.
Sausage Peppers
First Way: Oven-baked
We make this for two adults, a sausage a person, doubled so that there are leftovers.
1 tablespoon olive oil
4 hot Italian sausages
3 large bell peppers, sliced
8 oz of assorted mushrooms (we like brown and white buttons), sliced
1 large onion, thinly sliced
1/2 cup white wine
2 tsp oregano (dried)
2 tsp fennel seeds
1/4 tsp kosher salt
1. Preheat the oven to 400.
2. In a 5 quart stovetop and oven safe pan, heat the olive oil over a medium flame.
3. Brown the sausages in the oil, roughly 30 seconds each side. Remove from heat.
3. Add the bell peppers, mushrooms, onions, white wine, fennel, oregano, and salt into the pan on top of the sausages.
5. Cover and cook 45 to 60 minutes (until the sausages are done). Serve hot with a side salad.
Second Way: Grilled Pepperonata Sandwiches
The leftover sausages and peppers gets turned into this for a quick meal the following day.
In addition to leftovers from the above meal, you need:
2 hoagie rolls
several thin slices of mozzarella
dijon
mayo
1. Preheat your barbecue to medium.
2. Barbecue leftover sausages until hot.
3. In the meantime, on a grill top or in a large skillet on medium high heat, warm the vegetables. When the sausages are almost warm, place the cheese on top of the vegetables and push them around a bit so it gets the vegetables all melty.
4. Lightly grill the buns. Prepare with mayo, mustard, or whatever else you'd like. Add the sausages and top with the cheesy vegetables.
Drool.
