Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, sausage and peppers - voted the best. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Sausage and Peppers - voted the BEST is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Sausage and Peppers - voted the BEST is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook sausage and peppers - voted the best using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Sausage and Peppers - voted the BEST:
- Take Sausage and Peppers - the BEST EVER
- Take 1 packages sausages
- Make ready 2-3 tablespoons balsamic vinegar
- Prepare 1 medium onion sliced thin
- Take 1 medium red pepper sliced
- Get 1 medium green pepper sliced
- Get 2 clove garlic - large cloves diced
- Get 1 red pepper flakes (to your liking)
- Make ready 1 can (14.5 oz.) can Italian flavored diced tomatoes strained (keep liquid)
- Get 6 large mushrooms sliced
- Take 1-3 tablespoons tomato paste
- Take 1 tbsp butter
- Prepare 1 Olive oil
Steps to make Sausage and Peppers - voted the BEST:
- Let's talk about packaged sausages. Sausages are packaged 3 different ways - a full long link, a package of 6 or in bulk. When slicing full links use a measurement of about 1"wide. The prepackaged links of 6 cut in thirds - this gives you little over 1". The bulk packaged sausages tend to be longer than the smaller package - these should be cut in fours. When in doubt size them up before cutting.
- Use a 4 quart pot. Slice sausages and stab two opposite sides with knife tip. This prevents oil build up under the skin and also allows even cooking. Then place in pot with just enough water to cover; add 2-3 tablespoons of balsamic vinegar and set on high temp to boil. The more balsamic vinegar you add the more flavor you will have. When the water starts to boil turn it down to med-high.
- The water will start to evaporate leaving a glaze. Turn the heat down and start stirring the sausages but do not brown them. Start to remove the sausages and drain them of grease (I use paper towels in a strainer and just swish them around).
- Turn down the heat to just below medium. Add onion and stir in a tablespoon of butter (at this point also add in a bit of olive oil to prevent burning). Any time you add vegetables always check to make sure they are not burning and adjust the heat. Add peppers and garlic stir and cook for about 3-4 mintues (keep checking temp on veggies).
- Add sausages back to vegetables along with strained tomatoes and sliced mushrooms. Stir to blend then cover and turn heat down to med-low.
- After 3 minutes stir in tomato paste. Cover and cook about 3-4 minutes more. Check liquid (it will create a nice flavored sauce) in pot and if needed add some of the reserved tomato liquid. We are looking to create a thin sauce not watery which is why the tomato paste amount is varied. Turn down to almost a low heat and cook for an additional 15-20 minutes.
- Serve with bread or over penne. My family likes penne - if you decide to use pasta once it is cooked combine the left over liquid to drained pasta before adding the sausage and peppers this provides more moisture. Enjoy!!
So that’s going to wrap it up for this special food sausage and peppers - voted the best recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
