Cause I get to play with a lot of food I might not make for ourselves on a regular basis.
I know, but we get into a rut, making the same old, same old. It's easy to do, you do the tried and true, quick and easy. You go ahead and pick the cliche, I want to finish telling you about what I made last week.
I had some lovely red and orange peppers which I'd processed and frozen the previous couple of weeks, and I also had a package of Italian Sausage which I'd picked up on sale and put into the freezer for a future spaghetti sauce. And there was also some red onions in the pantry that needed to be used.
Guess what I came up with?
Sausage and Peppers, I mean DUH!, I had all the ingredients and didn't have to go to the store.
And there wasn't any left over to take home either, but that's a good thing.
The recipe card is at the end here, but here are the instructions.
Brown the sausage in a skillet, on both sides.
Add the chicken stock, (in my case it was a frozen cube, pre-measured), place a lid on top, and let it cook for an additional 5 minutes. Take them off the heat, cut each sausage into either quarters or thirds, and let sit while the vegetables are prepared and cooked.
Saute the vegetables in the olive oil butter mixture until the peppers, onions and mushrooms are cooked, this takes about 10-15 minutes. Stir in the Tomato Paste.These are the peppers I froze and they're in the Pyrex 4 cup measure that Pyrex sent me awhile back. I love these measuring cups. They're sturdy and the handle makes it so easy to use them as small mixing bowl as well, cause they're easy to hold onto.
Now here's the recipe along with a couple more pictures.
Hey, it's my blog and I'll take all the pictures I want.
Sausage and Peppers
- 1 lb. Italian Sausage, mild
- 3 cups Red Pepper Strips
- 3 Cups Orange Pepper Strips
- 2 Red Onions
- 8 oz. Mushrooms, cut into thirds
- 2 Tablespoons Concentrated Tomato Paste
- 1/3 Cup Chicken Stock
- 1 tsp. Fresh Oregano
- 1/4 teaspoon Red Pepper Flakes
- 1-2 tablespoons Olive Oil
- 1 tablespoon Butter
- Saute the Sausages in a pan, which has been sprayed with a little cooking oil, until the sausages are browned a little. About 5 minutes, turning the sausages over when they are browned. Add the chicken stock to the pan, and place a lid on top and continue to cook the sausages until done. Remove from heat and set aside. Reserve the cooking liquid.
- Saute the Mushrooms, Onions, Peppers in a skillet with the olive oil and butter. Cook until the peppers and onions are just translucent and limp. Add the Tomato Paste. Stir in.
- Cut the sausages into thirds or fourths (or leave whole if serving in a roll.)
- Add the sausages to the pepper and onion mixture along with the reserved cooking liquid and the Red Pepper flakes and cook for another 5 minutes or so.
- Serve, either on a roll, or as part of a potluck.