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Italian Sausage and Peppers - Lots of Pics

FidelFidel Posts: 10,168
edited 12:48AM in EggHead Forum
Wow. This was good. I've played with this recipe for a bit and finally think I found one I can live with.

INGREDIENTS:
• 2 lbs. mild Italian sausage links
• 2 yellow onions, chopped coarsely
• 2 green bell pepper, frenched into 1-2" pieces
• 2 red bell pepper, frenched into 1-2" pieces
• 2 bay leaves
• 5 cloves garlic - minced
• 14 oz can diced tomatoes - undrained
• 6 oz can tomato paste
• 1/2-3/4 cup dry red wine
• 1 Tbsp fresh parsley - chopped
• 1 Tbsp fresh oregano leaves - chopped
• 1 Tbsp fresh basil leaves – chopped
• 1 tsp crushed red pepper flakes
• 1/2 tsp salt
• 1/2 tsp black pepper
PREPARATION:
Cook sausage direct until browned, turning occasionally. Allow sausages to cool and slice in ½” - ¾” sections on a bias. Layer half of the onions on bottom of 3-4 quart Dutch oven, then add half of the peppers. Add all of the sausage, then the rest of the onions and peppers. Add bay leaves, crushed red pepper, and garlic.
Combine diced undrained tomatoes, tomato paste, and red wine in small bowl and mix well to blend. Pour over mixture in Dutch oven. Cook indirect at 325* for 4-6 hours.
One hour before mixture is done, mix together parsley, basil, oregano, and salt and pepper. Add to Dutch oven and stir well.
Serve over a bed of rotini, gemelli, farfalle, or penne pasta with fresh grated parmesan-reggiano and a nice crusty Italian loaf.


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Comments

  • pop-a- toppop-a- top Posts: 184
    WOW that looks very very very good. :cheer: :cheer:
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  • "Sparky""Sparky" Posts: 6,024
    Great lookin eats there Rod.Are there any leftovers?Me and east cobb are still hungry :woohoo: :silly: :lol: :laugh:
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  • FidelFidel Posts: 10,168
    There was about 4 qts, so yea, there are leftovers. Come on over.
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  • BENTEBENTE Posts: 8,337
    WOW!!!!!.... thats all i can say

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • Mike in AbitaMike in Abita Posts: 3,302
    My Goodness Rod. That looks absolutely fantastic. Love the colors and from the ingredient list I'd guess it tastes even better than it looks. :cheer:
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  • Car Wash MikeCar Wash Mike Posts: 11,244
    That looks great Man. Screw Barbosoas and Massey's BBQ.

    Mike
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  • usc1321usc1321 Posts: 627
    Very Nice!! Now I have yet another recipe to try out. That looks great!! ;) B)
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  • I think I can be there in 3 or 4 hrs! :P Man, that looks great!

    I have taken your advice and started a recipe folder on my desktop. (I think that was your post) I plan to try this soon.

    TC
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  • BamaFanBamaFan Posts: 658
    My wife saw that pic and said cook that for me next week. Good Job Sir !
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  • FidelFidel Posts: 10,168
    It's not a tough cook, but very rewarding.
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  • Beanie-BeanBeanie-Bean Posts: 3,092
    Nice job! Do you grow your own herbs at home? That recipe sounds really nice--thanks for sharing!
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  • FidelFidel Posts: 10,168
    Yea, we have a pretty good sized herb garden. The basil and oregano just got big enough to pick from this week.

    We also do two kinds of parsley, dill, sage, rosemary, thyme, cilantro, and chives. That is in addition to the tomatoes and peppers that are not in the ground yet.
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  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Man hollow out a loaf of french bread and a cold porter or in bill's case, glass of fancy sounding wine :laugh: , and it would be on!! Saving this one to my favorites.
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  • FidelFidel Posts: 10,168
    I actually did this with a loaf of roasted garlic tuscan bread. Nice complement to the spiciness of the sauce.

    I served this with a 2003 William Hill Estates Napa Valley Cab.

    Vino.jpg
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  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Most of my wine has a screw top on it OR comes from under my 75 gal. aquariam stand in small batches. Learned homemade fruit wine making from father-in-law who lives in N. Ark. ;) Got some white muskidine that needs siphening up now! :whistle:
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  • Grandpas GrubGrandpas Grub Posts: 14,226
    This is one nice looking cook. It tastes good just looking at it.

    Shelagh said is this what's for dinner tomorrow. I told her soon but not tomorrow, we have some chili to eat.

    Thanks for sharing the recipe with us all, Kent
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