Sausage Potatoes N Peppers Recipes

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the potatoes, onions and peppers, then season with a pinch of salt and pepper. Cook until the onions are translucent and the potatoes begin to brown, 5 to 6 minutes.
• Stir in the kielbasa and garlic. Add the beer and mustard, then stir to combine. Cover and cook until the potatoes have softened and the sausage is heated through, 2 to 3 minutes.
• Remove the lid and stir in the kale. Cook until the kale has wilted, 5 to 6 minutes. Taste and adjust the seasonings as needed. Garnish with the herbs and serve straight from the skillet.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Heat olive oil in a skillet over medium heat. Cook sausage links until browned and oil begins to render, about 3 minutes per side. While sausages are cooking, pierce them lightly here and there with the tip of a sharp knife so some fats and juices are released. Remove from heat and let cool slightly.
• When sausages are cool enough to handle, cut them into serving pieces, about 2-inch slices. Transfer back to pan along with any accumulated juices from the cutting board.
• Cut two slashes down to the bone on the skin side of each chicken thigh.
• Depending on the size of the peppers, halve or quarter them and place in a large mixing bowl. Add the sliced red and yellow onions and potato chunks. Add chicken thighs and sausage pieces with pan juices.
• Season with kosher salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil.
• Mix with your hands until all ingredients are coated in oil, 3 or 4 minutes. Transfer to large, heavy-duty roasting pan. Evenly space the chicken thighs skin side up. Position potatoes near the top.
• Place in preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sprinkle with chopped fresh Italian parsley, if desired.

Steps:

• Preheat oven to 400°. In a large bowl, combine potatoes, sausage, onion, red pepper, green pepper and pepper rings. Mix oil, Creole seasoning and pepper; drizzle over potato mixture and toss to coat., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Roast until vegetables are tender, stirring occasionally, 30-35 minutes.

Steps:

• Preheat oven to 425.
• Spread the vegetables in a single layer in one or more large shallow roasting pans; do not crowd them or they will not brown.
• Drizzle with the oil and sprinkle with salt and pepper to taste.
• Stir well.
• Roast the vegetables, stirring once or twice, for 45 minutes.
• Pierce each sausage in two or three places with a fork.
• Place the sausages on top of the vegetables.
• Bake for 15 to 30 minutes, or until the sausages and vegetables are cooked through.
• Serve hot.

Steps:

• Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
• Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
• Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

Steps:

• Scrub and dry the potatoes, but don't peel them. Slice them lengthwise into sticks and wedges, about 1/2 inch wide (French-fry size).
• Pour the olive oil into the skillet and set over medium-high heat. Scatter the garlic and peperoncino flakes in the oil. Stir and toss the garlic for a minute or so, until lightly colored, then, with a slotted spoon or skimmer, scoop all the cloves from the pan and reserve. Strew the sliced pickled peperoncini in the oil and toast them, stirring, for about a minute, just to get them sizzling, then scoop them out-letting all the oil drain back into the pan.
• Scatter the cut potatoes in the skillet, and toss them in the flavored oil. Season with 1/2 teaspoon of salt, and cook for 6 minutes or so, over moderate heat. Toss and turn them frequently, until lightly crisped on all sides.
• Push the potatoes to the side of the skillet, and lay all the sausages in the pan. Cook for 5 or 6 minutes, rotating and shifting the sausages until they're sizzling and lightly browned on all sides; turn the potatoes as needed so they don't burn.
• Cover the pan, lower the heat, and keep the potatoes and sausages sizzling and caramelizing slowly for about 20 minutes, turning and moving them in the skillet now and then. Remove the cover, and scatter the reserved garlic and peperoncini all over. Taste a potato, and season with more salt if you like. Cook uncovered for another 10 minutes or so, over low to moderate heat, until all the potatoes and sausages are caramelized and crisp on the outside, and tender and fully cooked inside.
• Serve hot (and spicy).

Steps:

• Preheat oven to 400°. Place the potatoes, sweet peppers, shallot and garlic in a greased 15x10x1-in. baking pan. Drizzle with oil. Sprinkle with seasonings; toss to coat. Spread evenly over pan, leaving room for the sausage. Add sausage to pan., Bake, uncovered, until a thermometer inserted in sausage reads 160° and vegetables are tender, 30-35 minutes. If desired, sprinkle with fresh thyme before serving.

Steps:

• Prick each sausage in several places with a skewer or the tip of paring knife to prevent bursting. Put sausages in one layer in a skillet. Add water to cover and bring to a simmer. Cook for 5 minutes, then cover, turn off heat and let steep.
• Place a wide skillet over high heat and add 2 tablespoons olive oil. When oil is hot, add sliced peppers and onions. Season generously with salt and pepper, and cook, stirring frequently, until softened and beginning to brown, about 10 minutes. Adjust heat as necessary if mixture seems to be cooking too quickly. Add garlic just at the end, stir to incorporate and cook 1 minute more. Stir in the vinegar.
• Transfer pepper mixture to a platter. Over medium heat, coat pan with 1 tablespoon olive oil, add sausages and cook 2 to 3 minutes per side, to brown. Top pepper mixture with cooked sausages. Sprinkle with crushed red pepper and oregano and garnish with basil leaves.
• If desired, in the same wide skillet, fry eggs sunny side up in a little olive oil to accompany. Season with salt and pepper.

Steps:

• 1. PREHEAT OVEN TO 400 PUT POTATOES IN A 9x13 BAKN DISH...SPRINKLE 1/2 TSP OF SALT N DRIZZLE ONE TABLSPN OF OLIVE OIL ADD SLICED SAUSAGE N COMBINE...BAKE FOR 20
• 2. REMOVE BAKN DISH N ADD PEPPERS,ONIONS , GARLIC N BASIL AT THIS POINT IF U LIKE IT SPICY ADD RED PEPPER FLAKES (1/2 tsp should do it) 1/2 TSP OF S n P. AND DRIZZLE ADDTNL TBLSPOON OF OLIVE OIL N COMBINE BAKE FOR 20 MORE MINUTES.
• 3. ENJOY :)