Sweet Potatoes With Sausage And Peppers Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish.
• Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil in the skillet.
• Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish.
• Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
• Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, 12 to 15 minutes. Drain and set aside.
• Heat oil in a large skillet over medium heat. Crumble sausage into skillet and cook, stirring frequently, until browned and no longer pink, about 7 minutes. Remove sausage with slotted spoon and drain on paper towels.
• Pour off all but 1 tablespoon oil from the skillet. Heat oil over medium heat and add bell peppers, onion and garlic and cook until softened, about 7 minutes.
• Add to the skillet the potatoes, sausage, salsa and cumin. Stir and cook about 5 minutes to heat through and blend flavors. Season with salt and pepper.

Steps:

• For the mustard vinaigrette: Add the vinegar, honey, mustard, hot sauce, garlic and lemon juice to a medium mixing bowl. Whisk constantly while slowly adding the vegetable oil. Whisk until fully combined. Taste the vinaigrette and season with salt and black pepper.
• For the sausage and peppers: Bring a medium pot of lightly salted water to a boil. Add the potatoes and sweet potatoes and boil until they are almost cooked, but still raw in the center, about 5 minutes. Drain and cool them completely until ready to grill.
• Preheat a char-grill to medium-high heat
• Combine the potatoes, sausages, oil, grill seasoning and bell peppers in a large bowl. Toss carefully until well coated. Grill the sausages, peppers and potatoes until char marks have formed and everything is completely heated through, about 6 minutes.
• Remove and arrange on a platter. Drizzle with some of the mustard vinaigrette. Serve extra vinaigrette on the side.
• To serve, garnish with scallions, parsley and fresh herbs. Serve warm.

Steps:

• Saute onions, peppers and chile in olive oil until onions are brown. Add salt and pepper to taste. Stir in garlic and basil. Add oregano. Hold aside.
• Prick sausage all over with a fork. Saute in skillet over medium heat until brown. Add enough wine to cover about 2/3 of the sausage. Add Sauteed vegetables, tomatoes and any liquid. Simmer gently, partially covered, for 20 minutes. Remove sausage and slice into 1-inch pieces. Can be served on pasta or with bread.

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the potatoes in a pan of salted water and boil for about 20 mins until soft.
• Meanwhile, tip the sausages onto a small baking sheet and bake for 10 mins. While they are cooking, mix the pepper sauce with the lime juice, sugar, thyme, garlic and tomato purée, and stir with 1 tbsp water. When the sausages have had 10-15 mins, brush over the spicy mix and bake for 10 mins more.
• Drain the potatoes and mash with oil or butter, and nutmeg to taste, if you like. Serve with salad, or green beans or peas.

Steps:

• Preheat oven to 425º. Place sweet potatoes and onion in 15x10x1-in. baking pan; drizzle with oil. Sprinkle with brown sugar and seasonings; toss to coat. Bake for 15 minutes. Gently stir in pears; top with sausages., Bake 20 minutes longer, stirring once. Increase oven temperature to 450º. Bake until sausages are golden brown and a thermometer inserted in sausage reads at least 160º, 8-10 minutes longer, turning once.

Steps:

• In 12 inch skillet, heat oil and brown sausage.
• Remove from pan.
• Add peppers, potatoes, onion mix and water.
• Bring to a boil.
• Reduce to low and simmer, covered 20 minutes.
• Return sausage and simmer another 5 minutes, or until potatoes are done.

Steps:

• In a large microwave-safe bowl, combine potatoes, 1 tablespoon oil and salt. Microwave, covered, on high for 6-8 minutes or until tender, stirring every 2 minutes., Meanwhile, in a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; remove with a slotted spoon., In same skillet, heat remaining oil over medium-low heat. Add apple and carrot; cook, covered, 5-7 minutes or until carrot is just tender, stirring occasionally. Return sausage to pan. Stir in sweet potatoes and seasonings; cook, covered, 10-12 minutes or until carrot is tender.

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:

• Preheat oven to 400°F.
• Combine herbs, olive oil, salt,pepper and potatoes and toss to mix.
• Place sausages and potatoes in large baking or roasting pan.
• Roast at 400° for 30 minutes, or until just beginning to brown, turning several times.
• Add a little more oil if the potatoes appear to be drying out.
• Add remaining vegetables and roast 45 minutes more, turning occasionally, until potatoes are brown on the outside and tender on the inside.
• Sprinkle with mozzarella and return to oven just until cheese is melted.

Steps:

• Heat the oil in a large heavy skillet.
• Crumble in the sausage and cook, stirring and breaking up the meat, until it loses its pink color.
• Drain all but 1 tablespoon of fat off.
• Add onions and bell peppers, season with salt and saute.
• Add the garlic and cook for about 1 minute.
• Add the oregano, crushed red pepper and tomatoes.
• Stir, breaking up the tomatoes and cook until very thick.
• Remove from the heat.
• Heat the oven to 350 degrees F.
• Grease a 3-quart casserole.
• Peel the potatoes and cut them into 1/8 inch-thick slices.
• Combine the flour with 1/4 cup of the cheese.
• Place one-third of the potatoes in a layer in the casserole.
• Season with salt and pepper and sprinkle with half the flour mix.
• Spoon on half the sausage and peppers.
• Repeat layers ending with potatoes and seasonings.
• Pour in the half-and-half and cover the casserole with aluminum foil.
• Bake for 45 minutes.
• Uncover the casserole and push the potatoes down to submerge them.
• Sprinkle with the remaining 1/4 cup cheese and bake for another 40 minutes or so.
• The top of the casserole will be a rich brown, and the dish will be very juicy.
• Let rest for at least 20 minutes before serving.

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:

• Preheat the oven to 350 degrees.
• Cut the sausage, potatoes, and bell pepper in to large chunks. Place in a large bowl.
• Pour in the onion soup mix and olive oil, and toss until all ingredients are coated.
• Transfer to a large roasting pan and bake for 2-3 hours, making sure to mix it every half hour. The sausage and potatoes will have a nice deep brown color when done.

Steps:

• Add oil and sausages to a large heavy skillet.
• Fry over medium heat until sausages are cooked through and well browned, remove with a slotted spoon.
• Increase heat to high, add potatoes and fry, turning often, until crispy and tender.
• Return sausage to the pan and heat through.
• Add vinegar peppers by tearing into small pieces over the pan so juices fall on the potatoes and sausage.
• Cook 3 minutes more, season with salt and pepper, remove from heat and let rest 5 minutes before serving.