Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Italian Sausages With Peperonata
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- #74900
ingredients
4 uncooked hot or mild Italian sausage links
4 hot dog buns, split
PEPERONATA
2 tablespoons olive or vegetable oil
2 medium onions, sliced and separated into rings
2 cloves garlic, finely chopped
1 tablespoon fresh basil, chopped
OR
1 teaspoon dried basil leaves
2 teaspoons fresh oregano, chopped
OR
1/2 teaspoon dried oregano leaves
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 medium green bell peppers, cut into 1/2-inch strips
2 medium red bell peppers, cut into 1/2-inch strips
1 can (4 ounce size) sliced ripe olives, drained
directions
Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
Cover and grill sausages 4 to 5 inches from MEDIUM heat about 25 minutes, turning occasionally, until no longer pink in center. Add buns, cut sides down, for last 3 to 4 minutes of grilling or until toasted.
While sausages are grilling, prepare Peperonata.
Serve sausages on buns with Peperonata.
PEPERONATA: Heat oil in 10-inch skillet over medium heat. Cook onions and garlic in oil, stirring frequently, until onions are tender. Stir in remaining ingredients except olives; reduce heat to low.
Cover and simmer 15 to 20 minutes, stirring occasionally, until peppers are very soft. Stir in olives.
added by
moverandshaker
nutrition data
Nutritional data has not been calculated yet.Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Beer makes batters better, meat more tender, and sauces more flavorful.















reviews & comments
September 21, 2017
This was great, very enjoyable. I thought the black olives were a little out of place. But since this was Italian sausage, and not bratwurst, they seemed to add to the flavor quite well. One note: I used rather large bell peppers and had quite a bit of those leftover after just four buns and sausages. One of each probably would have been sufficient.