Wednesday, February 19, 2014
Sausage and Peppers
The next day, it's also a good idea to cut up the sausages and serve it over spaghetti. Austin likes to put it in eggs or grits in the morning for breakfast but he makes weird/poor decisions when it comes to breakfast foods.
I also make mine with the spiciest sausage I can find. Sometimes it's hot italian, sometimes chorizo. Again, use what you like and what you have. There's really no strict rules when it comes to a meal like this. Which is the way it should be in my opinion: you do what you want.
SAUSAGE & PEPPERS
6 lbs. sausage
2 large cans tomato puree
salt & pepper
pinch garlic salt
3 bell peppers
1. Bake sausage at 325˚ until done (follow package directions if there are any - mine took about 30 minutes). Remove from oven and cut each sausage link in half. Place in either a crockpot or large stockpot.
2. Add tomato puree and 1 can (tomato puree can) of water to pan. Season to taste with salt, pepper, and herbs.
3. If cooking in a crockpot, add in sliced peppers and onions and set to low for 4-6 hours. If cooking on the stove, sauté onions and peppers in a little olive oil until crisp tender, add to sausages just 5 minutes before serving to heat through.