Thursday, April 28, 2011

Shortcut Sausage and Peppers

Sausage and Peppers seems to be a crowd favorite in all of our families and although there aren't very many ingredients and it's fairly easy to make it can get a bit messy and be time consuming.  Nanci came up with this great short cut and I think it tastes just as good!  Nanci uses fresh onions and peppers but recently I decided to try it with frozen onions and frozen tri-colored peppers to see if I can make this even easier to throw together and it was delicious!  I might even go as far to say that it's better than our original recipe...


1 package of Italian sweet sausage
1 - 12 oz bag frozen chopped onions (or one fresh medium onion sliced)
1 - 16 oz bag frozen sliced tri colored peppers (or 3 fresh peppers sliced)
1/4 cup of pasta sauce


Preheat oven to 425 degrees F.  Spray a casserole dish with non-stick cooking spray.   Put onions and peppers into the casserole dish and place the sausage on top.  Bake in the oven for 25-30 minutes until the sausage is browned.  Turn the sausage over and bake for an additional 15-20 minutes to brown other side.  Remove from oven and take out sausage and slice into 1/2 inch pieces and place back into the casserole dish with the onions and peppers.  Add the pasta sauce and stir to coat.  Place back in the oven for an additional 20 minutes or until desired doneness ( I like mine well done and browned and caramelized)
Linked to Country Pot Luck


  1. I actually sliced the sausage raw and put it in with the onions and peppers to brown. That is even easier.

  2. My daughter LOVED this recipe when Ellen made it! I liked the idea of cutting it raw but my sausage started to fall apart so I left it whole and cut it after cooking it awhile. I also drained the fat at this point. There was so much liquid, I felt like it was never going to carmelize like Ellen's. Crossing my fingers it's as good~!!!

    1. The trick is to use slightly frozen sausage...that cuts really easily

  3. FYI I like to cook the onions and peppers alone until they start to caramelize and then add the whole sausage to cook with the onions and peppers. I also leave the sausage whole and slice it after it's almost fully cooked and then put it back in sliced to cook a little while longer.


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