Everyone loves when I make sausage and peppers because of how I cook the sausage. I cook it to death. It’s not a secret method or anything it’s simply how my dad cooked it my whole life growing up. He always boiled the hell out of sausages before frying-em, grilling-em, or whatever and I just continued the tradition. He started doing it after seeing one of his pals get deathly sick from eating a sausage and peppers sandwich down at Palisades Amusement Park – back in the day.
There’s no chance of anyone getting poisoned from my double-cooked safety sausages. They have a nice crisp exterior but are dry on the inside. You can eat these puppies all day without ever having to go for the Rolaids.
What You’ll Need
8 Italian sweet sausages (supermarket brand is fine)
2 green peppers
1 large onion
2 garlic cloves (peeled and chopped)
Olive oil
Salt & Ground Black Pepper
Club or Portuguese rolls (optional)
What to Do
Throw the sausages into a large pot and add clean cold water until the sausages are completely submerged. Set the pot on high heat. Bring the water up to a hard boil then reduce the heat to medium. Boil the sausages on medium heat for 10 minutes.
While the sausages are simmering slice up the green peppers and onions and chop the garlic.
Get out 2 good size frying pans and put a glug of olive oil in each one. In one pan add the chopped garlic to the oil, put a medium heat under it, and fry for a minute or two until the garlic starts to brown. Add the sliced peppers and onions to the pan and continue frying until the onions begin to caramelize and the peppers soften – about 12 minutes.
When the sausages are boiled, remove them from the pot and set them on a large plate. Pat them dry with a paper towel.
Now add the boiled sausages to the other pan with the oil, put a medium heat under it, and get them a-sizzlin. Poke a bunch of holes in each sausage with the tines of a fork using tongs to hold them still. You’ll see the liquid inside the sausages start to seep out the holes.
Continue frying, turning the sausages every few minutes so that they fry all around until the sausages get to the color of walnuts – about 15 or 20 minutes.* Poke-em with the fork one more time after about 10 minutes.
Remove the sausages to a plate and pat them down with a paper towel one more time to absorb any excess oil.
Serve on a plate with a pile of peppers and onions or, if you’re like me, tucked into a good club roll. Add salt and pepper to taste.
Serves 4. My Cost Approx. $ 6.75 Total (sans the rolls) – about $ 1.69 per serving
*Remember that the sausages were already cooked before you started frying them so technically you can fry them for as long or short as you want. But if you want them dry, like mine, then it’s a good 20 minutes of frying. GMN
