During the humid summer months I like to stick to salads and vegetables but when fall rolls around it’s time for the salsicce. This recipe is not only pretty to look at it’s also very easy to make.
Since this is Povertystew, we’re calling for store-made Italian sweet sausage which is typically cheaper per pound than the brand names. As I had mentioned in a previous post,* I like to boil the sausage before frying it so as to render any excess fat and salt. If you’re using a more expensive, higher quality sausage, you can skip this step if you want to.
For the veg, try to select at least 3 colors. We used green zucchini, yellow and orange peppers, but any combination of colors will do.
Need This
Store made Italian sweet sausage – about 3 pounds.
3 of any combo – red pepper, green pepper, orange pepper, yellow pepper,
green zucchini, yellow zucchini, purple Japanese eggplant, etc.
1 large onion
Olive oil
Salt & ground black pepper
Dried oregano
Do This
Throw the sausages into a large pot and cover with clean cold water. Set the pot on high heat.
Bring the water to a rolling boil then reduce the heat by at least half so that the water continues to simmer but does not boil over. Boil the sausage for 15 minutes then dump the foamy water and the sausage into a colander in the sink. Rinse any excess foam off of the sausages then remove them to a large plate. Pat them dry with a paper towel, then set aside to cool.
While the sausages are cooling slice into strips the onion and the 3 vegetables you chose.
Add a glug of olive oil to a large frying pan.
Add the boiled sausage to the pan and set a medium heat under it. Fry on medium heat, turning occasionally, until golden in color (prick each one with the tines of a fork to allow some of the remaining fat to weep out (this will actually brown the sausages faster).
Remove the sausages from the pan and allow to cool for a few minutes, then slice them up crosswise into about 1/8 inch medallions.
In another large frying pan (a Wok works great if you have one) add a couple of glugs of olive oil and the sliced veg and onion. Fry on medium-high heat for about 10 minutes or until the onion and veg just start to brown.
Now add the sliced sausage to the pan with the veg and continue frying for another 3 minutes or so, stirring frequently. Dust in salt, ground black pepper and oregano to taste. Stir one more time and serve.
Serves 4: My cost approx. $ 8.57 total – about $ 2.15 per serving.
*See Safety Sausage & Peppers December 3, 2016. GMN