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Sausage and Peppers Recipe

The other day, my son and I were driving together, and he asked me why the leaves were changing and if fall was on its way. When I regrettably responded yes….my son yelled out “YES, FOOTBALL!!” I checked the rearview mirror to confirm it was my son, and not my husband back there… and then realized, you know what, I am pretty excited for fall too. Football, fall colors, apple picking, pumpkin spice lattes, ahhh…it is on the way!

So in honor of the month turning to September, and football season kicking off, I am sharing one of my favorite football sunday and tailgating recipes.

 

Sausage and Peppers

1 large package of sausage (I typically go with sweet Italian Sausage)
3 Red Peppers, thinly sliced
3 Green Peppers, thinly sliced
4 onions, thinly sliced
Sauce (You can use the MMB Summer Tomato Sauce)
 

1. Cook up the sausage on the grill – I find this to be the easiest way. I cut the pieces in half (almost like a butterfly cut, if you can use that term with sausage), and throw them on. I love the smoky taste, and well, if something can be grilled, I it will be. It also helps to avoid the sausage smell in the house. After removing from the grill, slice your sausage so that it is no longer butterflied. Depending on the use, I will either cut the sausage into bite size pieces or leave in the long piece.

 

2. Next, in a skillet, cook your peppers and onions. Because of the amount I make, I cook them each separately. I use a bit of Pam non-stick Spray, and cook til they are soft-ish. We are not fans of soupy sausage and peppers here, so it should still be a bit firm.

 

Saute peppers

 

3. After sautéing your vegetables,  mix up the sausage, vegetables, and sauce into 2 9×13 pans. Again, we are not fans of soupy here, so we make sure that we coat the sausage and peppers, but don’t drown them.

 

 

 

 

Happy eating, and more importantly, Happy Football Season…we are ready for a great season in our house!

Patriots and Giants

 

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