Though I'm showing you here a picture of Sebastian out in what passes for snow here, this post is about Martin's birthday dinner. Whenever I have a number of people coming over, I make my go-to dish. Sausage and peppers. This is food I ate growing up in New Jersey, and everyone made it, though my dad in particular liked to cook this.
It is sin on a bun, so delicious, looks impressive, and could not be easier to make.Beware, it is low brow. The ingredients are not fancy, nor is the “method.” But I’ve had three foodies love it and ask either how to make it or where I source my ingredients. (That would be Fred Meyer.)
I considered calling it a family secret, but realized that was silly when more people might want this awesome and easy thing to eat.
Sausage & Peppers
Packaged uncooked Italian sausage, like these, about 2 sausages per person.Two of each: red peppers, green peppers, white onions.
Preheat oven to 360.
Place sausage in a baking dish with nothing else.
Bake for about 30 – 40 minutes, turning once or twice.
At that point add the chopped peppers and onions right on top. Nothing else.
Bake for another 30 – 45 minutes, turning and mixing once in a while. It will be done when the sausage are somewhat crispy, almost too brown, and the peppers and onions are cooked and sort of caramelized.
I serve them with rolls, and while they were not typically eaten with mustard when I was a kid (more likely they were served with pasta), I do set out mustard.
Here is a picture of me with the sausage on my friend’s blog. Hilarious!
(Bea is an awesome cook, all non-dairy delicious foodie-food. Her daughters can't eat dairy, and to a less serious extend neither can I. So she and I stood in Fred Meyer and read the ingredients of Johnsonville sausages. We kind of closed our eyes and scanned for dairy. Because like in True Blood, we broke Lafayette's cardinal rule. "You don't ask what's inside the sausage, you just enjoy it.")