On Wed, 22 Dec 2010 07:52:11 -0500, George >
wrote:

>On 12/22/2010 1:04 AM, Julie Bove wrote:
>> I'm not sure how to do this. MIL made this all the time but I don't like
>> Italian sausages and didn't eat them. I know sometimes she put them in the
>> gravy (red sauce) and served over pasta. When she did this, my husband
>> would pick them out because he hates the gravy.
>>
>> In my mind somehow I am confusing these with fajitas I think. Do I put
>> onion in there as well?
>>
>> If I don't put them in the red sauce, how do I serve them? Can I just serve
>> them along with some rice or potatoes? Is it served on a bun?
>>
>> I bought some sausage at Costco because it is so cheap there, but I have far
>> more than I can use in the casserole recipe. I do plan to make that for
>> Christmas morning and also New Year's day. They expire on Jan 1. I do not
>> want to put them in the freezer because I know they will never get eaten if
>> I do. I will never eat them. Daughter will eat them in the casserole but
>> not sure she will eat them otherwise.
>>
>> If I do make them in gravy, I can just eat around them. And I can just pick
>> them out for husband. He will eat them when made that way. He just doesn't
>> like a lot of the gravy.
>>
>> Thanks!
>>
>>
>I never heard of making sausage and peppers with gravy. Your fajita
>example is a lot closer to the classic version. Just cut up a bunch of
>onions and bell peppers and fry with the sausage. As an option you can
>add say banana peppers.
>
>Serve on some good quality hoagie buns. Done.
>
>http://recipes.kaboose.com/img/Kab_S..._2_rdax_65.jpg

Yup, that'll work... but it's often also served with a big dollop of
tomato sauce, and often served "parm", with mozz on a quick trip under
the broiler. I mostly prepare the sausage by simmering about 30
minutes, then dump the water to remove a lot of the salt and fat. Then
brown in olive oil, over low heat turning so all sides are browned...
during this process is when I'd add peppers, onions too, and a little
minced garlic, some crushed red pepper if I'm in the mood. But after
browning I typically place the saw-seege into a pot of tomato sauce
for further cooking on lowest setting... then serve with pasta.
Almost:
http://i52.tinypic.com/i5xhs5.jpg
Mangia Guido!:
http://i56.tinypic.com/15i9ks3.jpg

I hate being served pasta entirely coated with sauce, looks like plate
scrapings.