"dejablues" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Jim Elbrecht" > wrote in message
>> ...
>>> 0800, "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.
>>>
>>> I"m not sure what you're looking for-- but this is how I do 'Sausage
>>> and peppers'.
>>>
>>> 1 pound of sausage, more or less
>>> 1-2 large sweet onion
>>> 2 large peppers [red or green]
>>> 4 tbls olive oil
>>> 4 tbls butter
>>>
>>>
>>> Brown sausage in oils- remove from pan. [if serving with pasta or
>>> rice- now is a good time to cut them up-- We like them on sturdy rolls
>>> & leave them whole]
>>> Cut onion and pepper into strips. Saute until starting to carmelize.
>>> Return sausage to pan, cover and put in a 300 oven for 20-30 minutes.
>>>
>>> No Italians in the family-- but this is the way we like sausage.
>>
>> Thanks but then... Do you serve a starch on the side? Put them on bread
>> or buns?
>
> Either. As a side for a pasta, or on a hoagie roll. Sausage and peppers
> done this way are also great as a sandwich with scrambled eggs and
> provolone. Yum!
>
> Your OP inspired me to make this for dinner because I had Italian sausage
> in the freezer. It freezes quite well if wrapped tightly. I serve tomato
> sauce on the side because my husband can't eat a lot of tomato products
> (acid reflux).
>
> Sausage and peppers with onions is a common dish in the Philly area.

My husband is from PA. I know that his mom made this a lot. His family
also does eggs and peppers. If you go to any one of their houses at lunch
time that is most likely what they will be eating.