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!

On Tue, 21 Dec 2010 22:04:23 -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.
>
> 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.
>
What are you talking about? Spaghetti sauce?

--

Never trust a dog to watch your food.

"sf" > wrote in message
news
> On Tue, 21 Dec 2010 22:04:23 -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.
>>
>> 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.
>>
> What are you talking about? Spaghetti sauce?

Pasta sauce, yes. MIL didn't serve this with spaghetti but something more
sturdy like Penne.

On Wed, 22 Dec 2010 00:00:38 -0800, "Julie Bove"
> wrote:

> Pasta sauce, yes. MIL didn't serve this with spaghetti but something more
> sturdy like Penne.

I still don't understand what you need. Do you want to know how to
make a tomato based sauce? My sausages and peppers has a little
tomato in it, but it's not a red sauce. You can brown your sausages
whole and put them into the red sauce to finish cooking. That way,
you can serve them whole. I toss my pasta with a little sauce and
serve the rest of it on the side to add or not as desired. Don't
forget the cheese!

--

Never trust a dog to watch your food.

"sf" > wrote in message
...
> On Wed, 22 Dec 2010 00:00:38 -0800, "Julie Bove"
> > wrote:
>
>> Pasta sauce, yes. MIL didn't serve this with spaghetti but something
>> more
>> sturdy like Penne.
>
> I still don't understand what you need. Do you want to know how to
> make a tomato based sauce? My sausages and peppers has a little
> tomato in it, but it's not a red sauce. You can brown your sausages
> whole and put them into the red sauce to finish cooking. That way,
> you can serve them whole. I toss my pasta with a little sauce and
> serve the rest of it on the side to add or not as desired. Don't
> forget the cheese!

I just want to know how it is commonly eaten, because I can't remember
exactly how she made it.

I have looked up recipes online and see that it can even be made with
potatoes.

"sf" > wrote in message
news
> On Tue, 21 Dec 2010 22:04:23 -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.
>>
>> 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.
>>
> What are you talking about? Spaghetti sauce?
>
> --
>
> Never trust a dog to watch your food.

Oh, don't worry about what she's talking about. She's (and her entire
family) are the pickiest eaters on the planet. They're also (allegedly)
allergic to everything on the planet. Why she's asking about something
she'll never eat is beyond comprehension. Why she bought something she
won't freeze (but will prepare) because she'll never eat it is beyond
belief. "Red sauce" and "gravy" sure smacks of spaghetti sauce to me. But
I suppose she doesn't eat that, either. We'd be lucky if she actually ate
pasta. Who actually buys something they won't eat because it's "cheap"?
And what's this about they "expire on Jan 1"? Oh, right. I forgot. That's
the magical cut-off date. Everyone knows when a food manufacturer puts a
best by date on something you can't possibly eat it a day later! I said it
before and I'll say it again... she's a nut case.

Jill

"jmcquown" > wrote in message
...
>
> "sf" > wrote in message
> news
>> On Tue, 21 Dec 2010 22:04:23 -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.
>>>
>>> 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.
>>>
>> What are you talking about? Spaghetti sauce?
>>
>> --
>>
>> Never trust a dog to watch your food.
>
> Oh, don't worry about what she's talking about. She's (and her entire
> family) are the pickiest eaters on the planet. They're also (allegedly)
> allergic to everything on the planet. Why she's asking about something
> she'll never eat is beyond comprehension. Why she bought something she
> won't freeze (but will prepare) because she'll never eat it is beyond
> belief. "Red sauce" and "gravy" sure smacks of spaghetti sauce to me.
> But I suppose she doesn't eat that, either. We'd be lucky if she actually
> ate pasta. Who actually buys something they won't eat because it's
> "cheap"? And what's this about they "expire on Jan 1"? Oh, right. I
> forgot. That's the magical cut-off date. Everyone knows when a food
> manufacturer puts a best by date on something you can't possibly eat it a
> day later! I said it before and I'll say it again... she's a nut case.


You're such an asshole, Jill. Late night drunk posting after your married
BF has gone home to wifey after boning your desperate home-wrecker ass is
not a good idea.

I've "known" Julie for a long time on the diabetes newsgroup. Yeah she is
"picky" because the food that many enjoy would kill her if she ate it. It's
called a disease. Like the stuff between your ears. Disease. You cannot
imagine her life and what she has to deal with on a daily basis because you
have absolutely no power to empathise. You're just bitter and angry and the
word "husband" is enough to send you into a rage.

My advice: dry out, accept the fact he's never leaving his wife (they NEVER
do), get a job. Get a life. You are a loser. If you work at it, at least
you can perhaps live the rest of your life and maybe die with grace and
dignity with perhaps somebody by your side.

As of this moment, it ain't looking so good.

Paul

"jmcquown" > wrote in message
...
>
> "sf" > wrote in message
> news
>> On Tue, 21 Dec 2010 22:04:23 -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.
>>>
>>> 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.
>>>
>> What are you talking about? Spaghetti sauce?
>>
>> --
>>
>> Never trust a dog to watch your food.
>
> Oh, don't worry about what she's talking about. She's (and her entire
> family) are the pickiest eaters on the planet. They're also (allegedly)
> allergic to everything on the planet. Why she's asking about something
> she'll never eat is beyond comprehension. Why she bought something she
> won't freeze (but will prepare) because she'll never eat it is beyond
> belief. "Red sauce" and "gravy" sure smacks of spaghetti sauce to me.
> But I suppose she doesn't eat that, either. We'd be lucky if she actually
> ate pasta. Who actually buys something they won't eat because it's
> "cheap"? And what's this about they "expire on Jan 1"? Oh, right. I
> forgot. That's the magical cut-off date. Everyone knows when a food
> manufacturer puts a best by date on something you can't possibly eat it a
> day later! I said it before and I'll say it again... she's a nut case.

I am allergic to eggs and oysters. My daughter has different allergies than
I do. I bought the sausage to make a casserole which I will never eat
either. However my husband and daughter will eat it. My husband is Italian
and loves Italian sausage. So I am making them for him.

I didn't buy the sausage just because it is cheap. That would be stupid! I
bought it because I wanted it for the casserole. I bought it at Costco
because it is far cheaper to buy their large package than to buy two smaller
packages at the regular grocery store.

You don't know what "gravy" is so you are obviously not an Italian American.
That is a very common term. I heard Buddy the "Cake Boss" say it on his
show just yesterday.

You can think I'm a nut case. I don't care. You don't want to know what I
think of you.

On Wed, 22 Dec 2010 02:18:28 -0800, "Julie Bove"
> wrote:

> You don't know what "gravy" is so you are obviously not an Italian American.
> That is a very common term. I heard Buddy the "Cake Boss" say it on his
> show just yesterday.

Where is your husband's family from? I think I read the term "gravy"
is used by Sicilians; but someone I knew a long time ago used that
term and I think her family was from the mainland, but I don't
remember where (if I ever knew).



--

Never trust a dog to watch your food.

"sf" > wrote in message
...
> On Wed, 22 Dec 2010 02:18:28 -0800, "Julie Bove"
> > wrote:
>
>> You don't know what "gravy" is so you are obviously not an Italian
>> American.
>> That is a very common term. I heard Buddy the "Cake Boss" say it on his
>> show just yesterday.
>
> Where is your husband's family from? I think I read the term "gravy"
> is used by Sicilians; but someone I knew a long time ago used that
> term and I think her family was from the mainland, but I don't
> remember where (if I ever knew).

Scicily.

On 12/22/2010 1:06 PM, sf wrote:
> On Wed, 22 Dec 2010 02:18:28 -0800, "Julie Bove"
> > wrote:
>
>> You don't know what "gravy" is so you are obviously not an Italian American.
>> That is a very common term. I heard Buddy the "Cake Boss" say it on his
>> show just yesterday.
>
> Where is your husband's family from? I think I read the term "gravy"
> is used by Sicilians; but someone I knew a long time ago used that
> term and I think her family was from the mainland, but I don't
> remember where (if I ever knew).
>
>
>
There are lots of Italian immigrants where are grew up and in nearby
states on the right coast and I really think it is a NJ Italian
immigrant thing for some reason. The first few times I heard it I
wondered what dish to expect.

On 12/22/2010 4:18 AM, Julie Bove wrote:
> I am allergic to eggs and oysters.

Eggs do not bother me, but I can not eat bivalves. A couple of years
ago, I was at a swanky restaurant in New Orleans and I tasted an oyster
that was in an appetizer. I couldn't stop myself.

Becca

On Wed, 22 Dec 2010 17:29:05 -0600, Ema Nymton >
wrote:

> On 12/22/2010 4:18 AM, Julie Bove wrote:
> > I am allergic to eggs and oysters.
>
> Eggs do not bother me, but I can not eat bivalves. A couple of years
> ago, I was at a swanky restaurant in New Orleans and I tasted an oyster
> that was in an appetizer. I couldn't stop myself.
>
Did anything "bad" happen?

--

Never trust a dog to watch your food.

In article >,
"Julie Bove" > wrote:

> "jmcquown" > wrote in message
> ...

> > Oh, don't worry about what she's talking about.

> You can think I'm a nut case. I don't care. You don't want to know what I
> think of you.

I do love the holidays! All this Christmas Spirit and Christmas Cheer.
It's very uplifting.

ObFood: I think I'm going to make Michel's Tourtière for Christmas Eve.
I'll have pickled beets (which no one else will eat) and fried potatoes.
It'll be carb city!

--
Dan Abel
Petaluma, California USA

"Dan Abel" > wrote in message
...
> In article >,
> "Julie Bove" > wrote:
>
>> "jmcquown" > wrote in message
>> ...
>
>> > Oh, don't worry about what she's talking about.
>
>> You can think I'm a nut case. I don't care. You don't want to know what
>> I
>> think of you.
>
> I do love the holidays! All this Christmas Spirit and Christmas Cheer.
> It's very uplifting.
>
> ObFood: I think I'm going to make Michel's Tourtière for Christmas Eve.
> I'll have pickled beets (which no one else will eat) and fried potatoes.
> It'll be carb city!

I'm going to make Persian cookies tonight.

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.
-snip-
>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.

IME sausage usually doesn't do that will in the freezer--- but for
some reason the Sam's Club hot gets hotter and the sweet stays
excellent for a couple months.

Jim

"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
>

May I suggest garlic, basil and oregano? I like to use 3 peppers: one red,
one green and one yellow or orange if I can find one.

Paul

On Wed, 22 Dec 2010 07:17:06 -0800, "Paul M. Cook" >
wrote:

>"Jim Elbrecht" > wrote in message
.. .
-snip-
>> 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
>>
>
>May I suggest garlic, basil and oregano? I like to use 3 peppers: one red,
>one green and one yellow or orange if I can find one.

You can suggest it-- but in our house, a good onion, good sausage, and
that red pepper will be the one we go for every time. <g> This is
one of those dishes that I get a 'what did you do to it?' questions if
I do anything different-- and that's not a good 'what?' I will
confess to throwing in some garlic if I'm not happy with the onions.

Jim

Paul wrote:

>> 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
>
> May I suggest garlic, basil and oregano? I like to use 3 peppers: one
> red, one green and one yellow or orange if I can find one.

If you leave out the orange, then the red pepper, the green pepper, and the
onion make the colors of the Italian flag!

Jim's recipe is about the way I make sausage and peppers, but I don't use
butter. I wouldn't add basil or oregano because I think they'd seem out of
place without tomatoes. Garlic is a possibility, but the sausage might
already have enough garlic to season the entire dish.

Bob

"Bob Terwilliger" > wrote in message
eb.com...
> Paul wrote:
>
>>> 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
>>
>> May I suggest garlic, basil and oregano? I like to use 3 peppers: one
>> red, one green and one yellow or orange if I can find one.
>
> If you leave out the orange, then the red pepper, the green pepper, and
> the onion make the colors of the Italian flag!
>
> Jim's recipe is about the way I make sausage and peppers, but I don't use
> butter. I wouldn't add basil or oregano because I think they'd seem out of
> place without tomatoes. Garlic is a possibility, but the sausage might
> already have enough garlic to season the entire dish.

Thanks!

"Andy" > wrote in message ...
>I squeeze the hot Italian sausage coil contents into the pan, chop into
> bite-sized bits and brown like burger. I'll spice the meat all over
> instead
> of just the casing. It cooks faster, renders out more grease and tastes
> spicier throughout. And I don't have to tend to grease blisters in the
> casing with a long wood kabob skewer to poke them open, HOT grease
> fountains into the air. The rendered fat is suitable to wilt the onions
> and
> peppers, imho.

Thanks!

On Wed, 22 Dec 2010 11:16:20 -0600, Andy > wrote:

> I squeeze the hot Italian sausage coil contents into the pan, chop into
> bite-sized bits and brown like burger. I'll spice the meat all over instead
> of just the casing. It cooks faster, renders out more grease and tastes
> spicier throughout. And I don't have to tend to grease blisters in the
> casing with a long wood kabob skewer to poke them open, HOT grease
> fountains into the air. The rendered fat is suitable to wilt the onions and
> peppers, imho.
>
FYI... prick them *before* you cook them and you won't have those
geysers of grease.


--

Never trust a dog to watch your food.

"sf" > wrote in message
news
> On Wed, 22 Dec 2010 11:16:20 -0600, Andy > wrote:
>
>> I squeeze the hot Italian sausage coil contents into the pan, chop into
>> bite-sized bits and brown like burger. I'll spice the meat all over
>> instead
>> of just the casing. It cooks faster, renders out more grease and tastes
>> spicier throughout. And I don't have to tend to grease blisters in the
>> casing with a long wood kabob skewer to poke them open, HOT grease
>> fountains into the air. The rendered fat is suitable to wilt the onions
>> and
>> peppers, imho.
>>
> FYI... prick them *before* you cook them and you won't have those
> geysers of grease.

I have read to do this.
> --
>
> Never trust a dog to watch your food.

On 12/22/2010 3:34 PM, sf wrote:
> On Wed, 22 Dec 2010 11:16:20 -0600, > wrote:
>
>> I squeeze the hot Italian sausage coil contents into the pan, chop into
>> bite-sized bits and brown like burger. I'll spice the meat all over instead
>> of just the casing. It cooks faster, renders out more grease and tastes
>> spicier throughout. And I don't have to tend to grease blisters in the
>> casing with a long wood kabob skewer to poke them open, HOT grease
>> fountains into the air. The rendered fat is suitable to wilt the onions and
>> peppers, imho.
>>
> FYI... prick them *before* you cook them and you won't have those
> geysers of grease.
>
>
Or just buy good sausage. I usually get it at a local family owned place
and they add just enough fat for good balance but you will never have an
inch of grease in the frypan when cooking it.

On Dec 22, 2:34*pm, sf > wrote:
> On Wed, 22 Dec 2010 11:16:20 -0600, Andy > wrote:
> > I squeeze the hot Italian sausage coil contents into the pan, chop into
> > bite-sized bits and brown like burger. I'll spice the meat all over instead
> > of just the casing. It cooks faster, renders out more grease and tastes
> > spicier throughout. And I don't have to tend to grease blisters in the
> > casing with a long wood kabob skewer to poke them open, HOT grease
> > fountains into the air. The rendered fat is suitable to wilt the onions and
> > peppers, imho.
>
> FYI... prick them *before* you cook them and you won't have those
> geysers of grease.
>
>
>

I prick my Italian sausages, too, before cooking. It does let a LOT
of the grease escape.

On Wed, 22 Dec 2010 14:58:55 -0600, Andy > wrote:

> sf > wrote:
>
> > On Wed, 22 Dec 2010 11:16:20 -0600, Andy > wrote:
> >
> >> I squeeze the hot Italian sausage coil contents into the pan, chop
> >> into bite-sized bits and brown like burger. I'll spice the meat all
> >> over instead of just the casing. It cooks faster, renders out more
> >> grease and tastes spicier throughout. And I don't have to tend to
> >> grease blisters in the casing with a long wood kabob skewer to poke
> >> them open, HOT grease fountains into the air. The rendered fat is
> >> suitable to wilt the onions and peppers, imho.
> >>
> > FYI... prick them *before* you cook them and you won't have those
> > geysers of grease.
>
>
> sf,
>
> The blisters don't raise until the grease heats up and pools in spots.
>
> I'm pleased with my technique for the other reasons mentioned.
>
Not sure why you'd want blisters.

--

Never trust a dog to watch your food.

"Paul M. Cook" > 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
>>
>
> May I suggest garlic, basil and oregano? I like to use 3 peppers: one
> red, one green and one yellow or orange if I can find one.

Thanks!

"Julie Bove" > wrote in message
...
>
> "Paul M. Cook" > 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
>>>
>>
>> May I suggest garlic, basil and oregano? I like to use 3 peppers: one
>> red, one green and one yellow or orange if I can find one.
>
> Thanks!

Np.

I love this dish and make it often. Here's what I do:

Pierce the casings (I use hot sausage) and boil the sausages for a few
minutes in a skillet. Remove to plate, dump the water. Olive oil, garlic
and onions - saute till translucent. In go the sliced peppers, salt, basil,
oregano to taste. I like a lot of it. Saute until wilted but not limp.
Add a can of crushed tomatoes or 2 large peeled and crushed fresh tomatoes.
Shot of white wine. Some red pepper flake is nice. Adjust seasonings. Add
sausages sliced to whatever size you like. Toss and cook until the water
has cooked off a bit. I serve with parmesan and ricotta cheese.

Paul

On 12/22/2010 6:26 AM, Jim Elbrecht wrote:

> IME sausage usually doesn't do that will in the freezer--- but for
> some reason the Sam's Club hot gets hotter and the sweet stays
> excellent for a couple months.
>

I've had excellent experience freezing Sam's Club's sweet Italian
sausage. We don't buy the hot, so I can't comment.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Dec 22, 9:38*am, Janet Wilder > wrote:
> On 12/22/2010 6:26 AM, Jim Elbrecht wrote:
>
> > IME sausage usually doesn't do that will in the freezer--- but for
> > some reason the Sam's Club hot gets hotter and the sweet stays
> > excellent for a couple months.
>
> I've had excellent experience freezing Sam's Club's sweet Italian
> sausage. We don't buy the hot, so I can't comment.
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. *Cooking does.

Yeah, I didn't get that comment about not freezing sausage ... much of
the Jimmy Dean (o.k., not Italian) and other brands are frozen when
you buy them, and don't seem to suffer. I've purchased Italian
(spiced) fresh sausage from the meat counter and frozen it with no
problem.

Sausage and peppers (like one of the versions above) with olive oil,
not tomato-based "gravy," would be really tasty. One of my favorite
dishes in Rome was spaghetti tossed with crisp bacon, some seasonings,
and olive oil. Different for us (this was in 1972), but really,
really good. Using sausage instead of bacon - also very good.

N.

"Janet Wilder" > wrote in message
eb.com...
> On 12/22/2010 6:26 AM, Jim Elbrecht wrote:
>
>> IME sausage usually doesn't do that will in the freezer--- but for
>> some reason the Sam's Club hot gets hotter and the sweet stays
>> excellent for a couple months.
>>
>
> I've had excellent experience freezing Sam's Club's sweet Italian sausage.
> We don't buy the hot, so I can't comment.

I know it will freeze, but... Husband is the only one who will eat it. And
given that he now lives in CA and we never know when he will be home, I want
them to be used up when he leaves. I need my freezer space!

On Wed, 22 Dec 2010 10:35:19 -0800, "Julie Bove"
> wrote:

>
> "Janet Wilder" > wrote in message
> eb.com...
> > On 12/22/2010 6:26 AM, Jim Elbrecht wrote:
> >
> >> IME sausage usually doesn't do that will in the freezer--- but for
> >> some reason the Sam's Club hot gets hotter and the sweet stays
> >> excellent for a couple months.
> >>
> >
> > I've had excellent experience freezing Sam's Club's sweet Italian sausage.
> > We don't buy the hot, so I can't comment.
>
> I know it will freeze, but... Husband is the only one who will eat it. And
> given that he now lives in CA and we never know when he will be home, I want
> them to be used up when he leaves. I need my freezer space!
>
Glad to hear he's living elsewhere now. One less pain in the neck to
deal with and less disrespectful behavior for your DD to mimic.

--

Never trust a dog to watch your food.

"sf" > wrote in message
...
> On Wed, 22 Dec 2010 10:35:19 -0800, "Julie Bove"
> > wrote:
>
>>
>> "Janet Wilder" > wrote in message
>> eb.com...
>> > On 12/22/2010 6:26 AM, Jim Elbrecht wrote:
>> >
>> >> IME sausage usually doesn't do that will in the freezer--- but for
>> >> some reason the Sam's Club hot gets hotter and the sweet stays
>> >> excellent for a couple months.
>> >>
>> >
>> > I've had excellent experience freezing Sam's Club's sweet Italian
>> > sausage.
>> > We don't buy the hot, so I can't comment.
>>
>> I know it will freeze, but... Husband is the only one who will eat it.
>> And
>> given that he now lives in CA and we never know when he will be home, I
>> want
>> them to be used up when he leaves. I need my freezer space!
>>
> Glad to hear he's living elsewhere now. One less pain in the neck to
> deal with and less disrespectful behavior for your DD to mimic.

Yes.

On 2010-12-22, Jim Elbrecht > wrote:

> 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.

Is this the recipe for the sausage and pepper dish served to Louis
Cropa (Danny Aiello) in the movie, Dinner Rush?

I love that movie.

nb

"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?

"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.

"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.

"Julie Bove" > wrote in message
...
>
> "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.

It's on the menu at every deli, sandwich, and steak shop around here. If you
go to a picnic or some large family function it's likely to be there as
well, even if the family isn't Italian!

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

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.

> I never heard of making sausage and peppers with gravy.

I get sausage and pepper subs from a local shop once in a
while and they do have red sauce on them. It's more like a
pizza sauce than a spaghetti sauce, fresh tasting. And not
too much.

At home, I prick the sausage, rub with olive oil and bake at 325
until they are cooked. Saute Italian pepper strips (wide) in olive oil,
remove when cooked and then do the same with onions. If you
want, toss in some garlic and basil. Then put all the ingredients
back into the large pan and heat them together.

I have them on a plate with slices of crusty Italian type bread,
but you can serve it on hoagie rolls. I don't serve it with anything
else like pasta.

nancy