Is is better to make Italian sausage & peppers in the oven? Or on the stove? What about a pressure cooker?

Any good recipes? Which peppers are better.....red, green, or the fancy yellow/orange ones?

"Lady Cake" > wrote in message
...
> Is is better to make Italian sausage & peppers in the oven? Or on the
stove? What about a pressure cooker?
>
> Any good recipes? Which peppers are better.....red, green, or the fancy
yellow/orange ones?

I think sausages are Polish not Italian, instead Salame and Salsiccia are
Italian.

"Lady Cake" > wrote in message
...
> Is is better to make Italian sausage & peppers in the oven? Or on the
stove? What about a pressure cooker?
>
> Any good recipes? Which peppers are better.....red, green, or the fancy
yellow/orange ones?

Always fried. Red and yellow are more colorful and green will work. Fry
the sausage then the peppers in the fat from the sausage and serve on a
hoagie roll, or slice and plate em.

>? Which peppers are better.....red, green, or the fancy yellow/orange ones?

---------------------------------
I don't know about the yellow ones, but green Bell peppers are the same as red
ones--they (green) just haven't ripened yet.

"Lady Cake" > wrote in message ...
> Is is better to make Italian sausage & peppers in the oven? Or on the stove? What about a pressure cooker?
>
> Any good recipes? Which peppers are better.....red, green, or the fancy yellow/orange ones?

In the oven on a rack, slow cook at a low heat with water
in a metal container on the bottom floor of the oven. Make
sure the rack is coated with a heavy oil such as peanut oil.
Olive oil on red bell peppers, with garlic, are the best. You
could throw in parsnips (white carrots), onions, whole
garlic cloves, and red potatos too. I've done it all.
--
Sincerely,
Alex

"AArDvarK" > wrote in message
news:OujZb.7481$CQ6.5197@fed1read05...
>
> "Lady Cake" > wrote in message
...
> > Is is better to make Italian sausage & peppers in the oven? Or on the
stove? What about a pressure cooker?
> >
> > Any good recipes? Which peppers are better.....red, green, or the fancy
yellow/orange ones?
>
> In the oven on a rack, slow cook at a low heat with water
> in a metal container on the bottom floor of the oven. Make
> sure the rack is coated with a heavy oil such as peanut oil.
> Olive oil on red bell peppers, with garlic, are the best. You
> could throw in parsnips (white carrots), onions, whole
> garlic cloves, and red potatos too. I've done it all.
> --
> Sincerely,
> Alex

He is the troll posting as anonymous all over Usenet, please don't feed him.

>
>Is is better to make Italian sausage & peppers in the oven? Or on the stove?
>What about a pressure cooker?
>
>Any good recipes? Which peppers are better.....red, green, or the fancy
>yellow/orange ones?


I always fry mine, I use Itallian hot sausage, after it is cooked throw a mix
of peppers ( I use all color, to make it look better ) cook in the fat from the
sausage... yuuummmm
Rosie

In article >,
says...
>>
>>Is is better to make Italian sausage & peppers in the oven? Or on the stove?
>>What about a pressure cooker?
>>
>>Any good recipes? Which peppers are better.....red, green, or the fancy
>>yellow/orange ones?
>
>
> I always fry mine, I use Itallian hot sausage, after it is cooked throw a mix
>of peppers ( I use all color, to make it look better ) cook in the fat from the
>sausage... yuuummmm
>Rosie
>
I do the same...but add an equal amount of sliced onions as
well...delicious!

As for color, I like to mix them - it makes for a prettier dish.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

To reply, remove the SPAM BLOCK

Donna Rose wrote:
>
> In article >,
> says...
> >>
> >>Is is better to make Italian sausage & peppers in the oven? Or on the stove?
> >>What about a pressure cooker?
> >>
> >>Any good recipes? Which peppers are better.....red, green, or the fancy
> >>yellow/orange ones?
> >
> >
> > I always fry mine, I use Itallian hot sausage, after it is cooked throw a mix
> >of peppers ( I use all color, to make it look better ) cook in the fat from the
> >sausage... yuuummmm
> >Rosie
> >
> I do the same...but add an equal amount of sliced onions as
> well...delicious!
>
> As for color, I like to mix them - it makes for a prettier dish.

What surprised me, watching this thread, is that no one that I
noticed said *Italian peppers* ... that's the kind to use. If I
was going to use bell peppers, I personally would stick to the
green, but then I prefer them to the ripe. Man, nothing like a
sausage and peppers on a nice club roll.

nancy

In article >,
wrote:


> What surprised me, watching this thread, is that no one that I
> noticed said *Italian peppers* ... that's the kind to use. If I


I live in California, and the only Italian peppers I have seen are
pickled. What are they like? Around here they sell various colors of
bell, jalapeno, serrano, anaheim and habanero as fresh peppers.

--
Dan Abel
Sonoma State University
AIS

Nancy Young wrote:
> Dan Abel wrote:
>>
>> In article >,
>> wrote:
>>
>>> What surprised me, watching this thread, is that no one that I
>>> noticed said *Italian peppers* ... that's the kind to use. If I
>>
>> I live in California, and the only Italian peppers I have seen are
>> pickled. What are they like? Around here they sell various colors
>> of bell, jalapeno, serrano, anaheim and habanero as fresh peppers.
>
> How interesting. Well, they have another name which I don't remember.
> Around here you just call them Italian peppers. They are much paler
> green than green bell peppers. They are much thinner, and longer.
> I imagine they are equal on the scoville chart.
>
> They are most likely nothing like the pickled ones you know, which I
> assume are cherry peppers, like that.
>
> nancy (if I find a picture, I will post it)

http://www.foodsubs.com/Peppersw.html

It's the longish light green one, second one down.

Jill

jmcquown wrote:
>
> Nancy Young wrote:
> > Dan Abel wrote:

> >> I live in California, and the only Italian peppers I have seen are
> >> pickled. What are they like? Around here they sell various colors
> >> of bell, jalapeno, serrano, anaheim and habanero as fresh peppers.
> >
> > How interesting. Well, they have another name which I don't remember.
> > Around here you just call them Italian peppers. They are much paler
> > green than green bell peppers. They are much thinner, and longer.
> > I imagine they are equal on the scoville chart.
> >
> > They are most likely nothing like the pickled ones you know, which I
> > assume are cherry peppers, like that.
> >
> > nancy (if I find a picture, I will post it)
>
> http://www.foodsubs.com/Peppersw.html
>
> It's the longish light green one, second one down.

She's exactly right. They are labeled Italian peppers in the store,
here. I am sure they would be available just about everywhere, but
what do I know.

nancy

In article >,
wrote:

> jmcquown wrote:

> > http://www.foodsubs.com/Peppersw.html
> >
> > It's the longish light green one, second one down.
>
> She's exactly right. They are labeled Italian peppers in the store,
> here. I am sure they would be available just about everywhere, but
> what do I know.


And that link above mentions "Italian frying peppers" as a substitute for
bell peppers. A little Google on Italian frying peppers turns up:

http://mariseeds.com/2004catalog/html/italianfry.html

Thanks to both of you! That's what I like about this group.

--
Dan Abel
Sonoma State University
AIS

Dan Abel wrote:
> In article >,
> wrote:
>
>> jmcquown wrote:
>
>>> http://www.foodsubs.com/Peppersw.html
>>>
>>> It's the longish light green one, second one down.
>>
>> She's exactly right. They are labeled Italian peppers in the store,
>> here. I am sure they would be available just about everywhere, but
>> what do I know.
>
>
> And that link above mentions "Italian frying peppers" as a substitute
> for bell peppers. A little Google on Italian frying peppers turns up:
>
> http://mariseeds.com/2004catalog/html/italianfry.html
>
> Thanks to both of you! That's what I like about this group.

Team effort, Dan!

Jill

Grill both the sausages and peppers. If you don't have access to a grill,
use a grill pan, or the broiler.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Lady Cake" > wrote in message
...
> Is is better to make Italian sausage & peppers in the oven? Or on the
stove? What about a pressure cooker?
>
> Any good recipes? Which peppers are better.....red, green, or the fancy
yellow/orange ones?

"jmcquown" > wrote in
:

> Nancy Young wrote:
>> Dan Abel wrote:
>>>
>>> In article >,
>>> wrote:
>>>
>>>> What surprised me, watching this thread, is that no one that I
>>>> noticed said *Italian peppers* ... that's the kind to use. If I
>>>
>>> I live in California, and the only Italian peppers I have seen are
>>> pickled. What are they like? Around here they sell various colors
>>> of bell, jalapeno, serrano, anaheim and habanero as fresh peppers.
>>
>> How interesting. Well, they have another name which I don't remember.
>> Around here you just call them Italian peppers. They are much paler
>> green than green bell peppers. They are much thinner, and longer.
>> I imagine they are equal on the scoville chart.
>>
>> They are most likely nothing like the pickled ones you know, which I
>> assume are cherry peppers, like that.
>>
>> nancy (if I find a picture, I will post it)
>
> http://www.foodsubs.com/Peppersw.html
>
> It's the longish light green one, second one down.
>
> Jill
>
>
>

Banana peppers might be their name; milder than jalapeno.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

On Fri, 20 Feb 2004 00:42:36 -0500, Lady Cake wrote:

> Is is better to make Italian sausage & peppers in the oven? Or on the stove? What about a pressure cooker?
>
> Any good recipes? Which peppers are better.....red, green, or the fancy yellow/orange ones?

Hot Italian Sausage in Sweet Basil Sauce


1 lb. Hot Italian Sausages (in casings) cut in 1" to 2" pieces
2 Medium onions chopped
2 Red bell peppers (or one red and one green) cleaned and cut into 1"
pieces
3 Cloves of garlic sliced
2 Tablespoons oil (preferably olive)
2 Large cans whole peeled tomatoes
1 Teaspoon sugar
Salt and Pepper to taste
1 Tablespoon sweet basil


Sauté two cloves of garlic, one onion and the bell peppers in a sauce pan.
When the onion is translucent add the juice from the tomatoes. Remove the
whole tomatoes from the can and chop them into 1' pieces. Add the tomato
pieces, sugar, salt and pepper to the sauce. Raise the heat until the
sauce is at a medium to rapid boil. When the sauce is thickened to 80% of
what is desired (45 minutes or so), sauté the remaining onion and garlic in
a frying pan using a little oil. When the onion is just beginning to
become translucent add the sausage pieces to the pan. Sauté the sausage
until nearly done. Remove the sausage from the pan and discard grease,
onion and garlic. Add the sausage and basil to the sauce, continuing to
cook it down to the desired consistency. Taste the sauce and add
additional basil if required. Sauce should have a slightly sweet flavor.
Serve over fettuccini, with parmesan cheese. This will provide sufficient
sauce for 5 or 6 servings.

The object of this dish is to contrast the hot sausage and the sweet sauce.
For this reason the sausage is cooked separately from the sauce to limit
the blending of the hot and sweet flavors. It is preferable to use all red
bell peppers as they add sweetness to the sauce, however sometimes red bell
peppers are prohibitively expensive and then I usually use one red and one
green. Chopped fresh tomatoes can be used in place of the canned if the
are good'n ripe. If the sausage is too hot, half hot and half mild sausage
can be used. The sauce is sweetened by the basil and the red peppers, the
sugar is to enhance the flavor of the tomatoes. To sweeten the sauce add
additional basil, not sugar.

Jake 7/94

"Lady Cake" > wrote in message
...
> Is is better to make Italian sausage & peppers in the oven? Or on the
stove? What about a pressure cooker?
>
> Any good recipes? Which peppers are better.....red, green, or the fancy
yellow/orange ones?


Here's a great recipe... I also add quartered onions... Thinking about also
adding some sun-dried tomatoes.
Sausage, peppers, and potatoes

INGREDIENTS

- 2 pounds Italian hot or sweet sausage, or a combination of both

- 6 baking potatoes, cut in wedges

- 2 red bell peppers, cut into strips

- 1/4 cup extra-virgin olive oil

- Sprinkle of dried oregano

- Salt and pepper to taste

DIRECTIONS

Preheat the oven to 375 degrees F. Separate the sausage

links. Place the sausages, potatoes, and peppers in a

large baking pan. Add the olive oil, oregano, salt, and pepper,

and mix well. Bake for 1 hour, stirring the contents of the pan

twice during baking to be sure that nothing sticks to the pan.

Serve with a good crusty bread.

Lady Cake wrote:

> Is is better to make Italian sausage & peppers in the oven? Or on the
> stove? What about a pressure cooker?
>=20
> Any good recipes? Which peppers are better.....red, green, or the
> fancy yellow/orange ones?



Simple Italian Sausages


4 Italian Sausages
1 Table Spoon of Dijon Mustard
1 Table Spoon of Mayonaise

Mix the mayonaise and mustard together in a very small serving pot, into
a smooth consistency and put on table as a condiment.

Poke holes in the sausage with a fork. (two pokes on two sides is enough)=

Using a thick base pan with a table spoon of olive oil, fry whole spicey
Italian sausages by first searing them at high and turning often and
then slow covered cooking at continuously lower heat. 16 - 18 minutes
(if the brand is low in fat, then 13-15 minutes will prob do.) Turn
sausages regularly. They become very dark, almost black. (Can be done
over charcoal or gas barbecue as well).
When cooked, set to rest for a minute (in pan) at an angle to drain fat.

A teaspoon of the mustard/mayo mix per sausage is a great complement
(per the diners taste).

I usually serve the above with linguine Alfredo (or Alfredo with sun=20
dried tomatos), and peppers (market fresh, so color and taste vary a=20
bit) and onions vegetables saut=E9ed with peanut or Thai sauce; with a=20
romaine salad and homemade salad dressing.

Cheers,
Alan



--=20
e-meil: there's no such thing as a FreeLunch.

> > Is is better to make Italian sausage & peppers in the oven? Or on the
stove? What about a pressure cooker?

Stovetop I'd prefer.

> > Any good recipes? Which peppers are better.....red, green, or the fancy
yellow/orange ones?

Why not all 3. Red, green, and yellow/orange.

Of course, I prefer my sausage and peppers in tomato sauce, poured over
fresh pasta. But that's just me. ;-)

Saved that, thank you.
Alex

"Glenn Jacobs" > wrote in message ...
> On Fri, 20 Feb 2004 00:42:36 -0500, Lady Cake wrote:
>
> > Is is better to make Italian sausage & peppers in the oven? Or on the stove? What about a pressure cooker?
> >
> > Any good recipes? Which peppers are better.....red, green, or the fancy yellow/orange ones?
>
> Hot Italian Sausage in Sweet Basil Sauce
>
>
> 1 lb. Hot Italian Sausages (in casings) cut in 1" to 2" pieces
> 2 Medium onions chopped
> 2 Red bell peppers (or one red and one green) cleaned and cut into 1"
> pieces
> 3 Cloves of garlic sliced
> 2 Tablespoons oil (preferably olive)
> 2 Large cans whole peeled tomatoes
> 1 Teaspoon sugar
> Salt and Pepper to taste
> 1 Tablespoon sweet basil
>
>
> Sauté two cloves of garlic, one onion and the bell peppers in a sauce pan.
> When the onion is translucent add the juice from the tomatoes. Remove the
> whole tomatoes from the can and chop them into 1' pieces. Add the tomato
> pieces, sugar, salt and pepper to the sauce. Raise the heat until the
> sauce is at a medium to rapid boil. When the sauce is thickened to 80% of
> what is desired (45 minutes or so), sauté the remaining onion and garlic in
> a frying pan using a little oil. When the onion is just beginning to
> become translucent add the sausage pieces to the pan. Sauté the sausage
> until nearly done. Remove the sausage from the pan and discard grease,
> onion and garlic. Add the sausage and basil to the sauce, continuing to
> cook it down to the desired consistency. Taste the sauce and add
> additional basil if required. Sauce should have a slightly sweet flavor.
> Serve over fettuccini, with parmesan cheese. This will provide sufficient
> sauce for 5 or 6 servings.
>
> The object of this dish is to contrast the hot sausage and the sweet sauce.
> For this reason the sausage is cooked separately from the sauce to limit
> the blending of the hot and sweet flavors. It is preferable to use all red
> bell peppers as they add sweetness to the sauce, however sometimes red bell
> peppers are prohibitively expensive and then I usually use one red and one
> green. Chopped fresh tomatoes can be used in place of the canned if the
> are good'n ripe. If the sausage is too hot, half hot and half mild sausage
> can be used. The sauce is sweetened by the basil and the red peppers, the
> sugar is to enhance the flavor of the tomatoes. To sweeten the sauce add
> additional basil, not sugar.
>
> Jake 7/94

On Fri, 20 Feb 2004 00:42:36 -0500, "Lady Cake"
> wrote:

> Is is better to make Italian sausage & peppers in the oven? Or on the stove? What about a pressure cooker?
>
> Any good recipes? Which peppers are better.....red, green, or the fancy yellow/orange ones?

I like to take off the casings and saute them in chuncks. A
melange of colors as far as peppers is my first choice. Add
some fresh tomato & chopped basil & garlic and some dried
oregano. If you want it saucy, add some stock and cook it
down to thicken. Serve over pasta.


Practice safe eating - always use condiments

> "Glenn Jacobs" > wrote in message
...
> > On Fri, 20 Feb 2004 00:42:36 -0500, Lady Cake wrote:
> >
> > > Is is better to make Italian sausage & peppers in the oven? Or on the
stove? What about a pressure cooker?
> > >
> > > Any good recipes? Which peppers are better.....red, green, or the
fancy yellow/orange ones?

Just today Maryanne Esposito did a similar dish on the Chao Italia show.
She sautéed them first then finished in the oven. I did not see it all so
check out h er book for details.
Ed

http://pages.cthome.net/edhome

Also called 'frying peppers'.



"Nancy Young" > wrote in message
...
> Dan Abel wrote:
> >
> > In article >,

> > wrote:
> >
> > > What surprised me, watching this thread, is that no one that I
> > > noticed said *Italian peppers* ... that's the kind to use. If I
> >
> > I live in California, and the only Italian peppers I have seen are
> > pickled. What are they like? Around here they sell various colors of
> > bell, jalapeno, serrano, anaheim and habanero as fresh peppers.
>
> How interesting. Well, they have another name which I don't remember.
> Around here you just call them Italian peppers. They are much paler
> green than green bell peppers. They are much thinner, and longer.
> I imagine they are equal on the scoville chart.
>
> They are most likely nothing like the pickled ones you know, which I
> assume are cherry peppers, like that.

> nancy (if I find a picture, I will post it)

I really want to scream "Troll" but the subject line is so dear to my heart
that I can't resist a comment

Oven is fine with red peppers, on the grill is best, pressure cooker-that is
heresy...

Frank
"Lady Cake" > wrote in message
...
> Is is better to make Italian sausage & peppers in the oven? Or on the
stove? What about a pressure cooker?
>
> Any good recipes? Which peppers are better.....red, green, or the fancy
yellow/orange ones?

Yes I would think a pressure cooker would
turn the sausages into mush ... icko-yucko!
Alex

"Frankie Boy" > wrote in message news:EYe_b.10126$nI1.8170@okepread05...
> I really want to scream "Troll" but the subject line is so dear to my heart
> that I can't resist a comment
>
> Oven is fine with red peppers, on the grill is best, pressure cooker-that is
> heresy...
>
> Frank
> "Lady Cake" > wrote in message
> ...
> > Is is better to make Italian sausage & peppers in the oven? Or on the
> stove? What about a pressure cooker?
> >
> > Any good recipes? Which peppers are better.....red, green, or the fancy
> yellow/orange ones?
>
>

On Sun, 22 Feb 2004 05:29:27 GMT, "Edwin Pawlowski"
> wrote:

> Just today Maryanne Esposito did a similar dish on the Chao Italia show.
> She sautéed them first then finished in the oven. I did not see it all so
> check out h er book for details.

Is that FoodTV? I didn't see it listed.

I like her, but I'm not a big TV viewer these days so I
don't know where to find shows.



Practice safe eating - always use condiments

In article >,=20
says...
> On Sun, 22 Feb 2004 05:29:27 GMT, "Edwin Pawlowski"
> > wrote:
>=20
> > Just today Maryanne Esposito did a similar dish on the Chao Italia sho=
w.
> > She saut=C3=A9ed them first then finished in the oven. I did not see =
it all so
> > check out h er book for details.
>=20
> Is that FoodTV? I didn't see it listed.
>=20
> I like her, but I'm not a big TV viewer these days so I
> don't know where to find shows.
>=20
That's a PBS show. I've seen it locally here in SF on either Channel 10=20
(KTEH), 17 (KCSM) or 22 (KRCB). I've never seen it on Channel 9 (KQED).

On Mon, 23 Feb 2004 07:15:03 GMT, Donna Rose
> wrote:

> In article >,
> says...
> > On Sun, 22 Feb 2004 05:29:27 GMT, "Edwin Pawlowski"
> > > wrote:
> >
> > > Just today Maryanne Esposito did a similar dish on the Chao Italia show.
> > > She sautéed them first then finished in the oven. I did not see it all so
> > > check out h er book for details.
> >
> > Is that FoodTV? I didn't see it listed.
> >
> > I like her, but I'm not a big TV viewer these days so I
> > don't know where to find shows.
> >
> That's a PBS show. I've seen it locally here in SF on either Channel 10
> (KTEH), 17 (KCSM) or 22 (KRCB). I've never seen it on Channel 9 (KQED).

Thanks for the info!


Practice safe eating - always use condiments

After this post, I decided to try to bake sausage and peppers and here
is what happened.

I put a layer of Italian sausage, then pricked them. I cut up strips
of fresh onion and bell pepper and baked them in the oven. You can
add garlic.

Then my plan when they were browned was to put about half a large jar
of marinara sauce over them, bake a little more and serve with
rigatoni.

Well they would have been delicious but there is a problem. Italian
sausage has quite a bit of fat and when they are baked, it pools in
the pain.

Either bake them first on a rack and drain or fry them first and then
bake them with the peppers. The bottom line is to get the grease out.