> Nancy Young writes:
>
>I just wanted something for dinner, not something out of a jar or
>from a pizzaria. Haven't been cooking much.
>
>Stroke of genius (snort) ... I could really go for a sausage, peppers
>and onion on a club roll. Baked the sausage, sauteed the Italian
>peppers and a whole Vildalia onion, slice open some club rolls ...
>died and gone to heaven.

Hey, you stole my dinner... I had the same thing! Only I pan fried my
sausage... start em in a little water, covered, to extract some fat. Then
remove the cover to evaporate the water and brown em a bit in their own fat,
then add the onions and peppers.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Nancy Young > wrote in
:

>
> I just wanted something for dinner, not something out of a jar or
> from a pizzaria. Haven't been cooking much.
>
> Stroke of genius (snort) ... I could really go for a sausage, peppers
> and onion on a club roll. Baked the sausage, sauteed the Italian
> peppers and a whole Vildalia onion, slice open some club rolls ...
> died and gone to heaven.
>
> nancy (got the last package of hot italian sausage, thank you)
>

I wish I had one! I'm about to grill chicken for the umteenth time!

--
Wayne in Phoenix

Big on natural foods?? 82.38% of people die of "natural" causes.

Wayne wrote:
>
> Nancy Young > wrote in

> > Stroke of genius (snort) ... I could really go for a sausage, peppers
> > and onion on a club roll. Baked the sausage, sauteed the Italian
> > peppers and a whole Vildalia onion, slice open some club rolls ...
> > died and gone to heaven.
> >
> > nancy (got the last package of hot italian sausage, thank you)
> >
>
> I wish I had one! I'm about to grill chicken for the umteenth time!

You know, I hear ya, that's why something *different* sounded so good.
You come over here, I'll give you a sausage and pepper sandwich you
won't forget. (laugh) But, darn, you live so far away.

nancy

PENMART01 wrote:
>
> > Nancy Young writes:
> >
> >I just wanted something for dinner, not something out of a jar or
> >from a pizzaria. Haven't been cooking much.
> >
> >Stroke of genius (snort) ... I could really go for a sausage, peppers
> >and onion on a club roll. Baked the sausage, sauteed the Italian
> >peppers and a whole Vildalia onion, slice open some club rolls ...
> >died and gone to heaven.
>
> Hey, you stole my dinner... I had the same thing! Only I pan fried my
> sausage... start em in a little water, covered, to extract some fat.

I just got into the habit of baking the sausage, I prick it (haha) and
bake it on a rack. I feel that it conscentrates the flavor without
giving me relentless heartburn. Just me.

But really, that was a fine dinner. Don't know why I don't have it
more often.

nancy

Nancy Young > wrote in
:

> Wayne wrote:
>>
>> Nancy Young > wrote in
>
>> > Stroke of genius (snort) ... I could really go for a sausage,
>> > peppers and onion on a club roll. Baked the sausage, sauteed the
>> > Italian peppers and a whole Vildalia onion, slice open some club
>> > rolls ... died and gone to heaven.
>> >
>> > nancy (got the last package of hot italian sausage, thank you)
>> >
>>
>> I wish I had one! I'm about to grill chicken for the umteenth time!
>
> You know, I hear ya, that's why something *different* sounded so good.
> You come over here, I'll give you a sausage and pepper sandwich you
> won't forget. (laugh) But, darn, you live so far away.
>
> nancy

Yes, a lamentable situation. I just may splurge and do sausage and
peppers this weekend. One can only take so much chicken!

--
Wayne in Phoenix

Big on natural foods?? 82.38% of people die of "natural" causes.

"Nancy Young" > wrote in message
...
>

> nancy (got the last package of hot italian sausage, thank you)

MMMmmmm.>....Hot Sausage & Peppers. . ! One of my favorites! It'll soon be
county fair season here and the fireman's Hot Sausage booths is one of the
reasons for going! (Since I don't do the rides anymore & see little
attraction in the livestock displays).

Actually, people-watching is a primary attraction on hot summer nights (Hey
Shel: you should check out the Altamont Fair in August. . . ).

But I digress. . . Hot Italian Sausages, fried, served with sauteed green
peppers (red peppers work, but I like the bite of the green with hot
sausage), and LOTS of sauteed onions (Vidalia if ya got 'em) on an Italian
sub (hogie) roll. Mmmm. Now I gotta make that this weekend. Maybe tonite!
MMmmm.

Van in Albany

Van wrote:
>
> "Nancy Young" > wrote in message

> > nancy (got the last package of hot italian sausage, thank you)
>
> MMMmmmm.>....Hot Sausage & Peppers. . ! One of my favorites! It'll soon be
> county fair season here and the fireman's Hot Sausage booths is one of the
> reasons for going!

Oh, fairs are the best places to get sausage and peppers sandwiches.
Especially Italian fairs.

> (Since I don't do the rides anymore & see little
> attraction in the livestock displays).

I go for the pig races. Makes me laugh.

> But I digress. . . Hot Italian Sausages, fried, served with sauteed green
> peppers (red peppers work, but I like the bite of the green with hot
> sausage), and LOTS of sauteed onions (Vidalia if ya got 'em)

That's what I used!

> on an Italian sub (hogie) roll.

I got some club rolls.

> Mmmm. Now I gotta make that this weekend. Maybe tonite!
> MMmmm.

For reasons I won't bore you with, I've been eating a pretty limited
diet, and if I see one more damn piece of chicken I will scream.
This is why when I thought ... Sausage and peppers! I was thrilled
to pieces.

nancy

On Thu, 20 May 2004 19:09:05 -0400, Nancy Young wrote:

> I just wanted something for dinner, not something out of a jar or
> from a pizzaria. Haven't been cooking much.
>
> Stroke of genius (snort) ... I could really go for a sausage, peppers
> and onion on a club roll. Baked the sausage, sauteed the Italian
> peppers and a whole Vildalia onion, slice open some club rolls ...
> died and gone to heaven.
>
> nancy (got the last package of hot italian sausage, thank you)

I do something very similar except I add a few tomatoes, basil, garlic and
serve it over Fettucini.
--
JakeInHartsel

Wayne > wrote:
>Yes, a lamentable situation. I just may splurge and do sausage and
>peppers this weekend. One can only take so much chicken!

I was *this* close to thawing out some sausage and using up
the last of the potato buns tonight.

Tomorrow is Chicken Things night (I've been slacking on
the chix) so maybe Sunday.

>Wayne in Phoenix

Try it with the Sicilian Rope Sausage from AJ's.

It's almost as good as the Sicilian Salsiccia at Tomaso's.

--Blair
"But nothing ever is."

P.S. Chicken Things:

Marinate thighs (thighs/things; get it?) in soy sauce and
minced dried garlic and bake in the marinade, 350F for 15
minutes per side. Start skin-side-down and baste after
flipping to get the garlic chips to stick to the top.

It's more complicated than that but I don't have the file
on this PC and the ftp server on the one it's on isn't up
and the fiddly bits of the cooking technique take too long
to scope out.

Goes great with white rice.

Glenn Jacobs > wrote:
>On Thu, 20 May 2004 19:09:05 -0400, Nancy Young wrote:
>> I just wanted something for dinner, not something out of a jar or
>> from a pizzaria. Haven't been cooking much.
>>
>> Stroke of genius (snort) ... I could really go for a sausage, peppers
>> and onion on a club roll. Baked the sausage, sauteed the Italian
>> peppers and a whole Vildalia onion, slice open some club rolls ...
>> died and gone to heaven.
>>
>> nancy (got the last package of hot italian sausage, thank you)
>
>I do something very similar except I add a few tomatoes, basil, garlic and
>serve it over Fettucini.

I *did* do that, on Wednesday night! Only it was over trenne
(triangular-cylinder penne; comes from Cost Plus; has a great
texture due to the corners).

--Blair
"Well, it's half a point."

Blair P. Houghton > wrote in news:eJArc.15865596$Id.2630727
@news.easynews.com:

> Wayne > wrote:
>>Yes, a lamentable situation. I just may splurge and do sausage and
>>peppers this weekend. One can only take so much chicken!
>
> I was *this* close to thawing out some sausage and using up
> the last of the potato buns tonight.
>
> Tomorrow is Chicken Things night (I've been slacking on
> the chix) so maybe Sunday.
>
>>Wayne in Phoenix
>
> Try it with the Sicilian Rope Sausage from AJ's.
>
> It's almost as good as the Sicilian Salsiccia at Tomaso's.
>
> --Blair

Thanks, Blair, I'll do that. I stop at AJ's at last once a week.

> "But nothing ever is."
>
> P.S. Chicken Things:
>
> Marinate thighs (thighs/things; get it?) in soy sauce and
> minced dried garlic and bake in the marinade, 350F for 15
> minutes per side. Start skin-side-down and baste after
> flipping to get the garlic chips to stick to the top.
>
> It's more complicated than that but I don't have the file
> on this PC and the ftp server on the one it's on isn't up
> and the fiddly bits of the cooking technique take too long
> to scope out.
>
> Goes great with white rice.

--
Wayne in Phoenix

Big on natural foods?? 82.38% of people die of "natural" causes.

Wayne > wrote:
>Blair P. Houghton > wrote:
>> Try it with the Sicilian Rope Sausage from AJ's.
>
>Thanks, Blair, I'll do that. I stop at AJ's at last once a week.

It's in the deli case, near the $27/lb "prime" rib, which is one
of the greatest pure ripoffs in the supermarket industry.

>> P.S. Chicken Things:
>> [...]
>> It's more complicated than that but I don't have the file
>> on this PC and the ftp server on the one it's on isn't up
>> and the fiddly bits of the cooking technique take too long
>> to scope out.

I should've just thought to check Groups.Google.Com...

Man. I've been making this almost unchanged for a very long time:

http://tinyurl.com/2sxjz

I "invented" it about 5 years before that, when I was
in school. I had started to dislike bottled, sugary
teriyaki sauce, so I just used the parts I liked. I no
longer add oil, as chicken never really needed it.

Here's some that describe the technique better:
http://tinyurl.com/2zelc
http://tinyurl.com/2fncf
http://tinyurl.com/25esz

Ignore the part about not liking real teriyaki; what I
don't like is teriyaki with sugary stuff in it (pineapple,
honey, etc.); I now make a teriyaki salmon sweetened
only with mirin and ginger, and it really is phenomenal.
But I don't think the flavor would work as well with
chicken, so Chicken Things is still my favorite way to
do that.

Getting the right minced garlic is crucial for texture;
some brands are more flaky than chunky. Getting it to
stick to the skin and crisp up is also important.

--Blair
"Now it'll get recursive."

Nancy Young > wrote in
:

> Van wrote:
>>
>> "Nancy Young" > wrote in message
>
>> > nancy (got the last package of hot italian sausage, thank you)
>>
>> MMMmmmm.>....Hot Sausage & Peppers. . ! One of my favorites! It'll
>> soon be county fair season here and the fireman's Hot Sausage booths
>> is one of the reasons for going!
>
> Oh, fairs are the best places to get sausage and peppers sandwiches.
> Especially Italian fairs.
>
>> (Since I don't do the rides anymore & see little
>> attraction in the livestock displays).
>
> I go for the pig races. Makes me laugh.
>
>> But I digress. . . Hot Italian Sausages, fried, served with sauteed
>> green peppers (red peppers work, but I like the bite of the green
>> with hot sausage), and LOTS of sauteed onions (Vidalia if ya got 'em)
>
> That's what I used!
>
>> on an Italian sub (hogie) roll.
>
> I got some club rolls.
>
>> Mmmm. Now I gotta make that this weekend. Maybe tonite!
>> MMmmm.
>
> For reasons I won't bore you with, I've been eating a pretty limited
> diet, and if I see one more damn piece of chicken I will scream.
> This is why when I thought ... Sausage and peppers! I was thrilled
> to pieces.
>
> nancy
>

Tonight it was a hot turkey sandwich...Haven't had one for about 6 years...
I used sourdough bread and warmed the turkey slices in the gravy before
assembling the sandwich. Due to unseen forces (me) I was made to put a top
slice of bread on the sandwich after pouring on some of the gravy. So I had
to double sauce the sandwich.

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