Tonight we celebrated The Neighbor Wife’s birthday. I had a few packages of sausages in the fridge so had already wrapped my mind around making Sausages and Peppers, which I haven’t made in ages. One of my co-workers has a fantastic recipe for it that I’ve made several times, but after spending 30 minutes trying to locate the recipe, I gave up. One of these days, when I get a little bit of free time, I am going to seriously organized my tried-and-true recipe file. But until then…
So after asking for suggestions from members of the Cooking Light message board, I had 17 different ones to choose from. I had an appointment that ran late this afternoon, so ended up going for the easiest of the bunch, and it was a perfect choice. Nicholas and I walked in the front door and headed straight for the kitchen. He’s becoming a great sous chef for me lately, and tonight he dragged the stool over to the sink and began washing the peppers and potatoes for me. I chopped. He tossed. In 15 minutes, dinner was in the oven. The recipe could not be easier. Chop a bunch of stuff, throw it in a roasting pan with some balsamic vinegar, and an hour later, dinner is ready. Made for a deliciously healthy version of Sausage and Peppers, which was perfect served in hot, crusty sandwich rolls and a little bit of melted cheese. Another one to add to my mess of a tried-and-true file. Now to try the other 16 versions.
Roasted Sausage and Peppers
1 to 1-1/4 lbs. sweet Italian sausage
3 onions, cut in one inch chunks
2 green peppers and 1 red, cut into bite size pieces
3-4 potatoes, scrubbed and cut into bite size pieces
2/3 cup plus one tablespoon balsamic vinegar
Preheat oven to 425. In a 9 x 13 pan combine sausage, cut into one inch chunks, with onions, peppers, potatoes, balsamic vinegar and ground black pepper. Roast in oven until sausages are completely browned, onions nicely carmelized and liquid is almost completely evaporated, about forty-five minutes. Stir occasionally, and add water in 1/4 cups if pan seems to be drying out.
Remove from oven, add an additional tablespoon of balsamic vinegar and one tablespoon water. Let stand for three minutes, then stir, scraping up brown bits and sauce. Pour into serving dish, or directly in hot, crusty rolls. Serves four.
Cate’s Notes: The original recipe did not call for peppers or potatoes, so because I added those, I doubled the amount of balsamic vinegar to 2/3 and used a larger pan than 9×13.