BBQ Italian Sausage and Pepper Pie

BBQ Italian Sausage and Pepper Pie

A classic of Italian-American cuisine, the mix of sausage, peppers, and onions simply functions. Though commonly enjoyed in a sub, it also makes for a great weeknight meal, served directly in a bowl. For this weeknight recipe, I chose to bake this combination in the oven in a single dish for simpler cleanup. Warm and satisfying yet simple to prepare, this is what dinner fantasies consist of. Here’s what you should understand: 

What Individuals Are Expressing: 

"I've been preparing this my entire life; it's the best and simplest recipe I've ever encountered!" "Not returning!!” - OrangeTrumpet 

“The ideal meal—SINGLE meal!—that’s fantastic.” The greatest aspect—it's genuinely delicious. The whole family approved of it. Additionally, it's remarkably simple to prepare. "What else could you desire?" 

How to Prepare Sausage and Peppers 

INGREDIENTS 

Extra-Virgin Olive Oil: Utilize your preferred extra-virgin olive oil, or refer to our ranking of the top (and bottom!) olive oil brands. 

Red Wine Vinegar: This adds acidity to the dish and enhances all the other flavors in the simple olive oil blend we’re preparing. 

Garlic: I suggest chopping your garlic finely so it blends smoothly into the olive oil and vinegar mix, and doesn’t stand out excessively in the dish. 

Seasonings: Oregano contributes a robust, earthy taste to our mix, whereas red pepper flakes introduce a slight touch of spice. If you’re not interested, you can go ahead and pass them. 

Bell Peppers: You can select any color bell peppers you prefer, but I enjoy making it vibrant by using a mix. I understand that some people aren't fans of green peppers, so omit them if that applies to you. 

Onion: Yellow onions are my favorite candidate, but a red (hello, extra pop of color!) or white onion would also be delicious (though not traditional). Be sure to cut them to roughly the same size as the peppers to ensure everything cooks evenly.

Sausage: I went with classic Italian sausage for this recipe, and you can use either hot or sweet links, depending on your tolerance for spicy. If you're ready to step outside the box, try another spicy sausage like merguez, chorizo, or andouille.

STEP-BY-STEP INSTRUCTIONS

The best part about this recipe? It all comes together in one dish, making it too easy to make. After preheating your oven to 400°, combine the olive oil, red wine vinegar, minced garlic, oregano, and red pepper flakes in a bowl. Once combined, add the sliced peppers and onions to the bowl, then toss them to fully coat every piece in the mixture. Pour into a pan, then add your sausage pieces on top of the vegetables.

Cook until the vegetables are soft and the sausage is thoroughly cooked, then garnish with basil before serving. 

What to Pair with Sausage & Peppers 

Not interested in having a sausage and pepper sub? This recipe stands out on its own, yet you can also cover it with homemade marinara and pair it with your preferred pasta shape. 

Storage 

Store any leftovers in an airtight container in the refrigerator for as long as 4 days, or in a freezer-safe container in the freezer for a maximum of 3 months. 

Fixings

• Flour, for cleaning
• 1 lb. pizza batter , left out at room temperature for 30 minutes
• 2 tsp. olive oil
• 2 little chime peppers (1 red and 1 orange), quartered
• 1 Cubanelle pepper, quartered
• 2 sweet Italian frankfurter joins (around 8 oz.), split the long way
• 4 oz. part-skim mozzarella, destroyed
• 1/2 little red onion, daintily cut
• 3 pepperoncini peppers, meagerly cut

Guidelines

Shrimp-tacos-with-mango-slaw.

Heat barbecue on medium-high. Daintily dust baking sheet with flour. On floured surface, shape batter into 14-inch round; put on pre-arranged sheet. Brush mixture with 1 teaspoon oil.

Place peppers and wieners, cut sides down, on barbecue and cook, covered, 3 minutes. Turn and barbecue, covered, until wieners are cooked through and peppers are delicate, 2 to 3 minutes more. Move to cutting board; cut.

Move pizza batter to hot barbecue grind, oiled side down, and cook, covered, until top starts to air pocket and base is fresh, around 2 minutes. Brush top of mixture with staying 1 teaspoon oil.

Turn batter over and sprinkle barbecued side with half of mozzarella, then all of onion. Top with peppers, frankfurter and pepperoncini; sprinkle with residual cheddar. 

Barbecue, covered, until base is brilliant brown and fresh and mozzarella has liquefied, around 3 minutes. Move to cutting board; slice into parts of serve.Jenahara-membidik-segmen-kelas-menengah.

BBQ Italian Sausage and Pepper Pie VIDEO