Recipe: Sausage, Peppers, and Onions

                                                       
Sausage, Peppers, and onions by Sherryllynn Bell

2-4 lbs of link Italian sausage - Mild or spicy, whichever you prefer
3-4 large white or yellow onions - Vidallias are ok too, when available
5 large bell peppers - red, orange, yellow or green are ok or a mixture of all
2 tablespoons oregano - optional
butter
olive oil
one jar of spaghetti sauce - whichever brand you prefer



You will need a slow cooker, skillet, and a large pot.

I first put all the sausage in a large pot and fill with water.  Poke a few fork holes or  2 to 3 knife slits in each link so when they boil, they release all the fatty juice.  Boiling time is approx. 30-45 minutes.  The links will look gray in color but that's alright.  They will be cooked through.

While the sausage is boiling, wash and cut your peppers in strips to a width you prefer.  Peel and slice the onions.


Put about 1/8th cup of olive oil in the skillet and add the sliced peppers.  Cook on medium heat to not burn them but soften them a bit.  Cook approx. 20 minutes, turning and shuffling them every 5 minutes.  Once the peppers are done, put them in the slow cooker.

Put 1/2 to a whole stick of butter in the skillet and put all the sliced onions in.  Cook the onions same as the peppers, making sure to continuously turn and mix the onions so they don't burn.  Once the onions are cooked, just before carmelizing, put them in the slow cooker with the peppers.  Add the oregano or any seasoning you prefer such as garlic powder.

Check one link of sausage by cutting it open to make sure there is no pink inside.  If done, remove each link and slice all the links to the width you prefer.  I prefer a wdth of two quarters stacked one on top of the other.  Once all the sausage is cut up, add to the slow cooker then mix everything so the peppers, onions, and sausage are equally distributed in the slow cooker.  **This step is optional. You can add about 2-3 cups of spaghetti sauce and again mix everything thoroughly.  Keep the temperature on low and let the whole thing sit for about an hour to blend the flavors.

This dish may be eaten on a plate alone, with pasta, or on a sandwich of your favorite bread.  Italian rolls are usually the best choice (sub roll style).

     Thank you so much, Sherryllynn, for sharing this delicious recipe.  She is also know as "Ruth" to me.  I can tell you. I have eaten this dish and it is WONDERFUL.  We have a family reunion on Sept 8 and several have requested she make this.  Try it.  You will enjoy it!