Valerie Bertinelli's Sausages with Peppers and Onions | Valerie's Home Cooking | Food Network
You can use any type of sausage you'd like for Valerie's easy recipe! She transforms this typically meaty dish into a plant-based meal by sautéing vegan sausages with bell peppers and caramelized onions!
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Sausages with Peppers and Onions
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 1 hr 45 min (includes cooling time)
Active: 45 min
Yield: 6 servings
Ingredients
3 tablespoons extra-virgin olive oil
1 1/2 pounds sausages (spicy Italian, mild Italian, plant-based, etc.)
2 orange bell peppers, seeded and sliced
2 red bell peppers, seeded and sliced
2 yellow bell peppers, seeded and sliced
2 white onions, halved and sliced
Kosher salt and freshly ground black pepper
4 cloves garlic, sliced
1 tablespoon apple cider vinegar
2 tablespoons chopped fresh basil
Directions
Heat a large braiser or high-sided skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat the skillet. Once the oil is shimmering, add the sausages and brown on all sides until browned but not cooked through, 5 to 7 minutes. Remove them to a plate and let cool until cool enough to handle, then slice them into 1 1/2-inch pieces. Set aside.
Turn the heat down to medium-low and add the remaining 2 tablespoons olive oil to the skillet. Add the peppers and onions and season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook the peppers and onions, stirring occasionally, until they begin to soften, about 5 minutes. Add the garlic and stir to incorporate. Continue cooking the vegetables over low heat until they’re very soft, beginning to caramelize and have some spots of browning, about 40 minutes. If the vegetables start to look like they’re getting too browned too quickly, add a splash of water to deglaze.
Add the apple cider vinegar and the sausages to the skillet and stir to incorporate. Continue cooking until the sausages are cooked through, 10 to 15 minutes. Turn the heat off.
Garnish with the basil and serve immediately.
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Valerie Bertinelli's Sausages with Peppers and Onions | Valerie's Home Cooking | Food Network
Easy Sausage and Peppers Recipe Italian Style Family Meal
Simple and delicious Italian Sausage and Peppers recipe. You can serve it as a sandwich, over pasta or rice.
Juicy sausages, sweet bell peppers, onions, diced tomatoes and spices make a yummy dish.
Ingredients:
1 pack Sausages
1 Onion
2 Bell Peppers (assorted colors)
4 Garlic Cloves
1 can Diced Tomatoes (15oz)
1 tsp Dry Oregano
1 tbsp Tomato Paste
1 tsp Salt
1/4 tsp Black Pepper
1/2 tsp Sugar
1/2 cup Fresh Basil
Olive Oil
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HOW TO MAKE THE VIRAL TIKTOK GRINDER SANDWICH RECIPE!
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Ingredients:
1/2 Cup Mayonnaise
1 Tbsp Red Wine Vinegar
1 Tbsp Italian Dressing or Submarine Dressing
2 Tbsp Deli Dressing
1 Tsp Minced Garlic
1 Tsp Red Pepper Flakes
1 Tsp Italian Seasoning
1/2 Tsp Salt
1/4 Tsp Pepper
1/4 Iceberg Lettuce Wedge
1/2 Sliced Red Onion
1/2 Cup Sliced Banana Peppers
Garlic Butter:
4 Tbsp Butter
1 Tsp Minced Garlic
1 Tsp Parsley
1/2 Tsp Oregano
1/4 Tsp Garlic Powder
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French Bread
Sliced Turkey Breast
Salami
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Tomato
Havarti Cheese
Provolone Cheese
Shredded Parmesan Cheese
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Sausage and Peppers Recipe
Recipe:
How to Make Ballpark Classics: Sausage and Peppers & Pretzels
Hosts Bridget Lancaster and Julia Collin Davison grill up Sausage and Peppers. Then, tasting expert Jack Bishop challenges Julia to a tasting of whole-wheat sandwich bread. Next, equipment expert Adam Ried reviews disposable plates. And finally, test cook Christie Morrison makes Julia the best Ballpark Pretzels.
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HOW TO MAKE AMAZING ITALIAN SAUSAGE, PEPPERS, AND ONIONS ON THE BLACKSTONE GRIDDLE! HOAGIE SANDWICH
Today we're showing how to make amazing Italian sausage, peppers, and onions on the Blackstone griddle! This hoagie sandwich recipe is so amazing, you'll want to make Italian sausage, peppers, and onions on your Blackstone griddle all the time! This highly recommended cook was amazing, and we're excited to share! Thank you @Mark-John Clifford for the extra suggestions!
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Italian Sausage, Peppers, and Onions Recipe (served on hoagie rolls)
4-5 Italian sausage links (we used mild)
2 tablespoons extra virgin olive oil
1 green bell pepper, sliced into 2 to 3 inch-long strips
1 red bell pepper, sliced into 2 to 3 inch-long strips
1 yellow/orange bell pepper sliced into strips 2-3 inches long
2 Tsp. minced garlic
1 large yellow onion, sliced into 1/4-inch half-moons
1 small (15-ounce) can diced tomatoes (crushed tomatoes work too!)
1 tablespoon dried oregano
1 Tbs. balsamic vinegar
Salt to taste
Marinate onions and peppers in the balsamic vinegar with salt and pepper approx. 30 minutes. Turn griddle to med/low heat (we moved it to low to ensure the sausage didn't overcook). Once hot, lay down olive oil. Place sausage on the griddle in the olive oil. Turn sausage continuously while cooking, ensuring the sausage is browning, but do not sear (approx. 20 minutes). Once browned, pull the sausage off of the direct heat. Place a small amount of olive oil on the griddle along with the minced garlic. After 30 seconds, add the peppers, onions, and diced tomatoes. continue mixing until veggies are hot and evenly mixed (2-3 minutes). Bring the sausage back in with the veggies. *Optional: cut each sausage link into 1/2 inch round pieces, and sear some of the edges on the griddle top. Pull sausage, peppers, onions from the heat, and serve in hoagie rolls.(Let cook approx. 3-5 minutes).
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