Soprano's Style Italian Sausage, Peppers and Onions
For these and many other videos and recipes, check out Melanie's Foodie Blog kitchenencounters.typepad.com
???? BEST Sausage + Peppers of Your Life! ???? #shorts #derryx #italian
Make THE BEST Sausage and Peppers Sandwich of Your Life!
Ingredients:
2-3 lbs Italian Sausage (Hot, Sweet, or Mixed)
2 large Red Bell Peppers, sliced
4 Italian Cubanelle Peppers, sliced
1 large Sweet Onion (Pine Island Black Dirt or Maui or Vidalia), sliced
2 large cloves of garlic, chopped
Oregano (1 tsp)
Salt (to taste)
Pepper (to taste)
Interesting Toppings:
Aged Provolone, sliced thin
Hot Cherry Peppers if you are a savage
Recipe:
See video or ????
SUBSCRIBE NOW:
???? BREAKFAST SAUSAGE -
-----------------------------------
SUPPORT
???? GENERAL MERCH -
???? FAMOUS derryX LICIOUS MERCH -
☕ BUY ME COFFEE!
✉️ FREE BOOK!
-----------------------------------
PLAYLISTS
???? RECIPES -
???? DERRYX DINES -
???? COCKTAILS -
☕ COFFEE -
-----------------------------------
CONNECT
derryX ►
Twitter ► @derryX
Instagram ► @derryx
Facebook ► derryX
Email ► jerry@derryX.com
#sausageandpeppers #sausage #italian
these ITALIAN ROASTED RED PEPPERS go great on sandwiches
This week we are putting together a beautiful Italian fried eggplant sandwich but in order to make that, we need to learn how to make easy and delicious homemade roasted red peppers marinated Italian style in olive oil and garlic. The perfect condiment for our eggplant sandwich.
#RoastedRedPeppers #ItalianRecipes #NotAnotherCookingShow
Sardel Pans I Use (Affiliate Link)
MASON JARS
Become a PATREON PRODUCER:
RECIPE
(Website Design by:
COOKING GEAR (My Amazon Store)
MY MERCH:
MUSIC BY DAVID CUTTER MUSIC
________________________________________________________________
INSTAGRAM:
FACEBOOK:
TWITTER:
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.
Get the recipe for Sausage and Peppers:
Get the recipe for Ballpark Pretzels:
Buy our winning stand mixer:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
Sausage and peppers | sweet vinegar pan sauce | polenta or hoagie rolls
Thanks to SHEATH underwear for sponsoring this video! Save 20% with my code RAGUSEA at checkout:
***RECIPE, SERVES FOUR***
4 large Italian sausages, about 6 oz (160g) each (I prefer spicy)
3 large bell peppers
1 large onion
oil
vinegar
sugar
salt
pepper
fresh herb (oregano, thyme or basil would be good)
4 hoagie rolls (optional)
Optional soft polenta:
1/2 cup (70g) fine cornmeal
salt
water
butter
pecorino or parmesan cheese
If you're making the polenta, bring 3 cups (710mL) of water to a boil in a pot. Throw in a pinch of salt. Grab a fork or a whisk and stir as you pour in the polenta. Keep stirring until it gelatinizes and goes thick. Reduce the heat to low and cook slowly for at least a half hour, stirring occasionally and adding more water if it gets too thick. Right before you eat, melt in a lot of butter and a little grated cheese, then taste for seasoning.
For the sausage, heat a little oil in a wide pan (at least 12 in / 30cm) over medium heat and drop in the sausages. Rotate them periodically and cook them until they're brown all over and feel mostly cooked through (i.e. only barely squishy in the middle when you poke them). If the fond on the bottom of the pan shows any signs of burning, turn the heat down.
While the sausages are cooking, you can seed and slice the peppers into big pieces, and peel and slice the onion into wide wedges.
When the sausages are almost cooked through, take the pan off the heat and remove the sausages to a cutting board. Slice the sausages in half lengthwise or into thick rounds. Return the pan to the heat and put all the sausage back in, cut-side down. If it doesn't all fit in one layer, it should eventually as it cooks and shrinks.
Move the sausage around the pan to make sure each pieces gets evenly browned on the cut side. When they're done, take them out to a plate and put in your vegetables. Turn the heat up to medium-high and cook the vegetables, stirring constantly and scraping the bottom of the pan to deglaze. When the veg is 2/3 as tender as you want it, pour in vinegar to taste (I use about 1/4 cup, 60mL) and a spoonful of sugar. Stir everything up.
Taste a pepper and add salt and pepper to taste, and maybe more vinegar and/or sugar. Return the sausage to the pan and toss to get everything coated and hot. Turn the heat off, tear in some fresh herbs and stir to combine.
Eat it just like that, or toast the hoagie rolls under the broiler and have sandwiches, or coat each plate with polenta and serve the meat and veg on top.
Don't Miss Hell's Kitchen Mainstay Esposito's Iconic Italian Sausages
Watch Esposito Sausage’s owner, David Samuels, cook up their legendary sausages on Goldbelly TV! Esposito’s has been cranking out delicious, old-school sausages at the same location in Manhattan’s Hell’s Kitchen neighborhood since it was founded by Giovanni Esposito and his sons in 1933. They take great pride in hand-crafting each sausage, and this sampler pack is a celebration of their most iconic creations: hot Italian, sweet Italian, and Italian sausages stuffed with broccoli rabe & mozzarella and peppers & onions. Shop now to discover just how great these are!
**
Shop Esposito’s Sausage Sampler on Goldbelly:
See more from Esposito Sausage on Goldbelly:
Learn more about Esposito Sausage:
Explore more restaurants shipping nationwide:
Watch more Goldbelly TV:
Get the full Goldbelly TV experience:
**
Goldbelly is on a mission to connect people with their most loved food experiences, and Goldbelly TV is the first video network that lets you eat what you watch. Discover the most unique, creative, and legendary foods from across the country and have them delivered to your door, anywhere nationwide.
**
Subscribe to our channel:
Like us on Instagram:
Follow us on Twitter:
Like us on Facebook: