How To make Sausages Mediterranean Style
400 grams Thomas Walls Pork Sausages
cut into large
:
pieces (1 pack) 1 teaspoon olive oil
1 clove garlic crushed
1 red pepper :
seeded and cut into
strips 1 397 gram can ratatouille :
(14oz)
1 227 gram can red kidney beans drained and rinsed
:
(7oz) 1 227 gram can chopped tomatoes (7oz)
2 teaspoons pesto sauce
6 sundried tomatoes :
cut into pieces
1 tablespoon tomato ketchup
Salt and black pepper 8 black olives pitted and halved
Fresh basil :
shredded to garnish
Heat the oil in a large pan. Add the garlic and sausage pieces, cook until browned.
Add pepper and cook for 2-3 minutes.
Add ratatouille, kidney beans, chopped tomatoes, pesto, sundried tomatoes, ketchup and seasoning.
Simmer, uncovered, for 5 minutes.
Stir in olives prior to serving and garnish with the shredded basil
Serve with tagliatelle or crusty bread and salad.
Converted by MC_Buster.
How To make Sausages Mediterranean Style's Videos
Mediterranean Sheet Pan Sausage and Veggies
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A quick and easy Mediterranean sheet pan dinner meal with roasted veggies of your choice and sausages. You can pick your veggies, but of course, I also recommend a set of veggies in this recipe post. I chose to use garden-fresh zucchini, bell pepper, and onion in my video. You can also use up veggies in your fridge. The seasoning will take this dish to a whole new level and it will remind you of your last (or future?) vacation at the beach in the Mediterranean area. Just prep your veggies and pick your sausages, season it and dump it on your sheet pan to roast in the oven. It's that easy!
00:00 - Add Vegetables and Garlic to a Bowl
00:12 - Season and Mix in Olive Oil
00:28 - Spread Veggies and Sausage over Sheet Pan
00:40 - Roast
Ingredients
3 Mixed Vegetables *see Notes
3-4 cloves Garlic
2 Tablespoon Zaatar
1 Tablespoon Thyme
½ Teaspoon Black Pepper
½ Teaspoon Salt
2 Tablespoon Olive Oil
2 Sausages *see Notes
????????????????????????SPICY MERGUEZ | MEDITERRANEAN SAUSAGE
Authentic recipe ????????????????????????
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Italian Sausage Pasta is so amazing and you need only a few ingredients.
In this Italian sausage pasta bake, you'll love the easy and quick preparation time. This pasta dish is perfect for a quick and easy weeknight meal.
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#italiansausagepasta #italiandinnerrecipes #italiansausge
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Measurements Used
16 oz Mild or Spicy Italian Sausage
2 cup Dry Penne Pasta
1- 14 oz can Diced Tomatoes
2 1/2 cups Freshly Grated Mozzarella
1 Yellow Onion chooped
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
1 to 2 teaspoon Salt
1/2 teaspoon Black Pepper
5 Garlic Cloves chopped
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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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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
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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