Tuesday, August 31, 2010

Take 5 Tuesday

After our field trip yesterday, I decided to make Italian sausage with peppers for our Take 5 today. There are lots of variations on this theme (turkey sausage, chicken,shrimp) so feel free to try the one that suits you and your family.  I made sandwiches with Sharp Provolone and served the sandwiches with a fruit salad to balance the spicy main course. 
If Onions make you cry; invest in some onion goggles, yes, mine are PINK!

Mona Lisa Regular Sausage

Precook the sausage before adding it to the peppers

OK, there is some slicing involved

Saute the peppers and onions until the onions are translucent

Add some good Balsamic Vinegar for a sweet note

A bit of tomato, salt, pepper and herbs of your choice (think oregano, basil, marjoram)

Add the sausage and saute another 5 minutes

Sausage and Pepper Sandwich, perfect for watching the Padres or Chargers

And now the recipe, I'll highlight our "5" in the recipe.  Take a look at the variations, there are lots of good choices here.

Italian Sausage and Peppers, Take 5 Tuesday Style
Serves 4

1 pound Mona Lisa regular sausage, or your favorite Italian sausage
1/2 cup dry white wine or dry vermouth
2 tablespoons extra virgin olive oil
One large red onion
5 medium bell peppers, seeded and cored, sliced 1/2-inch thick
2 tablespoons Balsamic vinegar
1/2 cup chopped tomatoes (or one tomato peeled, seeded and chopped)
salt and pepper to taste
1/4 cup finely chopped Italian herbs (oregano, basil, Italian parsley or marjoram)
  1. In a large skillet, heat the wine with the sausage, and cook the sausage until the wine evaporates and the sausage is browned on all sides.  Set aside while preparing the peppers.
  2. Heat the olive oil in a large skillet over medium high heat, add the onion, and peppers, and cook for 10 minutes, stirring occasionally until the onion is translucent and the peppers are softened. 
  3. Add the vinegar, and cook another 2 minutes, stirring to release any browned bits on the bottom of the pan. 
  4. Add the tomato and cook another 5 minutes, until the liquid is absorbed. 
  5. Add the sausage to the pan and heat through. Season with salt and pepper, and add fresh chopped oregano, basil, or parsley if desired.  Serve the sausage and peppers tucked into rolls, or serve over polenta or pasta. 
  • Substitute 3 chicken breasts, skin and bones removed, cut into 1-inch pieces for the sausage.  Saute the chicken breasts in 2 tablespoons of olive oil until browned on all sides, and add to the peppers after you add to the tomatoes.  Cook for 10 minutes.  
  • Substitute 1 pound medium peeled and deveined shrimp for the sausage.  Add to the peppers after the tomato, and saute another 10 minutes until the shrimp turns pink.  This is delicious over pasta.
  • Substitute 1 pound halibut for the sausage.  Add the halibut to the peppers after tomatoes, and cook, covered for 10 minutes, until the halibut is cooked through. 
I hope you'll try this dish and the variations. Since I've been spending my days editing, this kind of meal is quite appealing, 5 ingredients, and a great flavorful dinner. 

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