"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Junior and Rosemary's Sausage and Peppers Recipe

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This recipe for Junior and Rosemary's Sausage and Peppers, by , is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rosemary Burr
Added: Monday, July 14, 2008


5 lbs. Italian sausage (mild, hot, or a mix according to your taste)
6 T. olive oil
8 - 10 cloves garlic, minced (both Steve and I grow our own so we use plenty of garlic)
5 - 6 large onions, sliced
10 - 15 large red and green peppers, seeded and cut into strips (again, Steve and I grow our own peppers, so we don't skimp on peppers either)
Salt and ground pepper to taste

Stove Top Method:
1. Pierce each sausage in several places with a fork and place in a large frying pan with 3 tsp. olive oil. Cook over medium-low heat turning occasionally until browned all over.
2. While the sausage is cooking, add 3T. olive oil and saute the garlic and onion. Mix in the peppers.
3. Cook until the onions are lightly brown and the peppers are tender.
Enjoy with some wonderful Balkan Bakery Bread!

Oven Method:
1. Preheat oven to 350F.
2. In a large pan (9 x 13") or large cookie sheet with sides, pierce the sausage and bake for about 45 minutes or until browned.
3. While the sausage is cooking, saute the onion and garlic in 3 T. olive oil. Mix in the peppers. Turn and cook until softened.
4. Cut up the browned sausage and mix with peppers and onions, add salt and ground pepper, and more olive oil if needed.
5. Place back in the oven in a roasting pan and bake until peppers are tender and sausage is fully cooked, about an hour.

Personal Notes:
Personal Notes:
A wonderful recipe for large crowds! For our family parties, I usually make 15 to 20 pounds of sausage. ~Rosemary




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