Enjoy Sausage, Peppers & Onions!

Great Old World taste, but low-fat and easy! by rlz
Great Old World taste, but low-fat and easy! by rlz

Have you ever been nostalgic for that great Old World Italian sensation of sausage, peppers and onions? How would you like to try a new lower fat version that is quick, easy and relatively mess-free? Then gather your ingredients and get started! Your family will love to savor the flavor of this hearty and filling dish!

To get started you will need to gather several pounds of mild, sweet Italian sausage (to make the dish extra heart healthy, choose a turkey or chicken sausage); a roughly equal volume of sweet peppers: whether green, red, orange, yellow or mixed (my preference); another roughly equal volume of sweet, yellow or white onions; and your preferred seasonings.

First, rinse the sausage thoroughly in cool water. Place several cups of water in a large skillet or wok, and place it over medium-high heat. As the water begins to warm, add the sausage and simmer, turning the sausage as needed, until it is thoroughly cooked and begins to lightly brown. Remember to add water during the simmering of the sausage, if necessary, to maintain a uniform shallow level ( of about 1/4 inch or so) in the skillet or wok.

Once the sausage is cooked through, remove and set it aside on paper towels or blotting napkins to dry and cool a bit. Do not drain the remaining liquid from the skillet or wok, but retain it for the next step. Wash, trim, and cut the peppers into long strips about 3/8 inch wide. Wash, trim, peel and cut the onions into disks about 3/8 inch thick, then cut the disks in half. Add the cut pepper strips and half-discs of onion to the sausage water in the skillet or wok, and simmer over low to medium heat until they begin to go limp, yet retain a trace of their crispness.

While the peppers and onions are cooking, cut the sausage into disks about 3/8 inch thick, and add them back to the skillet or wok with the cooking peppers and onions. Continue cooking to reduce the remaining water slightly, to make a savory sauce. If your water should happen to begin cooking away from you, just keep adding a touch of clean warm water to insure you end up with some flavorful sauce coating all of the ingredients. Season to taste with your choice of any of the following: salt, pepper, garlic powder, sesame seeds, a touch of soy sauce, etc. Serve hot.

This dish can be served as an entrée, with a side of rice or potatoes, or with a vegetable and/or salad of your choice. For a classic Italian treat, ladle a generous spoonful of this dish onto a hot, fresh slice of your favorite pizza, roll it up, and enjoy!

Note that sausage should always be cooked thoroughly. If you note a strong tinge of pinkness in the sausage disks, they should be cooked further.

Now settle back, enjoy the repast, and visit rickzworld.

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Comments 6 comments

trish1048 profile image

trish1048 6 years ago

hi Rick,

This is one of my favorite meals. Lately, when I buy mild Italian sausage, I remove the skin then break it up and saute it with onions, which I then add to my homemade spaghetti sauce. I serve it over pasta or on a nice crusty piece of garlic bread.

I also make a turkey sausage meal which I've written about. It tastes like the real thing and is good especially if you're watching the waistline, not to mention economical.

Thanks for sharing. I need to head to my kitchen now :)

rickzimmerman profile image

rickzimmerman 6 years ago from Northeast Ohio Author

trish: Thanks for the comment, and for the alternate spin on a great dish. Regards, RickZ

GlstngRosePetals profile image

GlstngRosePetals 4 years ago from Wouldn't You Like To Know

Awsome Hub! i love the whole thing so im going to the store to make a sausage dinner. Thank you for the great idea and prep for my dinner..

rickzimmerman profile image

rickzimmerman 4 years ago from Northeast Ohio Author

Hope you like it! You might also try my light pasta recipe some day . . .

GusTheRedneck profile image

GusTheRedneck 4 years ago from USA

Rick - You were correct. I would like to have some of this stuff - right now...

Gus :-)))

rickzimmerman profile image

rickzimmerman 4 years ago from Northeast Ohio Author

Thanks, Gus. Hope you enjoy. Regards, Rick

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