Steve’s Sausage and Peppers
Steve loves to make this dish on the grill with his favorite cast iron skillet. This works just as well on the inside on the stove with a grill pan. Use whatever peppers are available but please don’t leave out the Poblano – the depth of flavor it gives the dish makes it so distinctive.
2 Tablespoons of Olive Oil
1 Large Onion, sliced vertically into strips
3 Large Red or Yellow Bell Peppers, cored & sliced into strips
1 – 2 Large Jalapeno(s), seeded & sliced into strips
1 large Poblano Pepper, seeded
2 Cups of your favorite tomato sauce
1 to 1 ½ lb of Italian Sausage, hot, sweet of a mix, depending on your preference
Salt, Pepper & hot pepper flakes to taste
Sliced Mozzarella cheese (optional)
Grated Parmesan & Chopped Basil for sprinkling
Heat the Olive Oil in a large skillet. Add the Onions and Peppers and sauté gently over low heat about 30 minutes or more, until the vegetables are soft and caramelized but not browned. Pour the Tomato sauce over the vegetable mixture and stir to incorporate. Cook gently over low heat until the flavors are incorporated about 20 minutes*. If the mixture gets too thick add a couple Tablespoons of water to loosen.
In the meantime grill the sausages about 15 – 20 minutes over medium heat or cook them however you desire. Slice the sausages and incorporate them with the sauce. Alternatively the sausages can be served whole with the sauce on the side.
*The sauce can be made up to 3 days in advance, cool completely, cover and refrigerate. Reheat while grilling the sausages