Linda's Fantabulous Italian Sausage and Peppers for a Crowd

"This is my favorite dish to serve at a Pot Luck buffet. You can serve it in a bowl, over pasta or rice, or as a sandwich. I never have one spec of this recipe left over. It is hands down my most requested dish."
 
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photo by Secret Agent photo by Secret Agent
photo by Secret Agent
photo by Secret Agent photo by Secret Agent
Ready In:
6hrs
Ingredients:
11
Serves:
18
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ingredients

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directions

  • Heat the olive oil in a large cast iron skillet over medium low heat. Spread the oil in the pan.
  • Prick the sausage links to keep them from splitting open while cooking and to avoid getting burned by hot grease. If you like, you can use all sweet or any combination of sweet to hot you like(separate the links).
  • Brown the sausages very slowly in the skillet for 40 minutes or until browned all over and sticky.
  • If you can, slice them on the diagonal about 1/2 inch thick while they are still in the pan to preserve any liquids and tasty bits. If you can't slice in the pan just do it on a platter to reserve that goodness and re-introduce it to the pan - use a little water to rinse the juices back to the pan.
  • Add the garlic and sliced onions to the pan and cook until they are carmelized and soft. You may add water at this point to help loosen the fond, deglazing the pan. Once the pan is deglazed add the herbs to the pan. This may take another 20 minutes to cook.
  • Add the peppers and the rest of the water and cook for another 20 minutes. You don't want your peppers to lose all of their color so eyeball them.
  • Store in the fridge overnight. In the morning dump everything into crock pots to re-heat and cook on low for 2 - 4 hours. I sometimes reheat in a pan to make sure everything is up to temp before the party.
  • A lot of people think there are tomatoes in this dish but there are not.

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RECIPE SUBMITTED BY

Hello Zaars and Zaarinas! Thank all of you who tried my 'memory' recipes and left such nice reviews and for taking such lovely pictures. I do appreciate your comments. My pet peeves about cooking are recipe reviews where the reviewer says, "I made the recipe exactly as written EXCEPT yada yada yada" and I don't like suggestive names or titles such as, "Better Than Sex". I don't know why anyone would eat anything that is 'sinful' or 'decadent' since decadent is described as being decaying. Also, PAP-RI-KA only has 3 syllables. VINAIGRETTE is pronounced vin-a-grette, not vinager-ette. It's mas-car-pone not mars-ca-pone. And I don't like cutesy adult baby talk,,, or metro chic names like delish, nutrish, yummo, sammy, BAM! Oh well, I make as many, or more, faux pas as the next guy especially in ASL! Things that crack me up are: DH Fred from youtube.com Nick, my nephew Fish and Poi song as performed by PoiBoi My possum recipe per the song on http://www.youtube.com/watch?v=xVvL4-srt6U http://www.youtube.com/watch?v=JpbyM8k7e2Q wow this is good! my Doggie Little Yellow Petey Bird on youtube My BFF's. all of them and there are so many! and my little Sister Mary Beth. She has MS and Lupus and a great attitude. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">
 
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