Recipe by DebbiF
I started making this recipe as a cure for a craving i was having while pregnant. I still make it to this day. I will serve it over white rice sometimes to help "sop" up the grease from the dish. The dish doesn't need the addition of oil to cook the sausage and onions in because they give off their own juices as they start to cook down.
Top Review by Jeanette G
WOW...what a wonderful, easy and inexpensive meal! Made this last night for dinner and my husband told me I outdid myself. Little does he know how simple it was to throw together. I forgot the mushrooms and added in some yellow bellpepper as well for extra color and the flavors just all blended so well with each other. I sauted my veggies in butter and it was great. I have leftovers sitting in the fridge...I can't wait for lunch! Thank you so much for a great recipe that I plan to make often!
- 16 ounces smoked sausage or 16 ounces beef smoked sausage, cut into cubes (i use Hillshire Farms)
- 1 large sweet onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 8 ounces mushrooms, chopped
- salt & freshly ground black pepper
- butter (optional)
Directions See How It's Made
- In a skillet over medium-high heat, add onions, mushrooms and sausage.
- Season with salt and pepper, to taste.
- Saute until the onions are tender, but still firm.
- Add peppers and continue cooking until peppers are soft, but not mushy.
- Serve with a little butter mixed in if desired to add a little more richness to the dish.