Italian Sausage With Peppers, Onions and Beer
photo by Julie Bs Hive
- Ready In:
- 3 tablespoons olive oil
- 3 lbs Italian sausages
- 3 red bell peppers, sliced
- 2 green bell peppers, sliced
- 2 large red onions, sliced
- 3 garlic cloves, chopped
- 2 (12 ounce) cans beer
- 1 (6 ounce) can tomato paste
- 3 tablespoons chopped fresh oregano
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons hot sauce
- salt and pepper, to taste
- Heat olive oil in a large heavy skillet over medium high heat. Cook sausage until browned on all sides. Remove sausage from pan, and set aside.
- Pour in 1 can of beer to deglaze the pan, scraping up any blackened bits from the bottom. Place the red peppers, green peppers, onions and garlic in the pan. Stir in the remaining beer and the tomato paste. Season with oregano, cilantro, hot sauce, salt and pepper. Cover and simmer until onions and peppers are tender.
- Slice the sausage into bite size pieces and add to the skillet. Cover and simmer until sausage is cooked through.
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Outstanding! First time using beer and tomato paste but it won't be the last. I worked with 2 lbs of sausages and was able to make 6 9-inch hefty subs. Hubby said to not lose this recipe 'cause that's the way he wants them from now on. Thanks for the best sandwich we've had in a long time. Made for the Aussie Swap.
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