SAUSAGE AND PEPPERS RACHAEL RAY RECIPES

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SAUSAGE AND PEPPERS SLIDERS RECIPE | RACHAEL RAY

Traditional sausage and peppers are perfect for parties as sliders.

Provided by rachael-ray

Number Of Ingredients 1

  • 3 tablespoons extra virgin olive oil (EVOO), divided

  • 1 medium onion, thinly sliced

  • 1/2 small red bell pepper, thinly sliced

  • 1/2 small green bell pepper, thinly sliced or 1 small cubanelle pepper, seeded and thinly sliced

  • 2 cloves garlic, finely chopped or grated

  • 1 tablespoon Worcestershire sauce

  • Salt and pepper

  • 1 pound bulk sweet or hot Italian sausage or sausage links, casings removed

  • 8 cubes of provolone cheese, 1/2-inch thick and 1-inch square

  • 8 small dinner rolls or packaged slider rolls, such as Pepperidge Farm brand, split open and toasted

Steps:

  • Place a large skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the onion, peppers, and garlic to the pan and cook until the veggies are tender, 7-8 minutes. When the veggies are tender, add the Worcestershire sauce and season with salt and pepper.While the veggies are cooking, place a second skillet over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Shape the sausage into thin patties and wrap the meat around the cubed cheese. Cook the patties for 4 minutes on each side until deep brown and firm.Place the patties on the roll bottoms and top with the peppers and onions. Set the roll tops in place and serve.

SAUSAGE, PEPPERS, ONIONS AND FENNEL SKILLET - RACHAEL RAY



Sausage, Peppers, Onions and Fennel Skillet - Rachael Ray image

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Provided by rachael-ray

Number Of Ingredients 1

  • 6 pork or chicken Italian sweet sausages with fennel seed

  • 3 tablespoons EVOO – Extra Virgin Olive Oil, divided

  • 1 large bulb fennel, quartered, cored and thinly sliced

  • 1 large red onion, sliced

  • 2 red frying peppers, halved, seeded and sliced or 1 large red field pepper, quartered seeded and sliced

  • 2 cubanelle peppers or green frying peppers, halved, seeded and sliced

  • 4 large cloves garlic, very thinly sliced

  • Salt and pepper

  • 1 teaspoon chili flakes

  • 1 teaspoon dried oregano

  • 2 tablespoons white wine or white Balsamic vinegar or juice of 1 small lemon

  • A few leaves of basil, torn

  • A few pats of butter, to cook eggs

  • 4 large eggs

  • Torn bread, for serving

Steps:

  • Prick sausage casings with a fork. Add 1/2 inch water, a drizzle of EVOO and the sausages to a cast-iron skillet. Bring water to a boil and cook sausages through over medium-high heat until water evaporates. Cook to crisp casings and remove.Add more oil to pan, 2 turns of the pan, along with fennel, onions and peppers. Cook to tender-crisp, 8-10 minutes, then add garlic, reduce heat a bit and add chili flakes, oregano, vinegar and a splash of water. Bring to a bubble. Slice sausages on bias and add to pan; toss with basil.In a small, nonstick skillet, cook 1 or 2 eggs at a time, covered, over medium heat to desired doneness. Place eggs over the sausages and veggies and serve directly from the skillet with bread alongside for mopping.

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