Whenver I make my favorite vegetarian lasagna (Wild Mushroom Lasagna with Three Cheeses, in the Favorites) I make this as a side to keep the carnivours happy. It's also good with eggs for brunch. It's a no-brainer, really, but I've worked out a method for doing it in quantity:
(BTW, last night was the party I requested the carrot cake and brownie recipes for. The Silver Palate Carrot Cake and the Knock-You-Naked Brownies were a HUGE hit. Thanks. I had been ordered to do "guy" food--nothing frou-frou. (the hostess knows me too well.) Is anyone old enough to remember the "OH BOY JELLO!" commercials? It was like that, "OH BOY SAUSAGE!" "OH BOY CARROT CAKE!" etc. Guys really like guy food.)
Italian Sausages
Onions
Green Peppers
Olive oil
Salt and pepper
(For 2 dozen sausages I would use about 5 each onions and peppers.)
Prick the sausages, put them in a covered skillet(s) with a little water and cook over low heat, turning once, until just cooked through. Transfer to a platter and refrigerate. Save the drippings. When the sausage is cold, cut into diagonal slices about 1" thick.
Slice the onions vertically (as opposed to half-moon slices. They keep their shape better.)
Cut the peppers into thick slices or 1" chunks.
(All this can be done a day ahead. Refrigerate everything separately,)
About a half hour before serving, heat a large skillet over highest heat with olive oil and a little of the reserved sausage fat. Saute the onions first with salt and pepper, tossing often, until browned and barely tender. Scrape out.
Saute the peppers in the same way, until browned in spots and not quite tender. (They'll wilt a little on their own.) Add to the onions.
Add the sausage pieces to the skillet and toss until nicely browned. Reduce the heat and add the onions and peppers, folding together to reheat and blend flavors. Salt and pepper if necessary.
(BTW, last night was the party I requested the carrot cake and brownie recipes for. The Silver Palate Carrot Cake and the Knock-You-Naked Brownies were a HUGE hit. Thanks. I had been ordered to do "guy" food--nothing frou-frou. (the hostess knows me too well.) Is anyone old enough to remember the "OH BOY JELLO!" commercials? It was like that, "OH BOY SAUSAGE!" "OH BOY CARROT CAKE!" etc. Guys really like guy food.)
Italian Sausages
Onions
Green Peppers
Olive oil
Salt and pepper
(For 2 dozen sausages I would use about 5 each onions and peppers.)
Prick the sausages, put them in a covered skillet(s) with a little water and cook over low heat, turning once, until just cooked through. Transfer to a platter and refrigerate. Save the drippings. When the sausage is cold, cut into diagonal slices about 1" thick.
Slice the onions vertically (as opposed to half-moon slices. They keep their shape better.)
Cut the peppers into thick slices or 1" chunks.
(All this can be done a day ahead. Refrigerate everything separately,)
About a half hour before serving, heat a large skillet over highest heat with olive oil and a little of the reserved sausage fat. Saute the onions first with salt and pepper, tossing often, until browned and barely tender. Scrape out.
Saute the peppers in the same way, until browned in spots and not quite tender. (They'll wilt a little on their own.) Add to the onions.
Add the sausage pieces to the skillet and toss until nicely browned. Reduce the heat and add the onions and peppers, folding together to reheat and blend flavors. Salt and pepper if necessary.