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My First Recipe – A Taste of Philly » digest LA
sausage and peppers

sausage and peppers

The other day I was hungry and I looked around my kitchen and found yellow peppers, green onions and those gross packaged cooked sausage you can get at the supermarket. I heated up some french bread from the freezer, cooked it all up and realized it wasn’t half bad. I really wasn’t sure what I was going to make and I ended up making a Philly classic – a sausage and pepper sandwich. I tried a few more times with better ingredients and it occurred to me, this is my first recipe. I made it up myself. I know that is a rather minor accomplishment for a normal chef, but I am still just aspiring to be an amateur home chef.

I just made it for my visiting sister and her husband…

a little taste of Philly

olive oil
salt & pepper
1.5 lbs sweet Italian sausage
1 yellow pepper, sliced
1 green pepper, sliced
1 medium onion, sliced
2 plum tomatoes, peeled, seeded and chopped
1/2 c chicken stock
fresh french bread
grated parmesan

Add a bit of olive oil to a saute pan and cook the sausage covered over medium heat. After 8 minutes, turn the sausage over and cook on the other side for 8 minutes. Remove the sausage to a cutting board and slice on an angle.
Pour out excess oil from the pan, but leave nice sausage bits. Add a bit of fresh oil, season with salt and saute the sliced peppers. After a few minutes add the onion. Season a bit again. Add the tomatoes.
* Tangent This is an excellent recipe for practicing your pan tossing skills. I have to admit, I watched a how to video, but never actually did the pan tossing homework. This recipe just naturally calls for it and I started doing it pretty easily.
Once the peppers are starting to become soft and the onions are translucent, deglaze the pan with around a 1/2 cup of chicken stock (homemade, please). Make sure to scrape up all the delicious brown pan bits and make a bit of a pan sauce. Add the sausage back to the pan and simmer for a few minutes to heat through.
Serve the sausage and peppers on toasted french bread with a little parmesan cheese and enjoy yourself an Eagles game. Go Philly!

*Disclaimer, I made this up. I am sure there are other and better ways to make sausage and pepper sandwiches.

  • Evan

    why homemade chicken stock? are you a stock elitist? if i had enough time to make homemade chicken stock i would…hey wait, i am writing a comment on a blog at 10pm Fri night. i should be making stock!

  • Jskempner1

    Sounds good but, who has yellow peppers at home. Have you seen how much more expensive they are? I’d rather use red peppers. They are sweeter too.

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