It’s the middle of summer and summer is not complete without sausage, peppers and onions. I recently bought a new cast-iron skillet so I was anxious to use that to prepare this delicious dinner. But don’t be afraid to prepare the same dish on the grill. In these warmer months, I also throw the pepper and onions and all the seasonings right into an aluminum pan and place that right on the grill. The vegetables brown up just as nice with the added smoky flavor while the sausage cooks on the grill along side. Placing the sausage, peppers and onions on a fresh baked roll makes it just taste that much better. So enjoy a taste of summertime and cook up some of these delicious sandwiches tonight for dinner. Make the first bite count!
Total Time: 30 minutes
4-5 sausage links (hot or sweet, depending on taste)
4-5 green peppers, thinly sliced
1 large Spanish onion, thinly sliced
1 teaspoon oregano
1/2 teaspoon garlic powder
4 Tablespoons olive oil, divided
Salt and pepper, to taste
1. Place 2 tablespoons in skillet and heat over medium heat. When hot, add the sausage and cook about 4 minutes per side or until cooked through and no longer pink in the middle. Remove sausage from pan, place on a plate and tent with foil to keep warm.
2. With skillet still on medium heat, add the remaining 2 Tablespoons of olive oil. When hot, place the peppers, onions, oregano, garlic powder, salt and pepper in the pan and toss to coat all the vegetables. Cook until slightly softened, about 4-5 minutes. I like the vegetables slightly more tender, but feel free to cook longer if you like them softer.
3. Place the sausage back in the skillet with the vegetables and serve with fresh rolls.