Author Topic: Sausage, Peppers, Onions and BEER!  (Read 2034 times)

Offline bluesman

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Ron Price

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Re: Sausage, Peppers, Onions and BEER!
« Reply #1 on: April 16, 2011, 04:51:48 PM »
Joe

Offline euge

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Re: Sausage, Peppers, Onions and BEER!
« Reply #2 on: April 17, 2011, 10:33:13 AM »
Looks nice. But what is it served with? Potatoes? Rice or pasta?

On crusty italian bread... Mmmm that would be good.
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Offline bluesman

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Re: Sausage, Peppers, Onions and BEER!
« Reply #3 on: April 17, 2011, 01:00:13 PM »
Just wanted to share this fabulous recipe.  8)

http://allrecipes.com/Recipe/Best-Ever-Sausage-with-Peppers-Onions-and-Beer/Detail.aspx?ms=1&prop25=57279471&prop26=DailyDish&prop27=2011-04-16&prop28=DailyRecipe&prop29=FullRecipe&me=1

It sounds great.  Have you made it?  Seems like the yield would be a lot more than just 6 servings

Yes I thought so to...I haven't made it but want to give it a try. I am subscribed to allrecipes.com and got this recipe through email for the recipe of the day. Since it had beer in it, I thought I would post it.  :)
Ron Price

Offline punatic

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Re: Sausage, Peppers, Onions and BEER!
« Reply #4 on: April 17, 2011, 02:09:44 PM »
I think I'd sweat the onions and peppers down a bit before adding the liquids (think milliard reaction). The onions will deglaze the brownings.

Sounds good - a variation of a dish I make now.
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Offline bluesman

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Re: Sausage, Peppers, Onions and BEER!
« Reply #5 on: April 17, 2011, 04:19:50 PM »
I think I'd sweat the onions and peppers down a bit before adding the liquids (think milliard reaction). The onions will deglaze the brownings.

Sounds good - a variation of a dish I make now.

Yes. Mr. Maillard enlightened us all in 1910.  ;)

I also like to saute' my vegetables prior to additional cooking as a general rule. It helps develop flavor and brings out the sugars in the vegetables.
Ron Price

Offline rabid_dingo

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Re: Sausage, Peppers, Onions and BEER!
« Reply #6 on: April 18, 2011, 11:25:05 PM »
I make sausage and peppers all the time.

3-5 bell peppers. I like using red, yellow and green for the color.
2 TBSP of OO
4 brats
1 small to med. yellow onion.
1 teaspoon of Italian seasoning herbs.
Salt and pepper to taste

I have never really followed a recipe for it, I am a scratch cook.

Follow that recipe for most of it and it is definitely a French baguette
filling, kinda a meatball sandwich style meal. I never added any liquid as
the peppers release a good amount of liquid and I cover and simmer.
the peppers reduce to a gooey mess. Bread is a must to soak up the
juice.

Now I am hungry...
Ruben * Colorado :)

Offline weazletoe

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Re: Sausage, Peppers, Onions and BEER!
« Reply #7 on: April 26, 2011, 06:07:27 PM »
Why, oh why did you not bring that to the airport?
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Offline tubercle

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Re: Sausage, Peppers, Onions and BEER!
« Reply #8 on: April 26, 2011, 06:15:41 PM »
I make sausage and peppers all the time.

3-5 bell peppers. I like using red, yellow and green for the color.
2 TBSP of OO
4 brats
1 small to med. yellow onion.
1 teaspoon of Italian seasoning herbs.
Salt and pepper to taste

I have never really followed a recipe for it, I am a scratch cook.

Follow that recipe for most of it and it is definitely a French baguette
filling, kinda a meatball sandwich style meal. I never added any liquid as
the peppers release a good amount of liquid and I cover and simmer.
the peppers reduce to a gooey mess. Bread is a must to soak up the
juice.

Now I am hungry...

 We're on the same page here.

 And we cook sausage, peppers and onions the same way too- Ba Da Bing (some will get it, some won't  ::))
Sweet Caroline where the Sun rises over the deep blue sea and sets somewhere beyond Tennessee

Offline bluesman

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Re: Sausage, Peppers, Onions and BEER!
« Reply #9 on: April 26, 2011, 06:20:03 PM »
I make sausage and peppers all the time.

3-5 bell peppers. I like using red, yellow and green for the color.
2 TBSP of OO
4 brats
1 small to med. yellow onion.
1 teaspoon of Italian seasoning herbs.
Salt and pepper to taste

I have never really followed a recipe for it, I am a scratch cook.

Follow that recipe for most of it and it is definitely a French baguette
filling, kinda a meatball sandwich style meal. I never added any liquid as
the peppers release a good amount of liquid and I cover and simmer.
the peppers reduce to a gooey mess. Bread is a must to soak up the
juice.

Now I am hungry...

 We're on the same page here.

 And we cook sausage, peppers and onions the same way too- Ba Da Bing (some will get it, some won't  ::))

I love the aroma of peppers and onions sauteeing alongside of some Italian Sausage.

Than throw in a bottle of some good German Lager and ... :o

mouth watering goodness.  :)
Ron Price