E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Sausage & Peppers Lodge Cast Iron | November 14, 2018 When you add the spice of Italian sausage to the tang of capers and the sweetness of blistered bell peppers, you get a mouthful of flavor with each bite. This recipe is guaranteed to become a new dinner favorite. Level Intermediate Prep Time 15 minutes Cook Time 45 minutes Serves 4-6 Cook it With Our Chef Collection Everyday Pan Ingredients ½ cup olive oil, divided Red bell peppers, stemmed, seeded, and cut in half 2 yellow bell peppers, setmmed, seeded, and cut in half Salt and freshly ground black pepper to taste 4 links sweet Italian sausage 5 cloves garlic, thinly sliced 1 (14.5 ounce) can crushed tomatoes 2 tablespoon nonpareil capers, roughly chopped ½ teaspoon cayenne 2 tablespoons basil, roughly chopped Basil leaves, for garnish Toasted brioche buns for serving Directions Heat 2 tablespoons of oil. Season the peppers with salt and pepper and blister*, 6-7 minutes. Transfer the peppers to a bowl and cover with plastic wrap. Let the peppers sweat for 10 minutes. When cool enough to handle, remove the skin. Thinly slice ⅓ of the peppers and set aside. In a high-speed blender, add the remaining peppers. While the motor is running, add ¼ cup of oil. Combine the pureed pepper mixture with the sliced peppers. Heat remaining 2 tablespoons of oil and sear the sausage to a deep brown color, 10-12 minutes. Let sausage rest for 5 minutes, then slice on a bias. Add garlic to the same skillet and cook until fragrant, 3 minutes. Add crushed tomatoes, capers, and pepper mixture. Simmer for 15 minutes. Place the sliced sausage on top and garnish with chopped basil. Serve sausages with toasted buns. *Pro Tip: Sauté bell peppers over medium-high heat, and once they’ve almost cooked through, crank the flame to high and cook the peppers until the skin chars. Cover them after they’ve cooked to easily remove the skin. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Sausage-filled Cheese Rolls View recipe Huevos Rancheros Breakfast Casserole View recipe Brown Sugar Soy Sauce Salmon View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Sausage & Peppers Lodge Cast Iron | November 14, 2018 When you add the spice of Italian sausage to the tang of capers and the sweetness of blistered bell peppers, you get a mouthful of flavor with each bite. This recipe is guaranteed to become a new dinner favorite. Level Intermediate Prep Time 15 minutes Cook Time 45 minutes Serves 4-6 Cook it With Our Chef Collection Everyday Pan Ingredients ½ cup olive oil, divided Red bell peppers, stemmed, seeded, and cut in half 2 yellow bell peppers, setmmed, seeded, and cut in half Salt and freshly ground black pepper to taste 4 links sweet Italian sausage 5 cloves garlic, thinly sliced 1 (14.5 ounce) can crushed tomatoes 2 tablespoon nonpareil capers, roughly chopped ½ teaspoon cayenne 2 tablespoons basil, roughly chopped Basil leaves, for garnish Toasted brioche buns for serving Directions Heat 2 tablespoons of oil. Season the peppers with salt and pepper and blister*, 6-7 minutes. Transfer the peppers to a bowl and cover with plastic wrap. Let the peppers sweat for 10 minutes. When cool enough to handle, remove the skin. Thinly slice ⅓ of the peppers and set aside. In a high-speed blender, add the remaining peppers. While the motor is running, add ¼ cup of oil. Combine the pureed pepper mixture with the sliced peppers. Heat remaining 2 tablespoons of oil and sear the sausage to a deep brown color, 10-12 minutes. Let sausage rest for 5 minutes, then slice on a bias. Add garlic to the same skillet and cook until fragrant, 3 minutes. Add crushed tomatoes, capers, and pepper mixture. Simmer for 15 minutes. Place the sliced sausage on top and garnish with chopped basil. Serve sausages with toasted buns. *Pro Tip: Sauté bell peppers over medium-high heat, and once they’ve almost cooked through, crank the flame to high and cook the peppers until the skin chars. Cover them after they’ve cooked to easily remove the skin. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Sausage-filled Cheese Rolls View recipe Huevos Rancheros Breakfast Casserole View recipe Brown Sugar Soy Sauce Salmon View recipe
