Tuesday, February 12, 2013

Spicy-Sweet Italian Sausage Recipe





Happy Fat Tuesday everyone! I figured that it'd be fitting to do a recipe post today. :) This recipe is amazing- it's a little spicy, a little sweet, meaty, and utterly delicious. The sausage has a slight bite to it and a crispy, caramelized shell. My in-laws love this recipe, and I'm thrilled to get to finally share it. Not only is it tasty, it's beautiful and colorful too! Weebly The Penguin Fluffiefriend made this delicious recipe recently!

Ingredients You'll Need:

3 Bell Peppers- 1 Green and 2 of another color- orange, red, or yellow
6 Raw Sausages- Mild Italian
1/4 Cup Vinegar (Apple Cider Vinegar is good)
3/4 Cup Maple Syrup (I used to use Lite Syrup, but the in-laws only have regular and I found that it's MUCH better with regular because it caramelizes and gives a delightful crunch!)
1/3 Cup Olive Oil
1 Tablespoon and 2 Teaspoons Oregano
2 Teaspoons Black Pepper
1 Teaspoon Salt
1 Teaspoon Chili Powder
2 Teaspoons Onion Powder
2 Teaspoons Garlic Powder

Directions:


Mix 1/4 cup vinegar, 3/4 cup maple syrup, and 1/3 cup olive oil together.

Add 1 tablespoon and 2 teaspoons oregano, 2 teaspoons black pepper, 1 teaspoon salt, 2 teaspoons garlic powder, 2 teaspoons onion powder, and 1 teaspoon chili powder.

Cut up 3 bell peppers. Place sausages and bell peppers into the marinade.


Let sit overnight for a day or two (the longer you can let it sit the better!- the sausage soaks up all the flavors.) Place sausages on a pan with 1/4 cup of the marinade and cook on medium heat.


Cook until the raw sausage is nearly fully cooked. Pour rest of the marinade and all the peppers into pan and turn heat to medium-high.


Cook just long enough to cook the peppers, but still crispy. Remove bell peppers.


Turn heat on high. At this point you can't leave the sausage or it may burn. You want to caramelize the maple syrup. Once the sausage is slightly crispy, but not yet burned remove from heat.

Serve! It's so incredibly delicious!




Have a happy Fat Tuesday and Try More Food!
Pin It Now!

No comments:

Post a Comment