Thinking about dinner tonight?
Whip up a batch of Sausage and Peppers Over Cheesy Grits!
It’s recipe that is quick and easy … but yet still full of flavor. Isn’t that just what we all need!
Sausages are always a great solution for an easy yet super-flavorful supper. I always keep some Italian sausages in my freezer for sauces and quick-fix meals.
Opt for the milder sweet Italian sausages if feeding kids. If you like more spice, you can always add some red pepper flakes or hot sauce to your plate just before serving.
If no kids at the table and you want a spicier dish, you can use hot Italian sausage or add a teaspoon of red pepper flakes to the sauce.
The sauce for this dish couldn’t be any easier.
First you brown the sausages in your saucepan. In that same pan, then you sauté yellow onions with green and red peppers. A can of crushed tomatoes, a little garlic, and dried oregano round out the sauce. Simmer for about 20 minutes until the sausage is cooked through … and you are ready to serve.
I like to serve the sausage and peppers over a bowl full of cheesy grits, but this recipe would also be delicious on a hoagie roll or over pasta.
To make a quick batch of cheese grits, simply cook up a pot of instant grits and stir in some shredded cheddar and a tablespoon or two of butter. Quick cooking grits have been produced so that they cook in an instant. Since they take only about 10 minutes, cook them while the sauce is simmering.
This is Jennifer Chandler with The Weekly Dish. Bon Appetit!
Sausage and Peppers Over Cheesy Grits
- 2 tablespoons olive oil
- 4 sweet Italian sausage links (about 1 pound)
- 1/2 cup thinly sliced green bell pepper (1 small pepper)
- 1/2 cup thinly sliced red bell pepper (1 small pepper)
- 1/2 cup thinly sliced yellow onion (1 small onion)
- 2 cloves garlic, minced
- 1 can (15-ounce) crushed tomatoes
- 1 teaspoon dried oregano
- Kosher salt and freshly ground black pepper
- 6 cups warm cheese grits
In a large saucepan over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pan. Add the sausage links and cook until golden brown on all sides, about 5 minutes total. Transfer the links to a plate and reserve.
Pour all but 1 tablespoon of fat from the saucepan. Add the green peppers, red peppers, and onion and cook over medium heat until soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the tomatoes and oregano and stir to combine. Season with salt and pepper to taste. Add the sausage links back to the pan.
Bring the mixture to a boil over high heat. Reduce the heat to medium, cover, and simmer until the sausage links are cooked through, about 20 minutes.
To serve, portion the warm grits into serving bowls. Place a spoonful of sauce and a sausage link over the grits.
Serves 4.
Printed with permission from The Southern Pantry Cookbook by Jennifer Chandler.
