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Name: Sausages and Peperonata
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 3 pounds Italian sausages; 1 pound medium green peppers sliced; 1 pound medium red peppers sliced; 1 pound medium red onions sliced; 2 large garlic cloves minced; 1/4 cup olive oil; 1 1/2 teaspoons dried basil leaves; 3/4 teaspoons dried oregano leaves; salt and freshly ground pepper

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INGREDIENTS

3 pounds Italian sausages
Peperonata
1 pound medium green peppers ; sliced
1 pound medium red peppers ; sliced
1 pound medium red onions ; sliced
2 large garlic cloves ; minced
1/4 cup olive oil
1 1/2 teaspoons dried basil leaves
3/4 teaspoons dried oregano leaves
salt and freshly ground pepper

INSTRUCTIONS

Prepare peperonata: In a large skillet, saute peppers, onions and garlic in oil for 10 minutes; stir in basil, oregano, salt and pepper. Cook over medium heat until peppers are very soft and mixture is thick, about 30 minutes.

Place sausages on cooking grate. Grill until sausage is no longer pink in the center, 20 to 30 minutes. Turn sausage several times during grilling to brown on all sides. Remove from the grill and cut into serving pieces. Serve sausage pieces with the peperonata. Makes 10 to 12 servings.

NOTES

I use sweet turkey Italian sausage. But hot would be great too!

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Nutrition

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Serving Size: 1 Serving (1418g)
Recipe Makes: 1 Servings

Calories: 4842
Calories from Fat: 3960 (82%)

Amt Per Serving		% DV

	Total Fat 440g	587 %
	Saturated Fat 155.3g	776 %
	Monounsaturated Fat 205g
	Polyunsanturated Fat 56.3g
Cholesterol 1034.2mg		318 %
Sodium 23902mg		824 %
Potassium 3520mg		93 %
Total Carbohydrate 12.1g		4 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 11.2g
Protein 194.6g		278 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 4842

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