Healthy S&P (Chicken Sausage variation of sausage and peppers)

Traditional Italian Sausage and Peppers uses the juice of the sausages to cook the vegetables. This recipe uses olive oil and tomatoes to create a flavorful base for the healthier chicken sausages.

 Ingredients  Parmesan Cheese  Orange, Red and Green Bell Pepper  Bunch of Basil  5-6 Cloves of Garlic  Spanish Onion  3-6 Chicken Sausage Links *with red and green peppers  2-3 tbls of brown sugar  Sea Salt  Olive Oil  Plum tomatoes (2-3 medium)                                                                        Plan of Attack

Ingredients

Parmesan Cheese

Orange, Red and Green Bell Pepper

Bunch of Basil

5-6 Cloves of Garlic

Spanish Onion

3-6 Chicken Sausage Links *with red and green peppers

2-3 tbls of brown sugar

Sea Salt

Olive Oil

Plum tomatoes (2-3 medium)

                                                                      Plan of Attack

 Dice the onion and garlic

Dice the onion and garlic

 Coat the bottom of your stockpot with olive oil and turn on medium heat. Add the onions and garlic and cook until the onions are clear.

Coat the bottom of your stockpot with olive oil and turn on medium heat. Add the onions and garlic and cook until the onions are clear.

 While the onions and garlic cook, dice the tomatoes. Add your tomatoes to the stockpot and cover; the point is for the tomatoes to cook down and create a base for the sausage and peppers. 

While the onions and garlic cook, dice the tomatoes. Add your tomatoes to the stockpot and cover; the point is for the tomatoes to cook down and create a base for the sausage and peppers. 

 Coin the chicken sausages and add them to the stockpot. *You can also cut a slit down the links and use more sausages, but by coining the 3 I had in the house the sausage covered more ground portion wise.

Coin the chicken sausages and add them to the stockpot. *You can also cut a slit down the links and use more sausages, but by coining the 3 I had in the house the sausage covered more ground portion wise.

 Take the Peppers, core them and remove the seeds. Cut them lengthwise and put in a bowl.

Take the Peppers, core them and remove the seeds. Cut them lengthwise and put in a bowl.

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 Add the Peppers to the pot. Chop a sizable handful of basil and add to the pot. Stir ingredients throughly and then cover for 25-30 minutes, or until the peppers cook down. In the last 5-6 minutes, add 2-3 tbls of brown sugar (to taste) and then add salt, according ro your flavor preferences.

Add the Peppers to the pot. Chop a sizable handful of basil and add to the pot. Stir ingredients throughly and then cover for 25-30 minutes, or until the peppers cook down. In the last 5-6 minutes, add 2-3 tbls of brown sugar (to taste) and then add salt, according ro your flavor preferences.

 Spoon onto a hard roll and add shredded parmesan cheese on top before adding the lid. Serve Hot and with a vegetable on the side (Suggestion pictured- garlic broccoli with grated parmesan).     My Comments: I made this recipe from scratch so I have found (of course) a few edits. I would use Portuguese Ciabatta Rolls in lieu of traditional hard (kaiser) rolls because they have more substance than traditional hard kaiser rolls. There are a myriad of chicken sausage varieties and this particular brand does not have a high salt content, which is definitely my own departure from traditional Italian sausages, so have a measured approach to seasoning with sugar (and know you might have to add more salt than anticipated). I would consider adding some heat to the mixture in the way of red pepper flakes or even a chili pepper in future batches. I am planning on serving the leftovers of the mixture over penne, and the actual gravy created while cooking is gonna be awesome over pasta. If I had thought about it, I would have browned the sausage coins in the pot before everything, to give them the traditional crunch of sausage and peppers (which you get generally from sautéing them in the pan beforehand). Generally chicken sausages are precooked (this brand is), so it is more of a flavor/taste preference issue than an issue of health and hygiene. 

Spoon onto a hard roll and add shredded parmesan cheese on top before adding the lid. Serve Hot and with a vegetable on the side (Suggestion pictured- garlic broccoli with grated parmesan).

 

My Comments: I made this recipe from scratch so I have found (of course) a few edits. I would use Portuguese Ciabatta Rolls in lieu of traditional hard (kaiser) rolls because they have more substance than traditional hard kaiser rolls. There are a myriad of chicken sausage varieties and this particular brand does not have a high salt content, which is definitely my own departure from traditional Italian sausages, so have a measured approach to seasoning with sugar (and know you might have to add more salt than anticipated). I would consider adding some heat to the mixture in the way of red pepper flakes or even a chili pepper in future batches. I am planning on serving the leftovers of the mixture over penne, and the actual gravy created while cooking is gonna be awesome over pasta. If I had thought about it, I would have browned the sausage coins in the pot before everything, to give them the traditional crunch of sausage and peppers (which you get generally from sautéing them in the pan beforehand). Generally chicken sausages are precooked (this brand is), so it is more of a flavor/taste preference issue than an issue of health and hygiene.