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Roasted Chicken Sausages with Red Peppers

Source: Casual Cuisines of the World - Pizzeria
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  45 Minutes
  Serves 4-6
In small pizzerias, the forno a legna, or "wood-fired pizza oven," is often used for preparing simple main courses such as this hearty dish of roasted sausages and peppers. It can also be made with traditional Italian sausages -- with or without fennel, mild or highly spiced.
RECIPE INGREDIENTS
8 chicken sausages
10 fresh thyme sprigs
2 tablespoons extra-virgin olive oil
1 large red (Spanish) onion, cut in half through the stem end and thinly sliced
3 cloves garlic, minced
4 red bell peppers, seeded, deribbed and cut lengthwise into strips 1/4 inch wide
1/4 cup coarsely chopped fresh flat-leaf (Italian) parsley
salt and freshly ground pepper
Roasted Chicken Sausages with Red Peppers Recipe at Cooking.com
DIRECTIONS
Preheat an oven to 450 degrees F.


Arrange the sausages in a roasting pan just large enough to hold them in a single layer. Tuck the thyme sprigs around them. Pour in water to a depth of 1/2 inch. Roast, turning the sausages once or twice, until the water has completely evaporated and the sausages are nicely browned, 10-15 minutes.


While the sausages are cooking, in a frying pan over medium-low heat, warm the olive oil. Add the onion and sauté, stirring occasionally, until limp, 5-6 minutes. Add the garlic and sauté for 1 minute longer. Stir in the bell peppers and sauté, stirring occasionally, until the peppers just begin to soften, about 10 minutes. Remove from the heat and set aside.


When the sausages have browned, add the bell pepper mixture to the roasting pan along with the parsley and salt and pepper to taste. Return the roasting pan to the oven and continue to roast until the sausages are a deep golden brown and the vegetables are golden, about 15 minutes longer. Transfer to a warmed platter and serve immediately.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4-6
Calories: 123
Fat. Total: 8g
Fiber: 2g
Carbohydrates, Total: 8g
Sodium: 204mg
% Cal. from Fat: 59%
Cholesterol: 22mg
Protein: 4g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: dw826, NJ Reviewed: 10/16/2006
So easy to make and was delicous. I highly recommend to anyone who is looking for something easy and good.
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