My mom is famous for a few meals (lasagna, meatballs, and her sausage and peppers). Whenever we had big parties, my mom would whip up a batch of this and it would be gone almost immediately. It actually got to the point that my dad was able to tell his bosses that he was getting their work parties catered when in reality my mom was doing all the cooking. I honestly don’t know how they believed this when my mom would send him to work with lasagna for him and his friends for lunch when we had enough left over. Anyway, I emailed my mom and asked her for her sausage and peppers recipe to share with my readers. She was only too happy to help.
Keep in mind that this is a recipe that should be made 24 hours ahead of time, so the sausages can soak up the juices from the peppers and onions.
1 package of 14 sausages (preferably Sweet Italian sausages)
2 large green bell peppers
2 large red bell peppers
1 large onion (more if you’re a fan of onions)
1. Cut peppers into strips (remember to hit the top of the pepper on the cutting board) and slice the onions. Put the sausages, peppers, and onions in a pot of water. Once it boils remove it from the fire, taking the peppers and onions out and putting them in a separate bowl without water.
2. Put the sausages in a frying pan and put a small slit in them. Pour some of the water into the frying pan, turning them every 15 minutes, adding water from the pot when needed (if you hear them sizzle, you need to add more water). After the last of the water is used watch the sausages closer and listen to hear them call you (this is how Mom refers to the sizzling sound the sausages make when they need more water). Once they are a golden brown remove them and place them in a pan. (You can cut them into 3 diagonal pieces or keep them whole. I prefer them cut up because (1) it looks prettier (2) people can take as much or as little as they want and (3) it is easier to make this into a sandwich.)
3. Put the peppers & onions over the sausages. Cover with aluminum foil and place in refrigerator over night so the juices mingle together.
4. Next day cook in oven at 350 for 1-2 hours. Enjoy