How to Make Ballpark Classics: Sausage and Peppers & Pretzels
Hosts Bridget Lancaster and Julia Collin Davison grill up Sausage and Peppers. Then, tasting expert Jack Bishop challenges Julia to a tasting of whole-wheat sandwich bread. Next, equipment expert Adam Ried reviews disposable plates. And finally, test cook Christie Morrison makes Julia the best Ballpark Pretzels.
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Sausage and peppers | sweet vinegar pan sauce | polenta or hoagie rolls
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***RECIPE, SERVES FOUR***
4 large Italian sausages, about 6 oz (160g) each (I prefer spicy)
3 large bell peppers
1 large onion
oil
vinegar
sugar
salt
pepper
fresh herb (oregano, thyme or basil would be good)
4 hoagie rolls (optional)
Optional soft polenta:
1/2 cup (70g) fine cornmeal
salt
water
butter
pecorino or parmesan cheese
If you're making the polenta, bring 3 cups (710mL) of water to a boil in a pot. Throw in a pinch of salt. Grab a fork or a whisk and stir as you pour in the polenta. Keep stirring until it gelatinizes and goes thick. Reduce the heat to low and cook slowly for at least a half hour, stirring occasionally and adding more water if it gets too thick. Right before you eat, melt in a lot of butter and a little grated cheese, then taste for seasoning.
For the sausage, heat a little oil in a wide pan (at least 12 in / 30cm) over medium heat and drop in the sausages. Rotate them periodically and cook them until they're brown all over and feel mostly cooked through (i.e. only barely squishy in the middle when you poke them). If the fond on the bottom of the pan shows any signs of burning, turn the heat down.
While the sausages are cooking, you can seed and slice the peppers into big pieces, and peel and slice the onion into wide wedges.
When the sausages are almost cooked through, take the pan off the heat and remove the sausages to a cutting board. Slice the sausages in half lengthwise or into thick rounds. Return the pan to the heat and put all the sausage back in, cut-side down. If it doesn't all fit in one layer, it should eventually as it cooks and shrinks.
Move the sausage around the pan to make sure each pieces gets evenly browned on the cut side. When they're done, take them out to a plate and put in your vegetables. Turn the heat up to medium-high and cook the vegetables, stirring constantly and scraping the bottom of the pan to deglaze. When the veg is 2/3 as tender as you want it, pour in vinegar to taste (I use about 1/4 cup, 60mL) and a spoonful of sugar. Stir everything up.
Taste a pepper and add salt and pepper to taste, and maybe more vinegar and/or sugar. Return the sausage to the pan and toss to get everything coated and hot. Turn the heat off, tear in some fresh herbs and stir to combine.
Eat it just like that, or toast the hoagie rolls under the broiler and have sandwiches, or coat each plate with polenta and serve the meat and veg on top.
these ITALIAN ROASTED RED PEPPERS go great on sandwiches
This week we are putting together a beautiful Italian fried eggplant sandwich but in order to make that, we need to learn how to make easy and delicious homemade roasted red peppers marinated Italian style in olive oil and garlic. The perfect condiment for our eggplant sandwich.
#RoastedRedPeppers #ItalianRecipes #NotAnotherCookingShow
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HOW TO MAKE THE VIRAL TIKTOK GRINDER SANDWICH RECIPE!
HOW TO MAKE THE VIRAL TIKTOK GRINDER SANDWICH RECIPE! ~ In this video I will be showing you how to make the grinder sandwich. I hope you enjoy the video this how to/cooking video :) Please share, like, comment, and subscribe. Thank you for all of your support!
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1 Tbsp Red Wine Vinegar
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2 Tbsp Deli Dressing
1 Tsp Minced Garlic
1 Tsp Red Pepper Flakes
1 Tsp Italian Seasoning
1/2 Tsp Salt
1/4 Tsp Pepper
1/4 Iceberg Lettuce Wedge
1/2 Sliced Red Onion
1/2 Cup Sliced Banana Peppers
Garlic Butter:
4 Tbsp Butter
1 Tsp Minced Garlic
1 Tsp Parsley
1/2 Tsp Oregano
1/4 Tsp Garlic Powder
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Sausage and Peppers - Italian Style - Recipe by Laura Vitale - Laura in the Kitchen Ep. 73
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Beth's Sausage & Peppers Recipe | ENTERTAINING WITH BETH
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Learn how to make one of my favorite budget meals, sausage and peppers! An easy weeknight dinner idea.
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SAUSAGE AND PEPPERS RECIPE
Serves 5
*Click Here for Printable Recipe*
Ingredients
10 Italian Pork Sweet Sausages (or you can use chicken sausage too)
2 tbsp olive oil
1 red onion
1 white onion
salt and pepper to taste
4 green peppers
1 tbsp dried Italian Seasoning
Method:
Heat large sauté pan. Drizzle a small amount of olive oil in the pan (less than a tsp). Cook sausages, browning on all sides. Then transfer to a heat safe casserole and finish cooking in a 350 degree oven.
Meanwhile, heat pan with remaining oil. Saute onions, and season with salt and pepper. Once soft and fragrant add peppers. Cook just until they start to become soft, but still have their crispness. Add Italian seasoning.
Serve sausages on a bed of peppers and onions along with some spicy Dijon mustard.
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