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Now browsing: Hometown News > Cooking/Food > Romancing The Stove

Fried peppers, sausage and peppers, sausage and cabbage
Rating: 2.44 / 5 (36 votes)  
Posted: 2012 Sep 21 - 02:54

Hello, smart shoppers! Fall is almost here and I'm sure you'll have more cookouts. How about something you can prepare in advance instead of standing over a hot grill? Let's talk about peppers.

You can't go to any fair and not be overwhelmed by the wonderful aroma of sausage and sweet peppers. Did you know that a red pepper has twice the amount of vitamin C as an orange? I'll also include an unusual recipe for sausage and cabbage.

Sausages are in no way a low-fat food, but we can make them a bit lower in fat by going to a local butcher. They can make a sausage that is lower in fat and isn't full of gristle (yuck). The price is usually comparable to the supermarket and the flavor so much better. They can make a lower fat sausage, but you have to order in advance and buy several pounds, since it's not possible to make just 1 pound of lower-fat sausage for an individual. The way you cook the sausage will also lower the fat somewhat.

Purchase the peppers wherever you can get a good price. Usually vegetable stands offer the best price. Shop around.

Try these delicious and different recipes. See you next week.


Serves 4 or more

3 large bell peppers, any color

2 tablespoons extra virgin olive oil or Canola oil (or one tablespoon of each)

Salt, pepper and paprika

3 or 4 large cloves garlic, peeled and cut up

Wash and cut peppers in large strips, discarding the stem and seeds. Dry on paper towels.

Heat oil in skillet. Fry peppers slowly over medium-low heat, lightly browning on all sides. Keep a close eye - they can burn in a flash. When peppers are half cooked, add garlic and sprinkle with salt, pepper and paprika. Cook, turning occasionally, until tender. Serve warm or cold.


serves 2

I am always asked for recipes for two, so this one is it. To make it for more, simply double or triple the recipe. Sausage and peppers is an easy one and more peppers or onions will just make it taste better.

The recipe is for dinner. Omit sauce and potatoes if serving on sub rolls.

HINT: If using sweet and hot sausages, place a toothpick in hot sausage - be sure to remove it before the first bite.

1-1/4 to 1-1/2 pounds Italian sausage

2 bell peppers

1 medium onion, sliced

2 cloves garlic, cut up

Half of 8-ounce can of tomato sauce or 1/2-cup spaghetti sauce

1/2-teaspoon dried oregano

Few shakes of salt and pepper

2 medium potatoes, peeled and cut in 1-1/2-inch chunks

Cut sausage into 2- or 3-inch pieces. To cut the fat, place metal cake cooling racks on a cookie sheet. Spray with cooking spray. Preheat oven to 375 degrees. Bake sausages on racks until browned, pricking them with a fork to allow the fat to drain off.

Seed the peppers, cut in strips and place with sausages and all ingredients in a baking pan. Bake uncovered until almost done, stirring halfway through. Add 1/4 cup water, stir and cover pan. Bake about 10 minutes or until potatoes are tender.

To prepare the regular way, place all ingredients, including raw sausages, in pan and proceed as above. Serve with crusty Italian bread.


1-1/4 to 1-1/2 pounds Italian sausage

1 small head cabbage, cut up

2 cloves garlic, peeled and chopped

1/2-cup canned tomato sauce

1/2-teaspoon each of salt and pepper

Grated parmesan or Romano cheese

Cut sausage into 2- or 3-inch pieces, brown in frying pan. (To cut the fat, follow above instructions.) Remove sausages, set aside. Drain all fat except 1 tablespoon. Brown garlic until golden. Add tomato sauce, salt and pepper. Cook until bubbly. Add sausage and cabbage to pan. Sprinkle with cheese. Cover and cook until sausages are done and cabbage is tender, stirring occasionally.

For a cookbook visit www.romancingthestove.net.

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