Italian Sausage and Peppers

 

Ingredients

• 1 pound Italian sausages
• 3 medium red bell peppers, sliced
• 2 medium onions, sliced
• 2 tablespoons extra virgin olive oil
• 4 garlic cloves, unpeeled and whole
• 2 sprigs fresh thyme, or 2 teaspoons dried oregano
• Salt and pepper to taste

Instructions

Oven

1. Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
2. In a medium mixing bowl or large zip-lock bag, combine the sausages, sliced peppers, onions, garlic, thyme, and olive oil. Toss to coat.
3. Arrange the sausage and pepper mixture in a single layer on a large, rimmed baking sheet. Season with salt and pepper.
4. Bake for 25-35 minutes, or until the peppers are tender and the sausages reach an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius) for pork sausages or 165 degrees Fahrenheit (74 degrees Celsius) for chicken or turkey.
5. Carefully remove the garlic cloves from their peels and mash them with a fork. Mix the mashed garlic into the rest of the sausage and pepper mixture. Taste for seasoning and add more salt as needed.

Grill

1. Preheat the grill to medium-high heat (about 425 degrees Fahrenheit).
2. In a large sheet of foil, combine the sliced peppers and onions. Season with salt and pepper. Fold up the foil to seal the mixture inside. Pierce the top of the foil packet with a few holes to allow steam to escape.
3. Place the foil packet on the grill and cook for 15 minutes.
4. Place the sausages on the grill over indirect heat. Cook for 5 minutes.
5. Open the grill and flip the sausages. Move them over direct heat and cook for another 3-4 minutes, or until they are charred and reach an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius) for pork sausages or 165 degrees Fahrenheit (74 degrees Celsius) for chicken or turkey.
6. Remove the foil packet and sausages from the grill.
7. Carefully open the foil packet and remove the garlic cloves from their peels. Mash them with a fork and mix them into the pepper and onion mixture.
8. Serve the sausages and pepper mixture together.

Tips

• To make ahead: Refrigerate the sausage and pepper mixture in an airtight container for up to 3 days.
• Freezing instructions: Freeze the sausage and pepper mixture in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before cooking.
• To reheat: Preheat the oven to 250 degrees Fahrenheit (121 degrees Celsius). Place the sausage and pepper mixture in an oven-safe dish and cover with aluminum foil. Bake for 15 minutes, or until warmed through.

Enjoy!