Drunken Sausages and Peppers with Rolls Thursday, February 2, 2012


2 lbs bratwurst or Italian sausage (hot or mild)
6 small garlic cloves, minced
1 each red, yellow, and green bell peppers, cut into thin strips
3 or 4 pinches crushed red pepper
3/4 cup (half a can) beer of your choice


Preheat oven to 400 deg. Heat a large, ovenproof, nonstick skillet over medium high heat. Add the sausages and cook them, turning once in a while, until they are nice and brown. Puncture each link 4 or 5 times with a fork as they cook to release some of their juices. Remove sausages from the pan and set aside. Stir the garlic into the juices in the pan and stir around until it releases its fragrance. Add the peppers. Season them lightly with salt and pepper and cook about 8 minutes, stirring them until ther are wilted and starting to brown. Add the sausages to the pan. Pour in the beer, bring it to a boil, and place in the oven. Cook until most of the liquid has evaporated about 25 minutes.

You can make the sausage and peppers before people come over and then heat them over low heat half an hour before youre ready to serve. Serve hot along with large sub rolls, split open and ready to fill. You might want to put out some good deli mustard for those (like me) who like it.


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