I first fell in love with Sausage and peppers when I lived in Chicago. There was this little vendor just down the street from my studio that served them dog style; hoagie roll steamed, Italian sausage hot or mild, flat top seared peppers, onions and garlic, and topped with the gooey mozzarella and provolone cheese melted goodness. Marco if you ever come across this – thank you for so many delicious lunches, laughs and for being so very gracious the day I brought my MIL with me.
Speaking of my MIL her way of making sausage and peppers wasn’t as portable but so dang comforting. She would simmer the Italian sausage on a bed of peppers, onions, garlic and diced tomatoes and serve them over a bowl of cheesy herby polenta. Honestly, my mouth just watered a bit. In honor of the two people who are responsible for my love of sausage and peppers, let’s make them both ways, one pot!
With so many meat alternatives out there (and I’ve tried just about all of them) I’ve found that the Beyond Sausage is the best textually out there and the taste is pretty good; meaning you can give them a lot of flavor. But please if you have one that you like better, use it or if you are not following the plant based life and want to just go with regular Italian sausage then do you babe. Here’s what we are going to need:
- Beyond Sausage – all 4 links
- can of diced tomatoes – drained
- peppers- sliced, make them colorful
- onions- sliced. Now I’m not an onion fan so instead of the onions, I use onion powder instead.
- garlic – finely chopped.
- Mushroom – this is optional and not normally in sausage and peppers, but I like them in it.
- Follow your heart provolone cheese slices
- Kite Hill ricotta cheese
- unsweetened almond milk
- hoagie rolls or hot dog buns
- Jasmine rice
For Both: add your peppers, onion, mushroom and garlic into a cast iron skillet (if you don’t have cast iron, go with something you can put into the oven) add a little oil to your pan and saute’ everything for a couple of minutes. Then nest your sausage links on top. Put in oven on 375 for about 15 minutes.
Chicago-style Sausage + Peppers Dog: steam or toast your buns. While everything is cooking in the oven make your “cheese” sauce. Break up a couple slices of the follow your heart provolone slices into a pan to melt. Add a splash of almond milk, and a spoon of the kite hill ricotta. You could also add a little nutritional yeast in to give it a little more flavor. Whisk until fully incorporated and smooth. Add a sausage link to your bun, top with some peppers and then drizzle over that cheesy sauce, dig in y’all.
Sausage + Peppers bowl: Cook your jasmine rice per package instructions. I’d suggest using veggie broth or stock instead of water, it adds some extra flavor. Put your rice into a bowl. Slice your sausage links. Add the about half the can of diced tomatoes to your pepper mixture and saute’ together, add your sliced sausage back into the pan and cook together for about 5 minutes then top over your rice. Add a spoon full of the ricotta and sprinkle on some basil for garnish – Enjoy babes!!!