Betsy’s sausage and peppers is the best. There’s no room in my mind for discussion on that subject. She adds tomatoes and garlic, something I had never done. She’s also selective as to the olive oil she uses (Califorinia Extra Virgin) and the tomatoes (Muir Glen.) All I can say is that the end result is amazing.
Sausage and peppers is always on the menu for our annual Memorial Day party. This year, and from now on, I’ll be following Betsy’s recipe.
Sausage and Peppers ( from Betsy’s email on the subject)
Grill sausage until cooked through. While sausage is grilling, slice sweet onions and red peppers (and yellow if you want) and saute them in California oil, salt, pepper, and a pinch of sugar. Cook them until they are really caramelized. Then, add some minced garlic and 1 can of diced tomatoes (I like Muir Glen.) Salt and pepper the tomatoes and cook down for a while. Add fresh shredded basil. When sausages are done, add them into the mixture and simmer for a while. Once they are tender, you can either cut them into chunks, or leave them whole.