House Made Italian Sausages Recipe
Roasted Sweet Peppers, Onions, Peperonata
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Ingredients
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Sausages
Roasted Sweet Peppers & Onions
Peperonata
Method
Sausages
- 1
Prepare the Sausage Mixture
In a large mixing bowl, combine ground pork, minced garlic, fennel seeds, paprika, crushed red pepper flakes, salt, black pepper, chopped parsley, and red wine vinegar. Mix well until all ingredients are well incorporated.
- 2
Stuff the Casings
Rinse the sausage casings in cold water and soak them in water for about 30 minutes. Using a sausage stuffer, carefully fill the casings with the pork mixture, being careful to avoid air pockets. Tie off the ends of the sausages with kitchen twine.
- 3
Roasted Sweet Peppers & Onions
- 4
Prepare the Vegetables
Preheat the oven to 425°F (220°C). Slice the bell peppers and onion into strips.
- 5
Roast the Vegetables
In a large bowl, toss the sliced peppers and onions with olive oil, salt, and black pepper. Spread the mixture evenly on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly charred.
Peperonata
- 6
- 7
Make the Peperonata
Add the canned diced tomatoes, chopped basil, salt, and black pepper to the saucepan. Simmer for about 15 minutes, stirring occasionally, until the sauce thickens slightly.
