Chicken Sausage & Peppers, and Recipes We Take For Granted

Chicken Sausage, Pepper & Zucchini Roll

Chicken Sausage, Pepper & Zucchini Roll

I’m curious, fellow food bloggers. Do you have recipes in your repertoire that you make ALL THE TIME for yourself and your family, yet have never thought to blog? I can’t be the only one. The impetus to make this upgrade on the classic Italian-American originally came from Giada DeLaurentis’ show on Food Network. Despite dish being fairly common family fare for many, especially those with Italian heritage, I had never tried it before.

It immediately entered my regular rotation. I make it so casually that I never really thought of it as bloggable, but the number of people who ooh,  aahh, and request the recipe when I serve it to friends made me think it was about time to share it here.

As it happens, we’re still working on the rest of our garden’s zucchini motherlode, so I threw one of the big ones in here as well – turns out it was a great addition! I usually make it as a stand-alone dish, and as such it’s perfect low carb or Paleo fare. You can also have it on a roll, as per tradition, of course, or serve it over pasta, farro, quinoa  or another grain if that’s your fancy.  I usually use Al Fresco’s pre-cooked sausages (lots of flavor combinations to experiment with); Trader Joe’s also makes some great varieties. If you use uncooked sausages, just brown them first and you can reduce the amount of oil used to cook the veggies – just drop them right into the same skillet.

CHICKEN SAUSAGE, PEPPERS & ZUCCHINI (Roll Optional)

2 tablespoons oil of your choice (I prefer coconut)
1 large onion, sliced
1 large bell pepper (color of your choice!) julienned
1 large or 2 small zucchini, halved, seeded, and cut into 1/2 inch half moons
4-5 cloves garlic, minced
1 can (6 ounces) tomato paste
1/3 cup marsala wine
6 chicken or turkey sausages, sliced on the bias
1 can (14 ounces) diced tomatoes
1 can (28 ounce) crushed tomatoes
1/2 teaspoon dried oregano
1/2 cup fresh basil, cut into chiffonade
salt and fresh pepper to taste

Heat oil in a large skillet over medium high. Add onions and saute for just 2 to 3 minutes before adding peppers and zucchini. Cook together for 5 to 7 minutes, until softening and starting to caramelize  a bit, then add garlic and cook for 2 more minutes. Add the tomato paste, mixing it in well with the veggies, the goal being to brown the paste a touch, as a friend’s Italian grandma described the foundation of her sauce.

Once the paste is well mixed in stir in the wine and cook for a few minutes. Add the sausages, canned tomatoes and dried oregano and bring to a boil, then reduce to a low simmer and cook for another 15 minutes, stirring occasionally. Add fresh basil and seasonings and adjust to taste.

Serves 4 to 6, depending on whether you’re pairing it with a grain or starch or whether it’s a stand-alone entree. Makes fabulous leftovers!

*****

So, blogging comrades, share with me. Whether it’s because it seems too easy, too familiar, too un-photogenic, just plain too simple, what are your go-to, default, could-make-it-in-your-sleep recipes that have never seen the light of your blog’s dashboard, or were very late to do so, despite their regular appearance in your real-life repertoire? Do tell.

— posted by Anne

Comments

  1. Peter Nichol says

    If you make your own chicken sausage’s try putting ground bacon in with the ground chicken. I like to use what call here in New Zealand bacon ends. They are the ends of the cured bacon . Regards Peter.

Leave a Reply

Your email address will not be published. Required fields are marked *