The Intech Insider is designed to help readers stay in touch with the latest information & developments in the industrial coating industry. Stay connected with the Intech Insider!

Monday, November 4, 2013

Tony's Recipe of the Month: Sausage and Peppers

Tony Abato, our VP of Sales here at Intech Services, and an amazing Italian chef, will be sharing one of his delicious recipes every month. Trust us, you don't want to miss out on what Tony's cooking! 

Sausage and Peppers

3 or 4 pounds sweet and hot Italian sausage (12 to 16 sausages)
3 tbs extra virgin olive oil
3 tbs unsalted butter
3 red and yellow bell peppers; cored, cleaned, and cut lengthwise in 1/2 inch strips
1 large yellow onion; cut in half and cut lengthwise in 1/2 inch strips
1/3 bottle of dry white wine
Equal amount of water as the wine
Bread rolls of choice; must be at least length of the sausage


First, brown the sausage on a gas grill, top down, checking and turning them often. Take them off before they are completely cooked through. Put them in a big Teflon® coated pot with oil and butter already heated up. Let them simmer for a few minutes to get some sausage juice mixed in the oil and butter.

Add dry white wine, bring to a boil, and add the water. Bring it back to a boil and then let it drop to a slow simmer. Put the lid on ajar and let it go for 10 or 15 minutes when the sausage is cooked through.

Add the peppers and onions to the pot when it's about 5 minutes before you are going to serve. Don't stir them in, just put the lid on and monitor them well. Take the pot off the heat well before you think the vegetables are done. Then stir them into the juice and sausage.

Keep checking the blog to see Tony's Recipe of the Month.  Did you try this recipe?  Let us know what you thought of it or if you have questions for the chef, post them below!

No comments:

Post a Comment