Page 121 - UMass2018_CookBook

Roasted Italian Sausages with
Peppers and Onions
Hanke Family, Cohasset, MA
“This recipe is quick and easy to make but so satisfying. When the boys came home with their friends after football, I would have this waiting for them and it would be de- voured in no time at all. You can make this in a larger volume with ease.” — Diana Hanke
Preparation
1. Preheat oven to 400°F.
2. Place the sausages, bell peppers and onion in a large baking dish. Sprinkle with the red pepper flakes and fennel seeds, and season with salt and pepper.
3. Roast, stirring occasionally, until the veg- etables are lightly browned and tender and the sausages are cooked through, about 50 minutes.
4. Remove from the oven, drizzle with the vinegar and stir to combine. Sprinkle with the basil leaves, if desired.
Note: You can use any type of sausages; my family likes sweet Italian sausages the best. All ovens cook differently, so it’s important to keep an eye on the sausages rather than going strictly by the clock.
Ingredients
Serves 4
8 sweet Italian sausages
2 red bell peppers, seeded and cut lengthwise into strips
2 yellow or orange bell peppers, seeded and cut lengthwise into strips
1 red onion, cut into thin wedges
1⁄2 teaspoon red pepper flakes 1 teaspoon fennel seeds
Salt
Ground black pepper
1 teaspoon balsamic vinegar
Small handful of fresh basil leaves, coarsely chopped (optional)
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