One of my favourite aspects of cooking is finding fun, delicious and creative ways to transform a single ingredient into a variety of dishes; packed with different flavours, for different meals or occasions. It’s no secret that I support local pork farmers and embrace the versatility of pork. So, I went to a local butcher and picked up some Ontario Pork, Hot Italian Sausages; to have some fun, and create three sausage recipes - breakfast, lunch and dinner!
Sausage, peppers and onions is a classic for a good reason! The spicy Ontario Pork Sausages is balanced perfectly by the sweet peppers and onions. An ideal lunch or gameday day meal that’s sure to impress your guests!
I’m sure there are thousands of meal ideas that work perfectly transforming delicious Ontario Pork Sausages into meals for any time of the day or any day of the week, but I’m curious… “What will you make next?”
- 4 Ontario Pork Hot Italian sausages
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large yellow onion, sliced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1/4 cup chopped fresh basil leaves
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/2 cup Italian red wine
- 1 (15 oz) can diced tomatoes
- 1/4 teaspoon red pepper flakes, optional
- 4 fresh sausage buns, optional
- Preheat the grill to medium heat.
- Grill the sausages, over direct heat (lid closed), until browned and fully cooked (8-10 minutes, turning 4 times).
- Heat olive oil in a heavy large skillet over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
- Add the tomato paste and stir. Add the wine, tomatoes, and chili flakes…stir to combine, scraping the bottom of the pan with a wooden spoon to release any browned bits. Bring to a simmer.
- Add the grilled sausage to the pan and stir to combine. Cook until the sauce has thickened (5-10 minutes).
- Split the rolls in half lengthwise (I suggest toasting on the grill or under the broiler for one minute). Fill the bottom half of the roll with pepper/onion mixture and top with sausage. Serve sandwiches immediately with a selection of hot, regular and sweet mustard.
No grill, no problem! – heat ¼ cup olive oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on all sides (8-10 minutes). Remove from the skillet and drain.
Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and continue as above.