This is my design.
I decided to try a familiar type of sausage recipe but done entirely in my trusty old cast iron skillet. From start to finish, just the skillet. Don’t have a cast iron frying pan? Really, you should have one. Properly cured and cared for they last more than a life time and provide just as much non stick as them new fangled ones.
- 4 hot Italian sausages
- 1 sweet red bell pepper
- 1 sweet green bell pepper
- 1 medium one (white, red, yellow…whatever you prefer)
- 3-4 tablespoons olive oil
- 1 tablespoon bacon fat…yes I save all my bacon fat
- 1 tablespoon fresh but recently room dried oregano crushed
- 2 teaspoons fresh but recently room dried basil crushed
- 1 teaspoon garlic powder
- Pinch of salt, ground pepper to taste
- Freshly ground Parmesan cheese to taste
- Preheat oven to 350F
- Cut both peppers into lengthwise strips about ¼ inch wide, discarding all seeds and veins. Cut the onion in half then all into long strips nice and thick. They will break down and soften during cooking.
- Dump all the peppers and onions into a large mixing bow, drizzle enough olive oil over them to coat and toss with the oregano, basil, garlic powder, salt and pepper. Ensure everything is evenly coated in the oil, adding a bit more if needed.
- Heat the bacon fat in the cast iron pan on medium heat. When a drop of water jumps and skitters across the pan, it’s ready. Add the sausages and cook only long enough to brown on both sides. Remove from heat and dump the pepper/onion mixture on top. Stir gently, for the most part leave the sausages on the bottom and peppers/onions on top.
- Place in oven on centre rack, bake for 45 minutes. Remove from oven, place on a heat proof surface.
Serve with freshly grated Parmesan cheese on your favourite pasta or perhaps grilled polenta.