Michael Ferrara's Sausage and Peppers
10.4g
Net Carbs
25.8g
Protein
17.7g
Fat
2.8g
Fiber
308
Calories
Ingredients:
- 64 ounces Sweet Italian Links Sausage
- 1/4 cup (8 fluid ounces) Water
- 1/4 cup Canola Vegetable Oil
- 1/4 teaspoon Salt
- 2 large Onions
- 3 cloves Garlic
- 12 medium (approx 2-3/4" long, 2-1/2" diameter) Bell Peppers
- 1/4 teaspoon Black Pepper
Directions:
Atkins Success Story Michael Ferrara shares his famous family recipe for sausage and peppers!
- Preheat oven to 400°F. In a roasting pan, place all 24 links of sausage in pan with 1/4 cup water and 2 tbsp vegetable oil and cover with aluminum foil. Cook for 30 minutes. Remove foil, turn sausages over and recover. Cook another 25 minutes.
- While the sausage is cooking, cut up the peppers and onions into 3-4" squares and place in a large frying pan with 2 tbsp vegetable oil over medium-high heat. Mince the garlic and add it to the pan with the salt and pepper, stirring occasionally to be sure they do not stick to the pan. Cook until onions and peppers are softened; up to 45 minutes.
- When the sausage is done, remove foil, drain water and cook for another 12-15 minutes uncovered (to get brown) then flip them and do the same. When finished, leave out to cool.
- When the peppers and onions are done, remove from heat and drain all juice from the pan.
- After 20 minutes, cut all the sausage into pieces and add to the frying pan. Cook, stirring occasionally, on low heat for about another 20 minutes. Serve immediately. Leftovers freeze very well!
