Staying on my healthy course, tonight I made Italian turkey sausages with peppers and onions served over brown rice. I used hot sausages, but if you don't like spicy food, you can substitute mild or sweet Italian turkey sausage.
1 package of Italian turkey sausage (I used Publix brand, but if you don't shop there the Jennie-O brand of turkey products are excellent.)
2 peppers of you're liking (I used a green and a red because that is what I had) stem, seeds and insides removed, then sliced
1 small red onion, sliced
1/4 cup balsamic vinegar
couple dashes of worcestershire sauce
olive or vegetable oil
salt and pepper
2 cups brown rice
2 cups water
Preheat an oven to 425 degrees.
Place the sausages in a non-stick skillet and add water, just enough to cover the bottom of the pan. Place on medium heat and cover with a tight-fitting lid. Simmer for 20 minutes. Drain the water, add a tablespoon or two of oil to the pan, return to the stove and continue to sear the sausages for a couple of minutes. Move the sausages to the edge of the pan and add the onion to the middle. Salt and pepper and allow to carmelize.
While the onion is cooking, place the sliced peppers on a cookie sheet and drizzle with oil, season with salt and pepper. Roast in the oven for 8-10 minutes. (To me, roasting vegetables is the most delicious way to cook them. In this recipe it prevents the peppers from being overcooked and soggy.)
Once the peppers are finished roasting and onions have carmelized with the sausages, add a little balsamic vinegar to the pan. I eyeballed it, but about a 1/4 cup. Add a couple of dashes of the worcestershire sauce. These two elements add a lot of flavor. At the very end, add the peppers and toss lightly. Serve over brown rice.
I bought instant brown rice and followed the package directions. Brown rice is healthier than regular white rice. Make enough for four servings. That is 2 cups water, brought to a boil and salted. Add 2 cups of brown rice, stir, cover with a lid and turn the burner to low, simmer for 5 minutes. Remove from the heat, stir, cover and let sit for another 5 minutes or so until the rice has absorbed the water.
Serve with sausage, peppers and onions over the rice. I served two sausage links per person, with one leftover for lunch tomorrow.
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1 package of Italian turkey sausage (I used Publix brand, but if you don't shop there the Jennie-O brand of turkey products are excellent.)
2 peppers of you're liking (I used a green and a red because that is what I had) stem, seeds and insides removed, then sliced
1 small red onion, sliced
1/4 cup balsamic vinegar
couple dashes of worcestershire sauce
olive or vegetable oil
salt and pepper
2 cups brown rice
2 cups water
Preheat an oven to 425 degrees.
Place the sausages in a non-stick skillet and add water, just enough to cover the bottom of the pan. Place on medium heat and cover with a tight-fitting lid. Simmer for 20 minutes. Drain the water, add a tablespoon or two of oil to the pan, return to the stove and continue to sear the sausages for a couple of minutes. Move the sausages to the edge of the pan and add the onion to the middle. Salt and pepper and allow to carmelize.
While the onion is cooking, place the sliced peppers on a cookie sheet and drizzle with oil, season with salt and pepper. Roast in the oven for 8-10 minutes. (To me, roasting vegetables is the most delicious way to cook them. In this recipe it prevents the peppers from being overcooked and soggy.)
Once the peppers are finished roasting and onions have carmelized with the sausages, add a little balsamic vinegar to the pan. I eyeballed it, but about a 1/4 cup. Add a couple of dashes of the worcestershire sauce. These two elements add a lot of flavor. At the very end, add the peppers and toss lightly. Serve over brown rice.
I bought instant brown rice and followed the package directions. Brown rice is healthier than regular white rice. Make enough for four servings. That is 2 cups water, brought to a boil and salted. Add 2 cups of brown rice, stir, cover with a lid and turn the burner to low, simmer for 5 minutes. Remove from the heat, stir, cover and let sit for another 5 minutes or so until the rice has absorbed the water.
Serve with sausage, peppers and onions over the rice. I served two sausage links per person, with one leftover for lunch tomorrow.
