Best 2 Turkey Sausage Peppers And Onions Recipes

Indulge in a symphony of flavors with our delectable Turkey Sausage Peppers and Onions recipe, a culinary masterpiece that tantalizes the taste buds. This low-carb, gluten-free dish is a perfect blend of savory turkey sausage, crisp bell peppers, and tender onions, all sautéed to perfection. Our culinary journey takes you through three variations of this classic dish: a skillet version for a quick and easy weeknight meal, a slow cooker version for effortless preparation, and a sheet pan version for a hands-off approach. Each variation offers a unique experience, ensuring that every bite is an explosion of flavors. So, prepare to embark on a culinary adventure as we guide you through the art of creating this mouthwatering dish.

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HOT SMOKED TURKEY SAUSAGE SANDWICHES WITH GRILLED ONIONS, FENNEL AND PEPPERS

Hot Smoked Turkey Sausage Sandwiches with Grilled Onions, Fennel and Peppers image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 16

Ingredients

8 Italian spicy peppers
1 Spanish onion
1 small fennel bulb
2 tablespoons olive oil
Salt
3 pounds link sweet Italian turkey sausage
4 hoagie rolls, centers removed
4 ounces aged provolone
Hot Green Apple Chutney, recipe follows
1/2 onion, sliced thin
1/4 teaspoon minced garlic
1/2 teaspoon minced ginger
2 Granny Smith apples, cored and diced into 1/4-inch by 1/4-inch
1/2 teaspoon pickling spice
2 tablespoons apple cider
Salt and pepper

Steps:

Cut the stalks off the fennel and slice the bulb lengthwise into 1/2-inch slices. Cut the onion crosswise into 1/2-inch thick slices. Lightly brush both sides of fennel, onion, and peppers with olive oil. Grill the fennel, onion, and peppers over medium heat for 10 to12 minutes, turning once. Remove from the grill and cut away the root from the fennel. Split peppers in half and remove seeds. Chop fennel, onion, and peppers into 1/2-inch pieces. Over low heat and applewood, hickory or oak, smoke the sausages for 30 minutes until they are no longer pink in the center. Toast the hoagie rolls. Fill rolls with apple chutney, sausage, peppers, onion and fennel. Top with more apple chutney and shaved aged provolone.
In a medium size saucepan lightly caramelize onions in oil over medium heat. Add garlic and ginger and saute for 5 minutes. Add apples and pickling spice. Gradually add apple cider. Cook until apples are just tender, about 5 minutes. Season with salt and pepper.

TURKEY SAUSAGE PEPPERS AND ONIONS

TURKEY SAUSAGE PEPPERS AND ONIONS image

Categories Soup/Stew turkey

Yield 4 people

Number Of Ingredients 16

Ingredients

1 tablespoon Olive Oil
1 package hot or sweet Italian turkey sausage (8-10 links)
4 (or more) Peppers (mixed colors - orange, red yellow and green) bit size
3 (or more) Vidalia onions, bit size
4 cloves roasted garlic pressed/mashed or smooched
One 8oz can diced tomatoes
One 24oz jar or your favorite tomato sauce
1 teaspoon Oregano
1 teaspoon Garlic Powder
1 teaspoon Garlic Salt
1 teaspoon Red Pepper Flakes (optional)
Salt - to taste
Pepper - to taste
½ teaspoon sugar
¼ cup grated Romano cheese
¼ cup grated parmesan cheese

Steps:

Pre-heat oven 350 degrees Place sausage in a large roasting pan. Drizzle olive oil over and bake 2 hours turning occasionally. If you are using pork sausage omit the olive oil. Chop peppers and onions while sausage cooks. Remove sausage from pan and place in the fridge. Place peppers, onions, garlic (roasted, powder & salt) oregano and then salt & pepper to taste. Stir then roast for 2 hours stirring every 30 minutes or so until onions are translucent. Now slice the sausage into bit sizes and add to veggies. Add can of diced tomatoes. Roast 60 minutes stirring occasionally. Place into a large pot with lid (or crock pot) add the jar of tomato sauce and sugar simmer for 30 minutes or longer. Let cool, the put into the fridge overnight. Day 2 Bring to a simmer on low add both cheeses stir and simmer for 60+ The longer you cook this the better it gets. Serve with Garlic Bread or over pasta

Tips:

Use high-quality ingredients: Fresh vegetables, flavorful sausage, and a good quality olive oil will make all the difference in the taste of your dish.
Don't overcrowd the pan: When cooking the sausage, peppers, and onions, make sure to give them enough space in the pan so that they can cook evenly.
Cook the sausage first: This will help to render the fat from the sausage and give it a nice browned color.
Add the vegetables in stages: Start with the peppers and onions, and then add the zucchini and mushrooms. This will help to prevent the vegetables from becoming overcooked.
Season to taste: Add salt, pepper, and any other desired seasonings to taste.
Serve immediately: This dish is best served hot and fresh out of the pan.

Conclusion:

This easy and flavorful dish is a great weeknight meal that can be on the table in under 30 minutes. It's also a healthy and versatile dish that can be customized to your liking. Serve it over rice, pasta, or quinoa, or simply enjoy it on its own. Leftovers can be reheated and enjoyed for lunch the next day.