Brewfest Came Early! It's Time for Sausages!

This is an easy way to make really yummy sausage and peppers. Eat these on a sub, with noodles, or you can eat them by themselves.



What you need:
1 pack of Italian (or hot Italian) sausages, uncooked
1 large onion, cut into strips
1-2 Green Peppers, cut into strips
1 Tablespoon of olive oil
Nubsauce, canned Italian diced tomatoes or 1/2 cup of water

**Optional** Make this with some Nubsauce, or with a can of Italian diced tomatoes and serve with spaghetti. This will make the sausages stretch further, and you'll seem like a nice guy for sharing!

Step 1. In a large frying pan, place the unwrapped sausages. Cover these with water, and put the stove on medium heat. Let them cook for approximately 15-20 minutes

Turn the sausages and let them cook for another 5 minutes.

Step 2. Take the sausages out of the pan and let them cool on the cutting board for a few minutes. You will need to cut them. You can cut them any way you'd like. I like to cut some in half, and some into dials. In step 4 you will brown these sausages with the veggies.

Step 3. Drain the water out of the pan, and return it to the stove. Put the olive oil into the pan and start cooking the veggies on high. Stir them as needed. **You should be in the kitchen for this part, so plan it to be when you're on a fp, or are otherwise not needed at the computer. Don't worry this should only take about 5-7 minutes. While your veggies are getting a little grilled, cut your sausages and add them into the pan as you go. The sausages will brown pretty quickly with the pan on medium to high. Be sure to turn them and the veggies as you're adding more.

Step 4. Turn the stove heat to low, add your Nubsauce, or about 1/4 cup of water to the pan and let the peppers and onions get a little softer. Simmer for at least 5 minutes, but really as long as you check and occasionally stir you can simmer this much longer.


Similar Dishes: Sausage and Eggs, Sausage and Peppers Calzone, Goodlee's Grape Keilbasa Madness, Snit's Kielbasa Fix, Goodlee's Monster Stromboli.

Goodlee's Monster Stromboli

This is a pretty big recipe for a stromboli. You will have some yummy leftovers to munch on later! It feeds like 5-6 people.

You can make this recipe Stromoli or Calzone style, which is explained at the bottom of the post. If you're in a rush or a newblet, calzone style is easier.



Mats:
2-4 bags of pizza crust dough. Not the stuff from the freezer section. I'm talking about the ones you actually have to add water too (often near the hamburger helper).
**Use 1 bag of the pizza dough mix for top and 1 bag for the bottom. Want more? Use 2 for the top and 2 for the bottom.
1 jar of pizza or spaghetti sauce. to go inside and also for dipping- which ever you prefer.
1 green pepper
1 yellow pepper
1 onion
1/2 lb Ham
1 bag of Salami (Koto Salami from Oscar Mayer)
1 bag of Pepperoni
1/2 lb of cooked Sausage
Your choice of a cheese. (Some shredded Mozzarella is delicious in this!)

Step 1. You are going to want to make the dough before you do anything else. Follow the directions on the dough packages. If you have not made dough before you can try using premade dough from your grocery store.


Step 2. Chop everything up. I usually throw it onto to cookie sheet that I'm going to put into the oven. It's easier that way, and you won't have to worry about moving it once its filled up with chopped goodness.


Step 3. Flatten out the dough long ways. Once you get it to the size you like, layer the bottom with some of the pizza sauce. Make sure to leave a little bit of space to pinch the top with the bottom when the time comes. Add the rest of your fillers. I like to add the meats first, followed by the peppers and onions. Then add the cheese. Use the other packs of crust to cover it up. Pinch around the edges so that everything stays inside


Step 4. Bake at 350 for about 25-30 minutes. Check on it. If the top is golden brown like a pizza crust then your in business. =)


Step 5. Now this is the hard part! Do not eat your Stromboli right away. Resist and wait for 3 minutes (cooling time to make slicing easier).


Step 6. Slice it up, and use the sauce as a dip. =)


**Tip** The difference between a stromboli and a calzone is really in how you roll it. Stromboli usually have the dough rolled around the meats, veggies, cheeses--creating a layered appearance (Think of the rolled dessert cakes, or jelly rolls). Calzones are more like pouches of meats, veggies, and cheese.


Similar Recipe Ideas to Try: Goodlee's Monster Stromboli, Summerfest Spinach Calzone, Pepperoni Calzone, Sausage and Peppers Calzone, Nesingwary Stromboli.


More Similar Dishes: Sausage and Peppers, Sausage and Eggs, Goodlee's Grape Keilbasa Madness, Snit's Kielbasa Fix.