Boston Sausage Pepper Grinders – there’s that snappy Italian sausage, the soft roll and those meltingly sweet peppers & onions…perfect for game day!
Add oil to a large saucepan and heat over medium-high heat. Saute the onions and peppers for a couple of minutes until they are barely softening on the edges. Add in a couple of tablespoons of water and put on a lid. Cook for several minutes, checking now and then and turning, adding a touch more water if needed to prevent burning. Once they’re softening and just starting to color, sprinkle them with the garlic powder, then push them to the edges of the pan.
Add two tablespoons water and place the sausages in the center of the pan. Lid and let them steam for a couple of minutes until the bottom of the sausages has browned. Remove the lid, scrape up any fond (dark bits on the bottom of the pan) turn the sausages over and continue to cook for several minutes with the lid off, tossing the vegetables as needed until the sausage is done all the way through. Add just a touch more water if the pan is in danger of burning. (A little trick is to rub the sausages across the bottom of the pan to pick up just a bit more color.).
When sausages are finished, remove from pan, turn up the heat and cook until peppers and onions are nearly dry and a bit darkened in places. Taste peppers and adjust seasonings on the peppers and onions. Serve on buns, sausage first or peppers first, your preference.
Keywords: Bell Peppers, Boston, complete skillet meal, Italian sausage, New England, Pork, Sandwiches, Sausage