Sunday Supper {Roasted Sausages, Peppers & Onions}

Our first Sunday Supper of the year was a delicious, hearty, comfort meal – roasted sausages, peppers and onions with cheese grits. Yum! This is a pretty easy recipe to enjoy on a school night, especially if you have time to cut all the veggies in advance.

Roasted Sausages, Peppers & Onions

Modified from Ina Garten  Modern Comfort Food

  • 1 large yellow onions, cut in 1/2″ wide wedges through the core
  • 1 large red bell pepper, cored, seeded, and cut in 1/2″ strips
  • 1 large orange bell pepper, cored, seeded, and cut in 1/2″ strips
  • 1 large poblano pepper, seeded and cut into 1/4″ strips
  • 1 medium fennel bulb, halved, cored, and sliced crosswise 1/4″ thick
  • 1 tablespoons minced garlic (3 cloves)
  • 1 teaspoon dried oregano, crushed in your hands
  • salt and freshly ground black pepper
  • good olive oil
  • 1 pound sweet Italian sausage
  • 1 pound hot Italian sausage
  • 1 pint red cherry tomatoes
  • 1/3 cup dry white wine, such as Pinot Grigio
  • 1/2 cup julienned fresh basil leaves
  • Freshly grated Italian Parmesan cheese, for serving

Preheat the oven to 400 degrees. Arrange two racks evenly spaced in the oven.

Put the onions, bell peppers, poblano peppers, fennel, garlic, oregano, 1 tsp of salt, and 1/2 teaspoon black pepper in a large (14 x 8-inch), shallow roasting pan. Drizzle with olive oil and toss well. (Don’t crowd everything in a smaller pan; the vegetables won’t brown.)

Separately, on a sheet pan, toss the sausages with a little olive oil and spread them out in one layer. Place both pans in the oven for 20 minutes.

Toss the vegetables and transfer the sausages to their pan. Add the tomatoes. Pour in the wine and roast for another 25 to 30 minutes, turning the sausages to brown evenly. Off the heat, sprinkle on the basil, toss well, taste for seasonings, and serve hot with grated Parmesan on the side.

Amanda’s Cheese Grits

I’ve honed this recipe over the years :-) They are definitely an indulgence!

  • 3 cups chicken broth
  • 1 cup whipping cream
  • 1/4 cup butter
  • 1 tsp salt
  • 1 cup quick cook grits
  • 1 cup white cheddar cheese (gouda is also delicious)
  • 2 cloves minced garlic

Bring broth, cream, butter and salt to a boil in a large saucepan. Reduce heat to a simmer and whisk in grits. Cook, whisking constantly, until mixture is smooth and grits have thickened. Stir in cheese and garlic. Cook just a minute or two until thoroughly heated.

I hope you have a wonderful week ahead. It’s our first full week back to school and work and I am in COMPLETE denial that is the last half of John’s senior year. He only has two classes at school and is home by 10:40 AM. At least I’ll have him around more than usual. <3

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