Italian Turkey Sausage with Three Peppers

Italian Turkey Sausage with Three Peppers Recipe
Becky Luigart-Stayner; Cindy Barr
Use a variety of bell peppers--red, yellow, and orange--for visual appeal. Crushed red and ground black round out the peppers of the recipe's title.

Yield:

6 servings (serving size: 1 sausage link, 1/3 cup bell pepper mixture, and about 1 cup potato)

Recipe from

Cooking Light

Nutritional Information

Calories 358
Caloriesfromfat 30 %
Fat 12.1 g
Satfat 3.1 g
Monofat 5.6 g
Polyfat 3 g
Protein 21.3 g
Carbohydrate 41.2 g
Fiber 5.2 g
Cholesterol 78 mg
Iron 2.1 mg
Sodium 861 mg
Calcium 35 mg

Ingredients

3 pounds red potatoes, quartered
Cooking spray
4 teaspoons olive oil, divided
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
6 hot Italian turkey sausages (about 1 [19 1/2-ounce] package)
3 bell peppers, cut into 1/2-inch strips
2 garlic cloves, minced
2 tablespoons balsamic vinegar
1 teaspoon dried rosemary
1/4 teaspoon crushed red pepper

Preparation

Preheat oven to 375º.

Arrange the potatoes in a single layer in a roasting pan coated with cooking spray. Drizzle with 1 teaspoon oil, and sprinkle with 1/2 teaspoon salt and black pepper. Toss to coat. Bake at 375º for 40 minutes or until tender, turning occasionally.

While potatoes cook, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Pierce the sausage casings several times with a fork. Add sausages to pan; cook 5 minutes or until lightly brown. Remove sausages from pan.

Heat 2 teaspoons oil in pan. Add bell peppers; sauté 5 minutes or until tender. Add garlic; sauté 1 minute. Stir in 1/4 teaspoon of salt, vinegar, rosemary, and crushed red pepper. Return sausages to pan; cover and cook over medium-low heat 15 minutes or until the sausages are done.

Rick Rodgers,

Cooking Light

November 2004
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