Chicken Sausage with Peppers (4)


Italian-Americans have a traditional dish made with Italian sausages and peppers. It is a hearty dish but it can be quite oily as the fat leaches out of the sausages. If you substitute chicken sausages and cook them on a rack above a roasting tin before adding them to the mixture of roasted red, orange and yellow peppers, onion and garlic you will have a much lighter but just as tasty a meal.

Pre-heat oven to 350 degrees F

1 pound of chicken sausages

1/2 a large onion – sliced and the slices separated into individual pieces of onion

6 garlic cloves – peeled and cut in half

3 peppers (1 red, 1 yellow, 1 orange) – de-seeded and cut into slices

1 – 2 tbsp. olive oil

Salt and freshly ground black pepper

Place the sausages on a rack above a roasting tin.

Put the onion, garlic and peppers in a mixing bowl, pour over the oil, toss well and season with salt and pepper.

Tip mixture onto a roasting tray and cook both sausages and pepper mixture for 30 minutes.

Slice sausages and add to the peppers and onions and serve immediately.