Dan HenryDan Henry is a former Food Production Manager who spent 20 years in Hotel prep and banquet kitchens. He has worked with some of the country's top chefs. Dan has also been the Head Chef for his tailgating buddies for all of those years. He has perfected the art of cooking outside for large crowds. He has several published tailgating recipes and has recently started his own website, the tailgatingpros.com.
Hi I am Dan, I am with the Tailgating pros. I am back, we are going to make sausage and peppers. I got about four pounds of sausage here. I pre-prepped this yesterday. I cut it into one inch cubes, put in the freezer bag for easy transportation. We are just going to dump this in here. We are going to spread it up, we are going to throw it on the grill, we are going to brown all four sides, we are going to leave it on there for about 20-25 minutes.
Its been about a half hour; lets see whats going on. Oh yeah, looks good, everything is nice and brown. And listen, you dont have to cook this stuff in the pot, I just do it in the pot, because I like to keep the juices, you can throw the sausages directly on the grill and then wrap up before you put the peppers and the onions in there, you can throw it in the pot. So, its probably a little quicker to just cook it directly on the grill, okay. So, weve got two cups of onions, two cups of green peppers, and two cups of red peppers. We want to put about tablespoon of oregano and half a teaspoon of pepper. Stir that around a little bit; put the lid on it, put it right back on. We are going to wait for the veggies to cook and it will be time for some sausages and peppers. Its been 25 minutes; stirred up a little bit, look at all those nice juices in there from the sausage and from the vegetables. Now this dish can be served in a number of ways, they can stand alone by itself in a bowl, just the sausage, peppers and onions. Thats good, it can also be served over pasta, however, the way I like to eat it, is in a roll with some American cheese. Couples of slices of American cheese, throw that baby up, you are ready to go and thats how we do sausage and peppers.