I was first introduced to the combination of sausage and peppers at the Renaissance Festival in Minneapolis It was a ‘Knave Sandwich’ (I think).
Basically, it was sausage, peppers, and onions in a bun. I loved it.
As I progressed to adulthood and could no longer eat everything in sight I started eating the sausage, peppers, and onions without the bun.
As I started cooking and paying attention to what I ate I played around a bit more with the combination. I finally learned that I could eat anything I wanted to eat – I just couldn’t eat as much of it as I wanted to eat.
(When I was in college, working at a diner, my favorite snack was a big bowl of mashed potatoes swimming in gravy. I weighed 95 lbs.)
This is one of my favorites sausage & pepper recipes: Warm Pasta Salad.
Click here to Pin Pasta Salad with Sausage & PeppersPrint
Pasta Salad with Sausage & Peppers
We like having this salad warm, for dinner.
- Prep Time: 10
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Pasta
- 1 1/4 cups (4oz, 120gr) bite-sized pasta
- 12oz (360gr) sausages, any flavor
- 1/2 red pepper. sliced
- 1/2 yellow pepper, sliced
- 1 onion, sliced
- 2 tbs olive oil
- 2 tbs red wine
- 1 tbs Worcestershire sauce
- 1 tbs red wine vinegar
- 1 tbs whole grain mustard
- 1/3 cup (1.5oz. 45gr) shredded cheese
- 2 tbs fresh marjoram leaves
- Cook pasta according to package directions. When done, drain.
- Heat 2 tbs oil in large skillet.
- Add onions, peppers and sauté for 10 minutes, until starting to get tender.
- Ass sausage to skillet and sauté until cooked through.
- In a small bowl whisk together the wine, Worcestershire, vinegar and mustard.
- When sausages are cooked and pasta is done and drained, add the wine mix to the skillet.
- Bring to a boil, stirring to combine, then remove from heat.
- Add pasta and herbs, stir well.
- Put into a large pasta or salad bowl, sprinkle with cheese and serve.
Substitute dried 1 tsp dried marjoram or oregano for the fresh.
- Serving Size: 1/2 recipe
- Calories: 1100
- Sugar: 7.2 g
- Sodium: 1830.2 mg
- Fat: 75.2 g
- Saturated Fat: 24.8 g
- Trans Fat: 0 g
- Carbohydrates: 60.3 g
- Fiber: 4.3 g
- Protein: 40.1 g
- Cholesterol: 146.4 mg
Keywords: pasta salad, pasta, sausage, peppers
It’s July already!
That means the last of the early flowers are done and we have geraniums and impatience to admire for the rest of the summer.
And roses provided the rabbits don’t eat them.
Or the deer.
This was my clematis after I finally managed to rabbit-proof the stems so it could grow.
It’s not quite as prolific as I had hoped, but we are most pleased, regardless.
I also kept the rabbits away from the lilies this year.
I protected them with one of my tomato cages…. Which, of course, means that I had to come up with another way to cage the tomatoes.
(I cage the Roma’s which are determinate and I grow as bushes. The indeterminate are tied and trimmed. Now you know.)
Now the flowers I like to see are on the squashes and pumpkins and tomatoes. Food flowers!