Ever have a weekend where you felt like you completely wasted just about every last minute of it? This past weekend I could not get motivated to save my life. Even staring at the wall watching paint dry seemed like more effort than I cared to exert. The most productive thing I did all day Saturday involved drinking a bottle of wine. I felt very accomplished, and slightly buzzed.
I did, however, muster the energy to make one of my favorite go-to meals, these Loaded Italian Sausages with Peppers and Onions! As a Wisconsinite who loves his bratwursts, these Italian sausages are the next logical evolution. They satisfy any comfort food cravings you may have. Packed mouthwatering Italian flavors with sloppy sauteed veggies in pasta sauce, and stretchy mozzarella cheese, what’s not to like?
If you don’t trust yourself to thoroughly cook brats and sausages, get yourself a good meat thermometer. It takes all the guesswork right out of the equation. Eating way overcooked brats and sausages that likely finished cooking 15 minutes earlier is never an appetizing proposition, as any delicious juices have long since vacated the premises. Just stick the temperature probe in the open end of the brat (so you don’t break the casing) and if it reads higher than 160 degrees, it’s time to eat!
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Loaded Italian Sausage with Peppers and Onions
- 5 Italian Sausage
- 1 Green Bell Pepper cut into strips
- 1/2 Onion sliced
- 1 cup Pasta Sauce
- 5 Brat Buns
- 4 oz Mozzarella Cheese
- Cook sausage in pan while veggies saute in separate pan.
- Once onions and peppers have softened add the pasta sauce and heat till warm.
- Place sausage on bun with pasta sauce and veggie mixture, top with cheese and broil on low to melt.
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