The Philly girl in me craves italian sausages on potato rolls with onions and peppers. There’s something about the smell of the caramelizing onions and soften peppers that makes me drool. I decided to come up with a recipe that would combine these flavors but have a bit more vegetables for a more well rounded meal. Well, maybe not more rounded but give me a boost of veggies. Why not serve the sausage, peppers, and onions over sautéed spinach? Garlicky sautéed spinach sounds like the perfect bed for this meal. I’m persnickety about sausage. I like to know that it was handmade by a butcher. Someone I can talk to about the ingredients that go into it. Like no breadcrumbs or fillers or checking on their seasonings. I recently made a mistake and grabbed some chicken and hatch chili sausages-man doesn’t that sound good? Perfect for breakfast! But I didn’t read the label closely enough and boom there it was when I pulled them out of the freezer: contains beer. Argh! Really? I’m sure for most people that’s not even a thought but for me, well unfortunately they had to go. I’m glad I took the time to read the label before I defrosted them and cooked them. That could have been quite the mistake. This recipe is easy to make and feeds a crowd. I like to cook off the sausages, hold them, then cook the onions and peppers in the same pan and once they are cooked add the sausages back in to warm back up in the cooked vegetables. The spinach is easy too. I like to start wilting it in a little olive oil and then add in the garlic. That way the garlic doesn’t get burned and have an bitter flavor. Just be sure to get more baby spinach than you think you need-it wilts down to nothing.
- 8 large mild italian sausages
- 3 large sweet white onions. Peeled, and sliced into half rounds.
- 4 bell peppers (no preference on color). Peppers seeded and cut into strips.
- 2 11 oz clam shells of baby spinach
- 5 cloves of garlic minced
- 2 tsp olive oil
- salt and pepper to taste
- In a large shallow pan cook the sausages until cooked through. You might want to poke a few holes in the sausages with a knife or fork so they don't split. I like to cover the sausages for a few mins. to help them cook then uncover and turn to brown all sides.
- Remove the sausages and wipe out the pan.
- Add 1 tsp of the olive oil and all the cut onions and peppers.
- Start sautéing the vegetables, stirring occasional, and add a 1/2 tsp of salt.
- When the onions are starting to brown and the peppers are softening add the sausages back to the pan. Cover the pan and simmer on medium low.
- In another pot, set the heat to medium and add 1 tsp of olive oil.
- Add in the spinach 2 handfuls at a time as it starts to wilt. Tossing frequently with tongs.
- Once you have it all in the pot, add in the minced garlic.
- Stir to combine and cook for 2 mins.
- To serve, place garlicky spinach at the bottom of a large serving bowl. Arrange sausage, peppers, and onions on top of spinach.