We know what it’s like at the end of the week, most of your meal ingredients are gone and you’re staring at a half-empty fridge questioning how you’re going to combine a meal with the most random of foods you’ve got left.
Or on the other hand, you’re the kind of person who buys the exact same grocery shop every week and can’t think of any new ideas or ways to improve meals for your staple shop ingredients. Well if you fit into either of those two categories then you’re in the right place!
Sausages and peppers are such a sweet combo, you’ve got such a variety in choice of meats for sausages including chicken, beef, and pork all of which are made with herbs and spices to give amazing pleasure.
This mixed with the sweet and crunch of peppers just makes a terrific pairing for any variation of dinner. But what else can you serve with sausages and peppers?
Today we’ll be sharing with you some ideas on how to optimize your two ingredients of sausages and peppers by showing you some great partnering foods and recipe ideas.
Sausage and Pepper Stir fry (20 to 30 minutes)
Our first option would be to create a lovely stir fry with your sausages and peppers.
A stir fry is a quick and easy one-pan (or wok) option that requires no real cooking expertise but will guarantee flavor and happy tummies.
- Red or white onion
- Soy Sauce (or pre-made shop sauce of your choice)
- Bean sprouts
- Fresh noodles or boil in the pan noodles
- Herbs and spices (we recommend paprika and oregano)
- You’ll want to start by chopping all your ingredients up with a knife into smaller pieces.
- Cook-off your sausages first until they’re crispy with some chopped garlic, then add all your veggies with some until they’re as soft as you like,
- Add your fresh noodles (rice or egg tend to be the best)
- Finish by adding your choice of sauce and spices.
If noodles aren’t your thing then you can always alternate them out for rice or leave the carbs out completely and plate up with some steamed broccoli on the side!
Sausage, pepper and mushroom risotto (1 hour)
Most people stay away from risotto in fear of messing it up and we must admit, it can sometimes be a labor of love but it’s so worth it for the end result.
- 5 cups of chicken broth
- 2 tablespoons of butter
- ½ white onion (finely chopped)
- 4 ounces of button mushrooms (chopped)
- ¾ cup of dry white wine
- 1 ½ cups of arborio rice
- Salt and pepper
- Bring the broth to a simmer in a large saucepan then cover the lid and reduce the heat to low.
- In another saucepan, melt the butter, then saute the sausages and onions until they’re cooked through for about 5 minutes.
- Then add your diced mushrooms and peppers and saute until tender, stirring continuously so they don’t burn - add your salt and pepper.
- Add your rice to the sausage and veggies along with the wine and simmer until the wine has evaporated.
- Add ½ cup of chicken broth in and stir until absorbed, repeat this process until the rice is tender and the mixture is creamy. It should take about 25 minutes, then you’re ready to serve!
Sausage and pepper casserole (1 hour)
Sausage casserole is a great winter warmer one when you need to use up the last of your ingredients in the fridge, requires minimal extra ingredients as well, and will be ready in 3 easy steps.
- 1 onion (finely chopped)
- 1 crushed garlic clove
- 1 celery stick (chopped)
- ½ tsp ground cumin
- ½ tsp chili flakes
- 2 x 400g chopped tomatoes
- 400g can white beans
- Salt and pepper to your taste
- Put 1tbsp of oil into a large casserole pot and cook the onions on medium heat for 5 minutes until soft. Then tip in the garlic, peppers, and celery mix and cook for 5 more minutes.
- Turn heat to high and put in the sausages, brown them for a few minutes and then turn the heat down and add your spices and seasoning whilst stirring. Pour in tomatoes and then bring to a simmer then cover for 40 minutes, checking and stirring occasionally.
- Drain your white beans in a sieve before adding them to the pot. Cook for a further 5 minutes then serve with your choice of rice, pasta, or potatoes.
Fancy hot dogs (45 minutes)
Hot dogs are always a firm favorite with the family but can sometimes end up being a bit bland, that’s why we’ve put a spin on the American classic so you’ll never get bored of eating them.
- 2 diced onions (red or white)
- 1 clove of crushed garlic
- ½ cup oil-packed sun-dried tomatoes (chopped)
- White sub bread rolls
- Chop peppers, tomatoes, onions and crush the garlic in preparation.
- Heat grill oven to medium and once ready add sausages on a pan and cook for 6 - 12 minutes, turning every few minutes.
- Meanwhile, add onions and peppers to a saucepan on medium heat and season with salt and pepper, cook for about 5 minutes. Stir in garlic midway through. Then add the sundried tomatoes.
- Cut and prepare your sub rolls, adding the sausages to them once they’re out of the grill oven and then topping with the cooked peppers, onions, and tomatoes.
These hot dogs are great on their own or can be paired beautifully with a fresh side salad and even some homemade cajun potato wedges.
We hope this article has helped you find some new ways to serve your sausages and peppers, we know how hard it can be to mix up our recipes every so often.
Cooking doesn’t have to be stressful, you can pair sausages and peppers with almost anything and it’ll taste delicious.
Pasta, rice, and potatoes are always a good go-to when you’re stuck, and don’t forget to include your greens spinach, broccoli, and green beans will bulk out your meals meaning you’ll stay nice and full.
Don’t be scared to season your food, it doesn’t have to be crazy spicy but just adding a few extras like paprika, cumin, basil or oregano can make your sausages and peppers have a whole new dynamic!