Could you use some more easy, weeknight recipes? We’re trying to eat better, real food over here, but it can be challenging with our busy schedules.
That’s why I was so excited when our friends at Metropolitan Market asked if I’d like to give one of their weeknight recipes a try. They have some great tools on their website to help you find and save all kinds of yummy sounding recipes.
We tried the Italian Sausage and Peppers. My husband, my teen, and I all loved it. Our friends at the Metropolitan Market suggest you serve it with polenta or a crusty bread. We went ahead and had both-all the better for sopping up the balsamic goodness. Henry wasn’t a fan of the peppers, but he loved the sausage and the polenta. If you’d like to try it, too, we have the easy recipe right here. I also have a few notes on prep for you.
8 sausages, mild or hot
3 tbsp MM Olive Oil
1 tsp garlic, finely chopped
1 sweet onion, sliced
3 red bell peppers, sliced
3 green bell peppers, sliced
2 tbsp MM Balsamic Vinegar
Salt and pepper, to taste
Crusty bread or polenta, optional
Place sausages in a skillet with 1/4″ of water and 1 T. olive oil. Cover and steam for 5 minutes to warm through, then remove the lid, cook on medium heat, so the water evaporates, and the sausages brown. Continue until well browned and fully cooked, about 10-15 minutes. Cover, set aside and keep warm until the veggies are done.
Meanwhile, heat the 2 T. olive oil in a separate skillet over medium heat; add the garlic, onion, peppers, and garlic. Cook, stirring often, until peppers are soft. Remove from heat. Stir in the vinegar and salt and pepper to taste.
Pour the veggies over the sausages, cover and heat everything through thoroughly, about 5 minutes.
Serve with a crusty bread, pasta or polenta.
Notes from SFM: My husband and I both thought the MM balsamic vinegar was the star of this show. If you’re recreating this with pantry staples, make sure you use a really thick, high quality balsamic.
If you want to cut down on chopping, you can buy precut veggies. We also thought it would have been fine with one or two fewer peppers (We got really gorgeous, big ones). This recipe would also be a good way to use leftover veggies you have in the fridge.
If you try this, we’d love to hear how you liked it! Remember you can also explore lots more options on the Metropolitan Market web site, and you’re sure to be inspired when you shop there. If you haven’t been in a while, do yourself a favor and treat yourself. It honestly feels more like a vacation than a grocery trip! It’s bright and clean and just full of amazing, locally sourced products and pretty things to fill your cart! Don’t forget, “The Cookie!”
Disclosure: I was provided with a gift card to the Metropolitan Market to facilitate this post. As always, the opinions are all my own!