Sausage and Peppers

Now I prefer traditional sweet Italian sausage, or hot if you're feeling spicy. Although if you want hot sausage, I would recommend sweet Italian sausage because I believe the flavor to be better and then add our Trini sauce to it or red pepper flakes and spice it up that way.

However, Ryan doesn't like pork so if you don't like pork like him and you can find Italian turkey sausage, go for that. (Obviously, the fact that this recipe was traditional pork sausage means it was just for me *wink*)

So lay about a tablespoon or two of EVOO in your pan n throw in your chopped/minced garlic about a tablespoons worth. As the garlic warms and gets more fragrant toss in your onions and bell peppers (I love using them frozen from the store to save time). 

Almost immediately after, throw in your sausages so they can all cook together without overcooking the peppers and onions. You can use a pack of sausages for this. Your choice to either cut them into smaller pieces or slice them vertically and throw them in as whole split sausages.

Add some salt, pepper, oregano, and basil. Let the sausage cook until they are no longer pink and you know they're done. 

This is a great and tasty dish that you can pair with rice, pasta, or throw it on a roll! Enjoy!

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