You want the perfect Juicy Italian sausage with that perfect caramel color? Well you hit the jackpot since this is the best way to cook an Italian sausage and how my family has been doing it for years. What NO GRILL?? NOPE!! You lose too much flavor on the grill and when you try this method you will save that grilling thing for brats and hamburgers 🙂 Oh !! I also included a Vegan alternative suggestion and how to. Be sure once you are done making the perfect Italian sausage to check out my Italian Sausage and Peppers.
This has to be the first thing I learned to cook. I cannot recall a time the smell of this little gem being in our house at some time in any given week. While my friends at school were having hotdogs we were having these. Truly the best thing on a bun. The seasonings of the Italian sausage and the deep robust flavors of green peppers fried to perfection gave the one and only perfect single bite of yumminess. The mix of flavor in this is just short of amazing and OH sooo simple to make.
Cutting peppers for different dishes can not only enhance the visual appearance of your meal but also can add functionality to the dish depending on its use. The common uses are to stuff, roll, dip, raw, sauté, grilled, fry or stir fry your peppers and if not cut properly for the purpose of use it can cause problems in your presentation, palate, and cooking of the finished dish.
The “Mother “of All White Sauce’s is “Béchamel”
It is the creamiest flavor enhancing sauce you will ever make and can be changed with added ingredients to make this sauce blend well with any dish. Simple yet packs a punch to any cuisine. Whether you pour it over or baking it with – Béchamel can take a simple dish to an exquisite level of a 5 star restaurant.
When you serve this, your guests or family will truly think you ordered this from a 5 star restaurant. This can be used as the main meal, side dish, opening to a 7 course meal, something to impress those important guests or just a little something special for two. It has tons of flavor and creaminess and the sauce places this in one of my top ten inventions.