Ingredients with Measurements:
- 4 Carrigaline Beech Smoked Sausages
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can diced tomatoes (14.5 oz)
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed: None
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onions and garlic and sauté for 2-3 minutes until softened.
3. Add the chopped bell peppers and sauté for another 2-3 minutes.
4. Add the diced tomatoes, smoked paprika, and dried oregano. Stir to combine.
5. Add the Carrigaline Beech Smoked Sausages to the skillet and cook for 10-12 minutes, turning occasionally, until browned on all sides and cooked through.
6. Season with salt and pepper to taste.
7. Garnish with fresh parsley and serve hot.
10 minutes preparation time, 20 minutes cooking time
5. Temperature: Medium-high heat
Serving size: 4 servings
Nutritional information:
- Calories: 320
- Fat: 22g
- Carbohydrates: 12g
- Protein: 18g
Substitutions for ingredients: You can substitute any type of smoked sausage for the Carrigaline Beech Smoked Sausages.
Variations: You can add other vegetables such as zucchini or mushrooms to the skillet.
Tips and tricks: Make sure to turn the sausages occasionally to ensure they cook evenly.
Storage instructions: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions: Reheat in the microwave or on the stovetop until heated through.
Presentation ideas: Serve the sausage and peppers on a platter with a sprinkle of fresh parsley.
Garnishes: Fresh parsley
Pairings: This dish pairs well with crusty bread or rice.
Suggested side dishes: A simple green salad or roasted vegetables would be a great side dish.
Troubleshooting advice: If the sausages are not browning evenly, adjust the heat and turn them more frequently.
Food safety advice: Make sure to cook the sausages to an internal temperature of 165°F to ensure they are fully cooked.
Food history: Carrigaline is a town in County Cork, Ireland known for its smoked cheese and sausages.
Flavor profiles: The Carrigaline Beech Smoked Sausages have a smoky and savory flavor that pairs well with the sweet and tangy peppers.
Serving suggestions: Serve this dish as a main course for dinner or as a hearty brunch dish.
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Region: Irish