Well, here we are, almost a half a year gone and this is the first I’ve gotten around to posting here. For some reason it seems like there is always more ‘to do’ than day in my days. Today some of my time is being taken up thinking about the Father’s Day Breakfast that I’ll be involved in preparing and serving at the Legion on Sunday.
We’ve been preparing and serving meals at the Legion now for the last few years. Along the way, we’ve come across some recipes which end up being rather popular with our guests. One that has been enjoyed since we first introduced it is called “Sausage Medley”. It’s pretty simple to put together and can be served hot or cold.
We’ve made it with different kinds of sausage but I recommend using a mild Italian sausage. This is a recipe which is not so much dependent on quantities as much as the combination of ingredients. You want to aim for a balance of the sausage, peppers and onions. So, here’s the list of ingredients:
Mild Italian Sausage
Peppers — I usually use Green, Red, Yellow and Orange
Zesty Italian Salad Dressing
Boil and then cut your sausage into pieces. I usually slice them about a quarter inch thick. Then gently brown them in the frying pan. Cut up the peppers and onions into roughly one inch chunks and place them into a baking dish with the browned sausage. Sprinkle the Italiano seasoning on and then toss all the ingredients in the salad dressing. Don’t overdo on the dressing. You want the flavour to absorb into the food but you don’t want it swimming in liquid.
Keep in mind that your peppers and onions will release liquid as the dish bakes. Also keep in mind that your seasoning contains oregano which can be a strong flavour. Go minimal and then adjust as needed.
Cover your dish and bake in a 350F oven for about an hour. You want the sausage fully cooked, the onions and peppers soft but not overcooked.
For crowds of 100 or more we prepare this dish in a counter top roasting pan and omit browning the sausage in the frying pan. Don’t omit boiling the sausages. It can be prepped the day before by assembling the ingredients in the pan it is going to be baked in, covering and refrigerating. This has the effect of marinating the ingredients in the seasoning and dressing. You might need to add a bit more dressing before baking it the next day.
We get some lovely bratwurst and octoberfest sausage from a farmers market when we serve large crowds. The Italian sausage can be pretty pricey. The important part is to not use sausage that is greasy or loaded with sodium which is why we prefer to get them from a farmer’s market than a commercially produced sausage.
In the counter top roaster, we start the dish off at full heat and then lower it to ‘roast’ gently after the ingredients are heated through.
Let me know if you try this out and how you like it.