Sausage, Green Peppers & Onions
Yield
8 servingsPrep
40 minCook
20 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
sausage
rope |
|
| 2 | each |
green bell peppers
sliced |
|
| ¼ | teaspoon |
salt
|
|
| 2 | each |
onions
md, sliced |
|
| ¼ | teaspoon |
black pepper
|
|
| 4 | tablespoons |
butter
or margarine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
sausage
rope |
|
| 2 | each |
green bell peppers
sliced |
|
| 1.3 | ml |
salt
|
|
| 2 | each |
onions
md, sliced |
|
| 1.3 | ml |
black pepper
|
|
| 6E+1 | ml |
butter
or margarine |
|
Directions
- Cut sausage into 5-inch sections.
In a large pot, boil sausage for approximately 30 minutes.
In a skillet, melt butter and on medium low heat, add green and onions. Cover. Stir occasionally until peppers and onions are tender.
Remove vegetables from skillet and add sausage links. Fry on medium heat until brown.
Add green peppers and onions. Turn off heat.
- Serve on hot dog buns with mustard.
Serves 8
