Sausage & Peppers

Sausage & Peppers

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Sausage & Peppers
Roast the sausage, peppers and mushrooms in the oven and you’ll never go back to making them on the stove. This sheet-pan(easy clean up)dinner is ready in an hour. Sausage and peppers on Happensatthebean.com #happensatthebean
Cook Time 1 Hour
Servings
People
Ingredients
Cook Time 1 Hour
Servings
People
Ingredients
Instructions
  1. Preheat over to 400F degrees.
  2. In a roasting pan combine, peppers, onions, garlic and mushrooms. Add salt, pepper and red pepper add oil and mix to combine.
  3. Using a fork or toothpick, prick hole all over the sausage. Place sausage on top of vegetables.
  4. Roast for about an hour, turning occasionally until we’ll browned.
  5. Serve.

Cornbread Stuffing


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Cornbread Stuffing
This Southern cornbread dressing recipe is a classic. This “recipe” originated from my Great Aunts. They never measured anything when cooking, it was all done by feel. It’s made with celery, onions, cornbread, breakfast sausage and fresh sage. You can prepare several days ahead of time and refrigerate. If you like baked clams, stuff your clams with this stuffing instead of the typical bread crumb mixture. I promise you will not be disappointed.
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 24 hours
Servings
people
Ingredients
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 24 hours
Servings
people
Ingredients
Instructions
  1. Cook sausage oven medium heat, using a spoon to break up. Cook until meat loses pink coloring, about 8 minutes.
  2. add celery and onion, cook until soft about 10 more minutes.
  3. In a large bowl mix cornbread, breadcrumbs and sage. Add sausage mixture and mix. Add stock slowly and combine with cornbread. Season with salt and pepper(don't be shy).
  4. Transfer to a large buttered baking dish. Let rest over night in fridge, covered.
  5. Preheat oven to 350F. Bring dish to room temperature, bake uncovered for 1 hour. Rest at least 1o minutes prior to serving.