A Year-Round Guide to Franklin and Nantahala

Yield: 4 servings. 1 pound link sausage (bratwurst, kielbasa, or Italian sausage) 4 tablespoons olive oil 1 teaspoon salt 2 teaspoons sugar 1 tablespoon fresh lemon juice 1 sweet red

Madison County Championship Rodeo

Yield: 4 servings. 1 pound link sausage (bratwurst, kielbasa, or Italian sausage) 4 tablespoons olive oil 1 teaspoon salt 2 teaspoons sugar 1 tablespoon fresh lemon juice 1 sweet red

Rosemary and Goat Cheese Strata

Yield: 4 servings. 1 pound link sausage (bratwurst, kielbasa, or Italian sausage) 4 tablespoons olive oil 1 teaspoon salt 2 teaspoons sugar 1 tablespoon fresh lemon juice 1 sweet red

Sausage with Peppers and Onions

sausage pepper onions

Yield: 4 servings.

1 pound link sausage (bratwurst, kielbasa, or Italian sausage)
4 tablespoons olive oil
1 teaspoon salt
2 teaspoons sugar
1 tablespoon fresh lemon juice
1 sweet red pepper, sliced lengthwise
1 habanero pepper, chopped
3 poblano peppers, sliced lengthwise
3 banana peppers, sliced lengthwise
1 large sweet onion, sliced
Sandwich rolls (optional)

Note: Always use rubber gloves when working with hot peppers.

Preheat oven to 400°. Place sausages on a parchment-lined baking sheet and bake for 20 minutes.

In a mixing bowl, whisk together oil, salt, sugar, and lemon juice. Place peppers and onions on a separate baking sheet and bake for 3 to 5 minutes at 400°. Toss the peppers and onions in the dressing, and serve over sausages as an entrée or on sandwich rolls.

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This story was published on Aug 01, 2016

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.