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John Hagan

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italian sausage and peppers stove top or oven?

by John Hagan » Thu Sep 20, 2007 4:44 pm

Just got back from Chicago,used to be home, brought back some good Italian sausage. We have got some great home grown peppers, why not make the Italian wedding favorite sausage and peppers. My only question is which is the better method for cooking, stove top or oven. My thinking is maybe better caramelization in the pan, but maybe a rounder more complex blending of flavor going with the oven, say in a big le crusset dutch oven.
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Robin Garr

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Re: italian sausage and peppers stove top or oven?

by Robin Garr » Thu Sep 20, 2007 6:15 pm

John Hagan wrote:Just got back from Chicago,used to be home, brought back some good Italian sausage. We have got some great home grown peppers, why not make the Italian wedding favorite sausage and peppers. My only question is which is the better method for cooking, stove top or oven. My thinking is maybe better caramelization in the pan, but maybe a rounder more complex blending of flavor going with the oven, say in a big le crusset dutch oven.


Interesting thoughts, John. Personally, this dish strikes me as classic grill fare, and I'd personally make it in a black iron skillet for control (and maybe to skim out and discard <i>some</i> of the delicious grease).

I can't imagine that doing it in a dutch oven or casserole wouldn't work, though. Maybe try it each way on separate occasions and draw your own conclusions? To answer your question, though, go with the black iron skillet to make it the traditional way.
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by Ed Vermillion » Thu Sep 20, 2007 8:42 pm

Stove top in the dutch oven works great for us.
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by Heather Y » Thu Sep 20, 2007 10:43 pm

OVEN!
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by GaryF » Thu Sep 20, 2007 10:59 pm

I've always made mine on the stove top and they are invariably yummy.
I may try it in the oven next time sounds like it would work too.
Wish I had a grill.
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John Hagan

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by John Hagan » Fri Sep 21, 2007 8:44 am

Thanks for the input. I got almost a fifty fifity split on method when I googled it. Also of interest was the idea on adding some crushed tomatoes to it, also almost fifty fifty split.

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