Tomorrow we have to crank out 450 pounds of sausage to be ready for our market season.  With so much work to do, I need a lunch that offers stamina, but that can take care of cooking itself.  Enter sausage and peppers, à la my great friend, Heather Guyer.  She likes to make this when I pop over to her house to mooch a drink, because we can spend more time gossiping and less time paying attention to the stove.  It is now part of my regular repertoire because it is so easy — especially with the sliced peppers that I put in my freezer last summer.  I often double the recipe and use my large turkey roasting pan to accommodate it, because the rewarmed leftovers are so darned tasty.

Serves 2-4

1-2 large onions, sliced into rings

1-2 sweet bell peppers, sliced into strips

1 pound link sausage: sweet Italian, hot Italian, andouille, chorizo, breakfast, bratwurst, or any savory sausage will do

1 cup water

 

Preheat the oven to 350 degrees.  Toss the onions and peppers in a 9×12 baking pan, then lay the sausages on top.  Pour in the water and bake, uncovered, for one hour.  I told you it was easy.