Monday, August 1, 2011

Breaded Sausage and Peppers Are From, Not For, the Heart; A Family Recipe That's A 'Shore' Thing in Spring Lake, N.J.

You never know when a good recipe will present itself.

My husband and I were on vacation last week. A whirlwind tour took us from Staten Island to Boston to welcome our fifth grandchild (an adorable little girl!), to Lavalette, New Jersey for two nights at a friends beach house to celebrate a milestone birthday, and finally to the Breakers Hotel in Spring Lake, New Jersey, another shore town a little closer to New York where we finally relaxed. We had almost come full-circle.

The weather was with us all the way and on the day we headed to Spring Lake we were invited with another couple to see the ocean front home of a family from Staten island whose children had attended the same school as ours.

The house was lovely, full of art, photos and beach details without being fussy or overdone. The color scheme was reflective of the ocean, sand and beach grass just steps away from the house. There were breathtaking ocean views on every level.

In this close-knit family, the kitchen was the heart with children and grandchildren coming in and out. This was a dream kitchen but not just for show....there was a something wonderful cooking in the oven, the scent permeating the large open room.

We didn't intend to stay for lunch but when our husbands spied the source of the aroma we knew our hotel arrival would be a bit delayed. The dish was breaded, fried sausage with peppers.

Our gracious host explained that it was her mother's recipe who by all accounts was a fantastic cook. Probably Neapolitan in origin, it has become a family favorite of theirs, not just because it's delicious but it also can be made ahead and served easily when there is a large crowd.

While it's not exactly a 'heart-smart' recipe, my husband and I are already vowing to eat salad for the rest of the week so we can enjoy the sausage cooking deliciously in my oven, guilt-free!

Breaded Fried Sausage with Peppers
Serves six (increase ingredients for more people)

8-10 sweet Italian sausage
2 cups seasoned bread crumbs
2-3 eggs
4 large peppers (I used 2 red and 2 yellow)
Oil for frying

  • Butterfly sausage lengthwise set aside
  • Whisk eggs in bowl
  • In another bowl add seasoned breadcrumbs
  • Dip sausage in egg to coat, then dip in breadcrumbs to cover completely.
  • Heat oil in fry g pan and add sausage browning on both sides.
  • Separately, saute or oven cook julienned peppers.
  • When sausage is cooked and drained, place in baking pan adding peppers.
  • Bake for an hour or so at 350 degrees until peppers are tender.
  • Serve with crusty bread and salad.

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