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Old 04-15-2007, 11:08 AM   #1
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Sausage, onions, peppers, one SS pan?

Let me run this by you and please tell me if you think it will work.
I'd like to cook the above subject line in one pan, I'd like to use my new SS saute pan. I will not be making a gravy, so don't intend to deglaze. I'm hoping enough oil doesn't sticky things up too bad on the bottom of the pan. Here's what I plan to do; Start the sausage links in some oil and lightly brown, add the onions and peppers and some butter for added flavor, get everything integrated and semi-cooked, then put the lid on it and put it in the oven to finish it off. 350 for 1/2 hour maybe? I'm hoping by putting it in the oven that about the time things might be starting to stick... they won't. I remember someone I used to know cooking the sausage in the oven, I think they used a spearate pan for the veggies on the stove top, it was a long time ago, and I liked it better than if done the whole way on the stove top.

What do you think? Worth a try?

Thanks
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Old 04-15-2007, 11:23 AM   #2
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looks good to me, just don`t use too much in way of oils/fats plenty will come out of the sausage during cooking, it Might be an idea to add just a Little bit of liquid to the pan before putting it in the oven too.
you get a better heat to food contact and it ensures nothing burns at the start that can taint the food.

I`ve done exactly what you`re doing, but I do mine stove top only, and I cook the sausage 1`st and then do the veg in those oils and return the sausage again when nearly done.

same effect really :)
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Old 04-15-2007, 11:27 AM   #3
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YT has a good alternative to your method. Either way is good.

After you empty the pan, get it hot on the stovetop and add some tap water and stir it around with a flat spatula to clean the pan easily. You are basically deglazing the pan, but to clean it, not for a sauce.
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Old 04-15-2007, 12:16 PM   #4
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Thanks. I'll add a little water to the pan before I stick it in the oven. Who know... maybe it will deglaze itself while in the oven.
I'll let you know how it comes out.

Oh, and I used to do it all on the stovetop, using either a second pan or reserving the sausage in a bowl and using the same pan, but I'm trying to get it down to one pan only that gets dirty in the cooking process. I'm lazy like that
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Old 04-15-2007, 12:21 PM   #5
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I swear I posted my Italian Sausage & Peppers recipe here earlier this week, which is made in one stainless saute pan, and if you keep the heat under control, nothing sticks to the pan.
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Old 04-15-2007, 01:39 PM   #6
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Quote:
Originally Posted by pacanis
Thanks. I'll add a little water to the pan before I stick it in the oven. Who know... maybe it will deglaze itself while in the oven.
I'll let you know how it comes out.

Oh, and I used to do it all on the stovetop, using either a second pan or reserving the sausage in a bowl and using the same pan, but I'm trying to get it down to one pan only that gets dirty in the cooking process. I'm lazy like that

My suggestion to add water for deglazing was for AFTER you finished cooking and emptied the pan.
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Old 04-15-2007, 01:50 PM   #7
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Quote:
Originally Posted by Caine
I swear I posted my Italian Sausage & Peppers recipe here earlier this week, which is made in one stainless saute pan, and if you keep the heat under control, nothing sticks to the pan.
It might stick if you add cold butter to the pan. Try melting the butter first and then add it. I remember you making rabbit (yum) but I have not found you It sausage & peppers yet...still looking.
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Old 04-15-2007, 01:54 PM   #8
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Quote:
Originally Posted by pacanis
Thanks. I'll add a little water to the pan before I stick it in the oven. Who know... maybe it will deglaze itself while in the oven.
I'll let you know how it comes out.

Oh, and I used to do it all on the stovetop, using either a second pan or reserving the sausage in a bowl and using the same pan, but I'm trying to get it down to one pan only that gets dirty in the cooking process. I'm lazy like that
2 points, water`s ok to add but a drop of whatever beer you`re drinking at the time is better and you only want a few T Spoons, nothing more.

point 2, I never used a second pan or bowl, I was Mega Super Hyper Lazy and put them on the plate I was going to eat off anyway
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Old 04-15-2007, 02:16 PM   #9
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Italian sausages with sweet peppers and onions are one of my family's favorite things to eat so I've been making these for years. Here's what I do: I put the sausage in a skillet with a couple Tbsp. olive oil and just barely brown them. Add hot pepper flakes (optional) then remove and add the peppers and onions cut into 2 inch chunks. Do the same with those. Deglaze the pan with 1/4 cup red wine, not water. Place all ingredients into a roaster or pan of your choice . Cover and roast at 325 for about 40 minutes. Remove the cover, turn all of the ingredients over, (just mix them up) and roast uncovered at 350 for about 15 minutes. If there is a lot of fat in the roaster drain it out with a baster or spoon at this time.
You can brown and roast them in the same pan if you choose to. Absolute perfection. You will wind up with the most flavorful, beautifully browned sausages you ever ate. Nothing sticks. Do not add oil to the roaster, the sausages give up a lot of their own fat. Ahhhh it's good to be Italian.
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Old 04-15-2007, 02:40 PM   #10
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You may have Caine. I didn't search before asking and wanted to combine all my concerns, like using a SS pan for one. I've always used non-stick and am still concerned when I cook something I haven't cooked before in SS.

I know Andy. I was referring to YT's advice about adding water as a cooking medium before putting in the oven. I was thinking this might lead to a deglazing of sorts as things are baking and bubbling.

YT, I already added about 1/3c water and it's baking as we speak, but upon Drama's advice about stirring things up as it's baking, I will recheck my liquid level. My bad about not using the beer I had just opened :^)

Thanks for helping me dial in my baking times and temps Drama Queen!

Things are starting to smell good. Time to cut up a potato for some fries.
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