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what to serve with sausage, peppers and onions

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So, I've got some wonderful chicken sausage and some lovely bell peppers and some nice onions -- the main course was obvious. But what might I serve with them? No sandwiches here; DH is gluten intolerant. The sausage is sweet Italian with a hint of tarragon; luckily the onions mask the too-strong licorice flavor. Do I want a hot veg side? A picnic-style salad? We have some amazing yellow grape tomatoes right now, but otherwise, I'm at a loss. Thanks in advance!

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  1. How about serving it over rice?

    1. serve it as is with 2 side salads
      roasted beet salad
      watermelon salad

      1. If I were working in your constraints, I think I would:
        -Serve sausage, peppers, and onions atop polenta
        -Make a caprese-style salad with your tomatoes, basil, and soft mozzarella chunks in a balsamic/olive oil dressing

        1. Potato salad.

          1. I like the polenta idea. Also, a nice green salad on the side.

            4 Replies
            1. re: The Professor

              +3 on the polenta. make a simple salad with the tomatoes, some oil/vinegar, crumbled feta or ricotta salata.

              1. re: The Professor

                Another polenta vote.

                1. re: The Professor

                  Same here: if you make it like mine, the sausage and peppers has enough veggies in it that a salad is superfluous, but you do need something solid. Plain polenta fits that need.

                  1. re: tardigrade

                    I too love polenta with peppers and sausages but I always have a side of garlicky spicy rapini. It is the perfect trifecta!

                2. Polenta is nice.
                  Farro risotto is wonderful too.
                  You don't need another hot veg side.

                  14 Replies
                  1. re: Dirtywextraolives

                    FYI - Farro is closely related to wheat, so is not gluten free.
                    I like the polenta idea, too, or maybe grits.

                    1. re: PamelaD

                      Polenta, grits...same thing.

                      1. re: jpc8015

                        I'm a Southerner and polenta and grits aren't the same thing. I promise :)

                        1. re: c oliver

                          They are so close that the difference doesn't matter.

                          1. re: jpc8015

                            it really is more about the execution. I have heard some Southerners get upset about polenta (it's just grits!) and I have heard other Southerners say the opposite (it's a different grind, not grits!)

                            I stay out of this one and simply say there is something to the methods involved and I like them both.

                            (personally either need a good dose of garlic and cheese and maybe a dash of tabasco or smoked paprika)

                            I can make grits that have the texture of polenta and vice versa. almost. there is a slight difference.

                            1. re: jpc8015

                              May be not to you.

                              1. re: chefj

                                Gotta be a Yankee :)

                              2. re: jpc8015

                                Tastes are totally different.

                              3. re: c oliver

                                Try telling an Italian that polenta is corn meal mush.

                                1. re: sandylc

                                  or Grits

                              4. re: jpc8015

                                polenta is made from dried ground corn;
                                grits are made from dried ground hominy (alkali-treated corn);
                                they actually taste quite different.

                                1. re: PamelaD

                                  Those would be hominy grits. Regular grits are just dried ground corn.

                                  1. re: jpc8015

                                    http://southernfood.about.com/cs/grit...

                                    To we Southerners, all grits are hominy grits. Never heard of anything else.

                                    1. re: c oliver

                                      All I ever heard of, too.

                          2. Over egg noodles, and a side salad with your grape tomatoes, avocado, and hearts of palm with honey mustard dressing.

                            2 Replies
                            1. re: Veggo

                              No egg noodles for folks on gluten-free diets....

                              1. re: Karl S

                                Well, there's always this.

                                http://www.manischewitz.com/noodlesan...

                            2. Serve it over sauteed cabbage.

                              1 Reply
                              1. re: deet13

                                Yes, over sauteed cabbage and onions.

                              2. Arugula Salad would make a nice pairing as would already mentioned Polenta which you could make "Fries" or "Croutons" from and serve along with the Salad and Sausage-Pepper Ragù.

                                1. I like the polenta (or even just baked grits) and sauteed cabbage ideas. wide 'fettuccine' size rice noodles might also work (not the 'rice stick' or vermicelli type but that's just me)

                                  1. Polenta

                                    1. Another vote for polenta - the cooled and fried version, not the "wet" one.

                                      2 Replies
                                      1. re: Harters

                                        I was thinking the "wet one" but the fried is great also. We go to an Italian place that does a gorgeous combo with Italian sausage, fried polenta, garlic, basil, etc.

                                        1. re: c oliver

                                          I just remembered that this dish also has halved 'cherry' tomatoes.

                                      2. A nice Chardonnay.

                                        1 Reply
                                        1. re: ipsedixit

                                          We could go on and on over beverage pairings. Personally, I would go for something red, probably a syrah or a zinfandel.

                                        2. Well you already have some veggies, how about mashed cauliflower with cheese.

                                          1 Reply
                                          1. re: cstr

                                            is cauliflower no longer a vegetable? what did i miss? ;)

                                          2. How about cauliflower sliced as thin steaks, brushed with olive oil and s&p, and roasted until carmelized and a bit crunchy. Or maybe serve the sausage peppers and onions in lettuce wraps.
                                            BTW, throw some sliced mushrooms in if you have them - they make a great addition to SP&O.

                                            1. Another vote for polenta, perhaps even sliced and grilled.

                                              You could also perhaps do a medley of green beans and wax beans blanched then sauteed in olive oil and garlic. Maybe topped with some toasted almonds too.

                                              Some mashed yukon golds, or roasted baby yukon golds would be good too.

                                              1. Mashed potatoes. Better yet, cheesy garlic mashed potatoes.

                                                1. LOL.the most obvious answer is serve ME!.sounds great!

                                                  But I'd go for rice or maybe warm German Potato salad......zuchinni and mushrooms sautéed in olive oil and dusted liberally with parmesan cheese.

                                                  Gluten-free I guess throws out noodles unless such a thing is made

                                                  Maybe even a Waldorf salad. As for the Grape Tomatoes......just slice them in half and srve on the side with a dressing

                                                  1 Reply
                                                  1. re: FriedClamFanatic

                                                    FCF: there are gluten-free noodles out there, but they require stooping.

                                                  2. I'm guessing you're not making the spicy hot vinegary style sausages/peppers/onions. In that case, although polenta would be nice side dish, I think simple boiled or steamed potatoes seasoned aggressively w salt & pepper, drizzled w olive oil, then sprinkled w chopped fresh flat leaf parsley. would go well. Also a tossed green salad w a red wine vinaigrette at the finish,

                                                    3 Replies
                                                    1. re: Gio

                                                      Those potatoes sound lovely. Do you use a particular kind?

                                                      1. re: c oliver

                                                        HI CO... Usually Yukon golds, or small red skinned and I leave the skin on those...

                                                        1. re: Gio

                                                          I can just imagine those pure flavors. Thanks for posting.

                                                    2. serve the sausage over polenta, plus a salad of mixed greens. and use the yellow grape tomatoes to make this soup:

                                                      roasted tomato fennel soup

                                                      3 packages cherry or grape tomatoes
                                                      1 bulb fennel, chopped
                                                      2 medium onions, peeled and quartered
                                                      6-8 cloves garlic, peeled
                                                      olive, salt, pepper
                                                      4 cups stock
                                                      2 sprigs rosemary
                                                      parm rind

                                                      toss tomatoes, fennel, onions, garlic with olive oil, salt, pepper. roast @ 500-degree for 30 minutes. transfer to soup pot, add rosemary and parm rind. cover with stock. bring to boil, then reduce heat. simmer for 20 minutes. remove rosemary sprigs and parm rind before pureeing.

                                                      1. you can microwave bake acorn squash by piercing it all over with a fork and microwaving it - see recipe here:

                                                        http://www.cooks.com/recipe/4f6ok9lw/...

                                                        and then serve your sausage - I use vegetarian type :-), peppers and onions stuffed inside - makes a simple dinner feel special!

                                                        1. Is quinoa gluten free?
                                                          This would go well with my Parmesan Garlic Quinoa