Polish Sausage with Peppers and Onions
I grew up around racing and if there’s one thing you can depend on at a racetrack, it’s good ole’ greasy food.  My favorite was always the huge polish sausage that was covered in sauteed peppers and onions, SO here is my Paleo version of that.
Prep Time: 10min
Cook Time: 30min
Meals: 3
Ingredients:
6 Polish sausages
2 green bell peppers
1 HUGE sweet onion
1 package sliced mushrooms
4 cloves garlic 
spices (dry mustard, cayenne pepper, s&p)
Heat a skillet to medium heat and place the sausage in the skillet and cover.  Grilling would be ideal but I do not own one, so I went with the old trusty cast iron skillet.  As those are cooking and you are turning them regularly, slice up the onion and peppers and chop the garlic.  When the sausages are browned on all sides but not necessarily done, remove and place on a paper towel.
Turn the heat up to med-high and toss in all the veggies and begin sautéing in the leftover grease from the sausages.  Slice up the sausages and once the veggies are all soft throw in the sausage, garlic and your spices.  Let all this cook together until you begin to get chard edges on the veggies.  Add more salt if necessary and plate.  Enjoy!

Polish Sausage with Peppers and Onions

I grew up around racing and if there’s one thing you can depend on at a racetrack, it’s good ole’ greasy food.  My favorite was always the huge polish sausage that was covered in sauteed peppers and onions, SO here is my Paleo version of that.

  • Prep Time: 10min
  • Cook Time: 30min
  • Meals: 3

Ingredients:

  • 6 Polish sausages
  • 2 green bell peppers
  • 1 HUGE sweet onion
  • 1 package sliced mushrooms
  • 4 cloves garlic 
  • spices (dry mustard, cayenne pepper, s&p)

Heat a skillet to medium heat and place the sausage in the skillet and cover.  Grilling would be ideal but I do not own one, so I went with the old trusty cast iron skillet.  As those are cooking and you are turning them regularly, slice up the onion and peppers and chop the garlic.  When the sausages are browned on all sides but not necessarily done, remove and place on a paper towel.

Turn the heat up to med-high and toss in all the veggies and begin sautéing in the leftover grease from the sausages.  Slice up the sausages and once the veggies are all soft throw in the sausage, garlic and your spices.  Let all this cook together until you begin to get chard edges on the veggies.  Add more salt if necessary and plate.  Enjoy!