Smoked Sausage Supreme

“I know that my DH becomes fearful when I start thinking because he believes that it might inevitably include him doing something…like work. Well, too bad because I had a plan. I loved the idea of this recipe except I didn’t want to serve it over pasta. My idea was to “wrap” it! I had DH crank up the side burner on the BBQ pit, follow your instructions, but cook the vegetables in a wok. We then rolled the mixture in flour tortillas for a most delicious lunch alfresco. Uh huh, who’s that who said my ideas are dangerous?”

“Very very tasty – I would never have thought to add capers – excellent taste blend.I did not use pasta just had it plain – still wonderfulThanks for posting”

“Just looking for something easy to do for dinner last night and had smoked sausage in the freezer. This was very good. I increased the fresh basil and added fresh tomatoes as well. Hubby loved it after a hard day at work. I love recipes like this one. Thanks a bunch!”

“I followed this to a “T”! My hubby compared it to Olive Garden. and took left overs to his friends at work. I thought it was wonderful. Thanks for posting.”

“Very good!I tried it with Lemon-Pepper Penne pasta.It complements the capers and peppers very well.”

“This was a very good way to use smoked sausage. I really liked the peppers and garlic in this, a nice complement to the salty sausage. I reduced the capers to about 1 tbsp (can’t really imagine using a half cup of them), and threw in 10 oz of sliced mushrooms because I had them on hand.I did feel like something was missing… I think next time I’d use more fresh basil (recipe didn’t say how much), and I think some fresh oregano would be nice too. Thanks for posting!”

“Really really good, I was in a hurry so I threw in a bag of stir fry veggies (red, yellow and green peppers and onions.I added extra onion and used 2 packages of smoked sausage cause my hubby loves it.Was delicious and will definately make again.”

“I have been making this for years.We enjoy it with light turkey sausage and we add 1/8 teaspoon of ground cayenne pepper and we go heavy on the fresh ground black pepper.YUM!”

“We loved this, I almost fought my son for the leftovers, I guess I shouldn’t have cut the recipe in half. We didn’t have capers so we didn’t use them and it was great anyway. Thank you.”

“This was great.I omitted the bell peppers, but followed the rest of the recipe exactly.It was very good and I will be making again.Perhaps next time I will make a cream sauce instead of an olive oil based sauce.Thanks for the easy weeknight recipe.”

“Very good! I cut the recipe in half and had plenty for 4 large servings. Definate keeper! Quick, easy and very little mess!! Thanks for sharing!”

“Oohhhh….this one sure is a keeper!When cutting all the vegetables I thought there was going to be a bit too much of the peppers and onions, but what a wonderful surprise!This is simply delicious!Wouldn’t change a thing!This recipe makes a lot, but don’t worry as it will disappear fast!”

“Very, very tasty.I only used two peppers and one onion, so the balance was a bit different – maybe pasta-heavy, but that’s my family’s taste.I will surely make this one again.”

“Great middle-of-the week easy-to-make supper dish. I never tried capers before but enjoyed the distinctive delicious flavor they added to this one dish meal. The onlychanges I made to the recipe was that I used green instead of orange peppers and I added one zucchini (sliced) to the green peppers. Although I followed the ingredients fairly closely this is a very easy dish that is very adaptable to whatever vegies are in the fridge. Thanks Dana for posting this easy-to-make keeper recipe. I will definitely be making this recipe again.”