home Forums Recipe Conversions Italian Sausage

This topic contains 4 replies, has 2 voices, and was last updated by  alclubb 1 year, 4 months ago.

Viewing 5 posts - 1 through 5 (of 5 total)
  • Author
    Posts
  • #808577

    alclubb
    Participant

    I cook Italian Sausage with peppers and onions in th oven but I wanted to do it in the pressure cooker. But I don’t know how long to pressure cook it. Here are the ingredients:

    1 lb. Italian Sausage links (each link is about 1/3 lb.)
    2 bell peppers, cut in wide strips
    1 onion roughly chopped
    1 can (14 oz) diced tomatotes
    2 cloves garlic, chopped
    basil, salt and pepper to taste

    I was going to cut the links in half since they are so big, then brown the links, and add all the other ingredients.

    How long should I cook it and should I use a natural release or quick release?

    Thank you,
    Ann

    #808711

    Laura Pazzaglia
    Keymaster

    5 minutes at high pressure – even if the sausages are whole with normal (quick) release.

    Ciao,

    L

    #808717

    alclubb
    Participant

    Wow, thank you, Laura. That’s a lot different from the 25 minutes in the recipe I had found that was similar.

    Ann

    #808949

    Laura Pazzaglia
    Keymaster

    Well… it’s almost impossible to “overcook” a sausage so I’m sure it would survive the whole 25 minutes but the peppers would really suffer from that cooking time!

    Ciao,

    L

    #808958

    alclubb
    Participant

    Yes, that’s what I was thinking. It seemed like a really long time. Thank you for resonse.
    Ann

Viewing 5 posts - 1 through 5 (of 5 total)

You must be logged in to reply to this topic.