Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes

Italian Sausages With Peppers And Onions

4 lbs. italian sausages; browned 5 cloves garlic; minced
1 (26 oz.) jar spaghetti sauce 2 tsp. dry leaf basil; rubbed
2 med. yellow onions; halved and sliced 2 tsp. dry leaf oregano; rubbed
2 green bell peppers; sliced into strips    

Combine all ingredients in a 12" Dutch oven and stir to mix. Place lid on oven and bake using 6-8 briquettes bottom and 12-14 briquettes top for 2 hours.

Serve on hard or hoagie rolls.

Serves: 8-10

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