Post
 Posted By: HeadChef 
Jul 21  # 11 of 12
Quote gemjo_99 wrote:
I use a hot italian sausage and really don't add any spices at all. The sausage has enough seasoning to carry it.
Quote Mama Mangia wrote:
it depends on the type of sausage used, how spicy it is, etc. some sausage doesn't need anything added - some does

Thanks for the reply. I'll try this out for the coming weekend and if it will be successful. I might be making another one but, maybe other kind of sausage.
Post
 Posted By: gemjo_99 
Jul 21  # 12 of 12
I've used this same recipe to stuff bell peppers, cutting the bell peppers in half length wise. It works out to about a link to each pepper 1/2. I've also used bulk italian sausage, for 7 large portabello caps I use 2 lbs. Still only cook the peppers about 20-25 minutes as I don't like the peppers to be soggy.