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Sausage, Onions and Peppers is an easy weeknight dinner or a casual weekend dinner with friends. It’s also easy to make-ahead and keeps warm in the oven.
Sausage, Onions and Peppers is not something I grew up eating. In fact, I don’t think I had this combination until I started dating my husband, or should I say my Italian husband. While his immediate family were pretty good cooks; it was his extended family that really introduced the Italian classics.
I compare Sausage, Onions and Peppers to an all American Chicago Hotdog. It’s bursting with flavor and the large bun is overflowing with sauteed onions and peppers. It’s certainly not a dainty sandwich or something I would eat on my commute to work in the car.
If you’d rather not eat this in a sandwich roll, it’s great alone with a side salad or cole slaw. You can also cut the sausages into bite-sized pieces and place it all in a crockpot to serve to a large group.
If you’re still hungry, you might like:
Pigs In A Blanket Classic Coney Island Hot Dog
Sausage Onions and Peppers
Ingredients
- 10 Italian sausages I use 5 mild and 5 hot
- 4 bell peppers - cored and sliced
- 2 onions - sliced
- 2 TBS canola oil
- 1/2 stick butter
- 4 ounces tomato paste
- 1/4 cup red wine
- 1/2 teaspoon dry Italian seasoning
- 1/2 teaspoon dry oregano
- Salt and pepper
Instructions
- Boil sausages for 15-20 minutes in a large stockpot.
- Remove from boiling pot and set aside until ready to cook.
- Add canola oil to a large skillet or cast iron pan.
- Cook sausages in the oil until they are browned; remove and set aside.
- Add butter to the skillet.
- Add peppers and onions.
- Cook peppers and onions on medium heat for about 15 minutes, stirring frequently.
- When the peppers and onions are cooked, push them to one side of the skillet.
- Add the tomato paste and wine and slowly stir it into the pepper.
- Add the seasonings and salt and pepper.
- Simmer for 10 minutes.
- Serve as is or on a large hoagie roll.
Notes
- Sausage: Opt for fresh, high-quality sausage. Don’t be afraid to experiment with spicy or mild options depending on your taste.
- Slicing: For even cooking, cut the peppers and onions into uniform sizes. This ensures that they soften at the same rate as the sausage.
- Sauté in Stages: Start by cooking the sausage first until browned, then remove it from the pan. Sauté the onions until they’re caramelized before adding the peppers. This layering of flavors will enhance the overall taste.
- Don’t Overcrowd the Pan: Cook in batches if necessary. Overcrowding can lead to steaming instead of sautéing, which won’t give you that lovely caramelization and flavor.
- Serving: Serve the sausage, peppers, and onions with fresh crusty bread, over pasta, or in a hoagie roll. Toppings like provolone or mozzarella cheese can add a deliciously melty finish.
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