Italian Sausage and Peppers Recipe
User Reviews
5.0
57 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Servings
8
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Calories
502 kcal
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Course
Main Course
Italian Sausage and Peppers Recipe
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This Italian Sausage and Peppers recipe comes together in under 30 minutes and is jam-packed with onions and mushrooms in a marsala sauce.
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Ingredients
- 3 tablespoons olive oil
- 8 Italian sausage links
- ½ peeled and julienne red onion
- 3 cups sliced cremini mushrooms
- 1 seeded and julienne red bell pepper
- 1 seeded and julienne yellow bell pepper
- 1 seeded and julienne green bell pepper
- 2 finely minced cloves of garlic
- 2/3 cup marsala wine
- 4 cups good beef stock
- salt and pepper to taste
- Parmesan cheese for garnish
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Instructions
- Add the olive oil to a large rondeau or frying pan over medium-high heat and sear the sausage on all sides until golden brown. These do not have to be cooked through.
- Set the sausage to the side on a plate and add the onions to the pan sauté for 2 to 3 minutes.
- Add in the mushrooms and continue to sauté for 4 to 5 minutes or until lightly browned and tender. See notes below.
- Stir in the peppers and sauté for 3 to 4 minutes or until lightly browned.
- Mix in the garlic just until fragrant, which takes about 1 minute.
- Deglaze with the marsala wine and cook until it is almost gone, or au sec.
- Pour in the beef stock and cook for 5 to 6 minutes to infuse and concentrate the flavor.
- Season the liquid with salt and pepper and add back in the seared sausage and cook until the sausage is warmed up and cooked throughout, which takes about 4 to 5 minutes.
- Serve the sausage and peppers over some polenta or risotto and garnish with parmesan cheese and optional chopped fresh parsley.
Notes
- Make-Ahead: You can make this recipe up to 30 minutes ahead of time. If you are pinched for time, make it 1 day ahead of time, cool it, and then store it until ready to reheat and serve it. If you do this, the vegetables will soften up quite a bit.
- How to Store: Cover this and keep it in the refrigerator for 3 to 4 days. This will freeze well if you cover it and keep it in the freezer for up to 3 months. Thaw it in the refrigerator for 1 day before reheating and serving.
- How to Reheat: Add the desired amount of sausage and peppers to a medium-sized saucepan and cook over low to medium heat until hot.
- If you do not drink wine, just skip the deglazing with marsala and go straight to adding in the beef stock.
- When sauteing the mushrooms, the pan may begin to get brown on the bottom from cooking the Italian sausage. If this happens, just add 1 to 2 tablespoons of water to help release that fond so as not to burn.
- Remove the pan from the burner or turn the burner off when deglazing with the marsala wine. This will ensure the pan does not catch on fire, especially if you are nervous about that. Be sure to turn the burner back on if you turned it off.
- There will be quite a bit of sauce in this recipe. Feel free to back off by 1-2 cups of beef stock. If desired, you can also thicken the sauce with roux.
Nutrition Information
Show Details
Calories
502kcal
(25%)
Carbohydrates
9g
(3%)
Protein
20g
(40%)
Fat
41g
(63%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
5g
Monounsaturated Fat
20g
Cholesterol
85mg
(28%)
Sodium
1062mg
(44%)
Potassium
747mg
(21%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
551IU
(11%)
Vitamin C
61mg
(68%)
Calcium
43mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Calories | 502kcal | 25% |
| Carbohydrates | 9g | 3% |
| Protein | 20g | 40% |
| Fat | 41g | 63% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 20g | 100% |
| Cholesterol | 85mg | 28% |
| Sodium | 1062mg | 44% |
| Potassium | 747mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 551IU | 11% |
| Vitamin C | 61mg | 68% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
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