Italian Sausage and Peppers Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 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
Description
The recipe begins by searing Italian sausage links until golden on all sides to develop color and flavor. Onions, mushrooms, and bell peppers are then sautéed in the same pan, building layers of softness and caramelization. Garlic is added briefly for aroma before the pan is deglazed with Marsala wine, helping lift browned bits from the pan surface to enrich the sauce.
Beef stock is added to create a flavorful simmering liquid that infuses the vegetables and sausage. The sausage returns to the pan for final cooking and reheating, ensuring thorough doneness and melding of flavors. Seasoning with salt and pepper adjusts taste. Parmesan cheese provides a savory topping at serving.
This hearty dish pairs well with polenta or risotto, offering a comforting meal with a balance of savory meat, earthy mushrooms, and sweet peppers. The sauce is abundant and can be adjusted by reducing stock quantity or thickening if preferred.
Storage instructions recommend refrigerating leftovers for up to 4 days or freezing for up to 3 months. Reheating involves warming the desired portion in a saucepan over low to medium heat. To avoid burning when sautéing mushrooms, adding a small amount of water can help release fond. Omitting Marsala wine is possible by deglazing directly with beef stock.
Ingredients
- 3 tablespoons olive oil
- 8 Italian sausage links
- ½ red onion peeled and julienne
- 3 cups cremini mushrooms sliced
- 1 red bell pepper seeded and julienne
- 1 yellow bell pepper seeded and julienne
- 1 green bell pepper seeded and julienne
- 2 garlic finely minced cloves
- 2/3 cup marsala wine
- 4 cups beef stock good
- salt to taste
- black pepper to taste
- Parmesan Cheese for garnish
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
- This recipe can be prepared up to 30 minutes ahead or overnight; store refrigerated and reheat before serving.
- Leftovers keep 3-4 days refrigerated or freeze up to 3 months; thaw overnight before reheating.
- Add 1-2 tablespoons of water during mushroom sauté to prevent pan burning from residual sausage browning.
- Skip Marsala wine if preferred; deglaze with beef stock directly instead.
- Adjust beef stock quantity or thicken sauce with roux if less sauce is desired.
- Turn off burner when deglazing with Marsala wine to prevent flare-ups, then turn back on after.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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