5 from 57 votes
Italian Sausage and Peppers Recipe
This Italian Sausage and Peppers recipe cooks sausage links with sautéed onions, cremini mushrooms, and a mix of red, yellow, and green bell peppers, finished by deglazing with Marsala wine and simmering in beef stock. Garlic, salt, and pepper season the dish, while Parmesan cheese adds a finishing garnish. The mixture results in a savory, aromatic dish with tender sausage and softened vegetables in a flavorful broth.
Prep Time
10 mins
Cook Time
30 mins
Servings:
8
Calories:
502 kcal
Course:
Main Course
Cuisine:
Italian, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 502
% 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.