Sausage and Peppers (Simple and Authentic)
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4
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Calories
1168 kcal
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Course
Main Course
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Cuisine
Italian
Sausage and Peppers (Simple and Authentic)
Description
This recipe for Sausage and Peppers (Simple and Authentic) begins by roasting Italian sausage links to partially cook them, then drying and browning them in olive oil to develop a caramelized exterior. In the same pan, sliced red and green bell peppers and onions are cooked with olive oil and sausage drippings, then simmered with water under a lid to soften. Seasonings of oregano, salt, and black pepper are added as the water evaporates, concentrating the flavors. The sausage is reintroduced to the pan to finish cooking alongside the softened vegetables, creating a rich, hearty dish with a balance of meaty sausage and sweet, tender peppers and onions.
Sausage and Peppers can be enjoyed as a main dish or used in sandwiches or alongside pasta. The olive oil and sausage fat make the dish flavorful and somewhat oily, which is characteristic of this preparation. Adjust seasoning carefully, as sausage saltiness varies by brand.
For leftovers, the dish stores well in the refrigerator for up to three days and reheats on the stovetop over medium-low heat. Using high-quality sausage enhances the overall flavor, and don't hesitate to use the recommended amount of olive oil to ensure a rich sauce base.
Ingredients
- 8 large mild Italian sausage about 2 pounds, links
- 3/4 cup (180ml) olive oil
- 3 large bell pepper sliced, red and green
- 3 large onion sliced
- 3 ounces (90ml) water
- 1 1/2 teaspoons oregano dried
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400°F. Place the sausage links in a baking dish and poke a few holes into each link. Roast until mostly cooked through (about 20 minutes) then remove from the oven.
- Dry off the sausage links to remove any moisture. Heat a stainless steel pan to medium to medium-low and once hot add 2 tablespoons of olive oil. Add the sausage and cook until the links are well browned on all sides (about 10-15 minutes total).
- Remove the sausage from pan and set aside tented with foil to keep warm. Add the remaining olive oil and peppers and onions to the pan. Cook for a few minutes coating well with the olive oil and sausage drippings. Add the water to the pan and cover.
- Remove the lid after about 10 minutes. Season with salt, pepper, and oregano. Continue cooking to evaporate any excess water. When the water evaporates and the peppers and onions are soft, add in the sausage links.
- Cook for a few more minutes and taste test. Make any final adjustments to salt, pepper, oregano, and olive oil if required. Serve the sausage and peppers with Italian bread or on top of a hero/sub roll. Enjoy!
Notes
- Adjust the salt carefully based on the saltiness of your sausage brand and taste before serving.
- Use the best quality Italian sausage you can find for optimal flavor.
- Don't skimp on olive oil; the dish is traditionally rich and oily from both sausage fat and added oil.
- Store leftovers in the fridge for up to 3 days and reheat gently on the stove until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1168 kcal
% Daily Value*
| Calories | 1168kcal | 58% |
| Carbohydrates | 17.7g | 6% |
| Protein | 46.3g | 93% |
| Saturated Fat | 26.1g | 131% |
| Cholesterol | 191mg | 64% |
| Sodium | 1400mg | 58% |
| Potassium | 1009mg | 21% |
| Fiber | 3.8g | 15% |
| Sugar | 9.3g | 19% |
| Calcium | 70mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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