Being Italian it will come as no surprise that one of my top favorite foods, hands down, is sausage and peppers and it just so happens that I make a seriously kick ass version! What makes this meal so good is the way the meatiness of the sausage mingles so well with the flavors of the peppers and onions and when done right, it’s an absolutely perfect dish! Scoop it out onto some warm, fresh Italian bread and you have yourself an out of this world sandwich experience.
I prefer to make my sausage and peppers with red sauce and well browned slices of sausage over one that is more on the oily side and served with a giant, full sausage link. I find the versions cooked in just oil to be a little flavorless plus, I am just not a fan of biting into a huge hunk of meat either. Therefore, I always brown my sausages first while they are whole, then I slice them fairly thin and throw them back into the pan until they are browned on both sides and slightly crispy. Once the sausage is cooked through I remove them, saute the veggies in the sausage fat, add the sausage back in, adjust the seasonings, and toss with tomato sauce. It’s perfect EVERY single time and it really is super easy to make!
Naturally, the key to any great meal is to start with great ingredients. Cheap, fatty, unseasoned sausage will do nothing but bring the dish down therefore, I always get my sausage at a high quality Italian deli in my area. The sausages are far more flavorful and leaner than anything you will find in the supermarket. Also, I highly recommend getting sweet sausage with fennel because it adds such a nice complexity to the overall flavor of the dish. However, if you’re really not a fan of fennel you can skip it and plain sweet sausage will be just as delicious but give the fennel a try, you might be pleasantly surprised!
- 2.5 – 3 lbs of pork sausage with fennel
- 2 green bell peppers, seeded and sliced into strips
- 2 red bell peppers, seeded and sliced into strips
- 2 large sweet onions, sliced
- 2 cloves of garlic, minced
- extra virgin olive oil, as needed
- 10-12 oz of plain canned tomato sauce
- Kosher salt and pepper, to taste
- 2 tsp of oregano
- pinch of red pepper flakes
Drizzle about 2 tbs of olive oil into a pan and turn the heat to medium. Separate the sausage links by cutting the strings in between. Do not cut too close to the base of the sausage or you will slice the casing . When the oil is shimmering and the pan is hot add in the sausage. Cook the sausages, turning frequently, until they are browned on all sides, about 10-15 minutes.
Remove the sausage from the pan. Using a fork to hold each link steady slice it up into 1.5″ slices. Once all of the sausages are sliced, return them to the hot pan. Add in a little more oil as needed so they don’t stick and burn. Continue to cook the sausage slices until they are nicely browned on each side and cooked through, about 15-20 minutes. Remove from the pan, cover and set aside.
Add to the hot pan the peppers, garlic and onion. Saute them in the sausage fat, adding extra oil as needed, until they are tender and browned. Season them with Kosher salt, pepper, oregano, and the red pepper flakes. Once the veggies are done, add the sausage back into the pan along with the tomato sauce and heat through, stirring gently to combine. Adjust the seasonings as needed. If a “drier” sausage and peppers is preferred, use less tomato sauce and conversely, add more to make it moister. Serve hot.
**Tip** – Sausage and peppers is actually even better if made the day before serving because the flavors have a chance to mingle. To reheat simply place the pan of sausage and peppers in a 350 degree oven and stir occasionally until warmed through or heat on low in a Crock-Pot.