This simple dish is such a treat! Make it for parties or for a hearty lunch!
Sausage and peppers is an Italian-American dish. The primary ingredients are Italian sausage and bell peppers. The dish can be eaten as a stand alone dish, it can be served with pasta, or made into a sandwich. There are other variations that include onions or tomato sauce. It is typically sold in Italian-American delicatessens. This dish was first served back in 1927 at the Feast of San Gennaro, an Italian-American Festival that is celebrated in Little Italy of Manhattan in New York City.
I was introduced to this delightful dish when I was living with two New Yorkers. I really enjoyed the bright flavors and the simplicity of the dish. One of my roommates taught me how to make it. Whenever we had a chance to go to New York we would find a cute Mom and Pop delicatessen and one of us would order a sausage and peppers sandwich. Now I want to share my version of this dish with you. I hope you enjoy this recipe!
Sausage and Peppers Recipe
Yields 4 servings
Prep Time 5 min
Cook Time 20 to 21 minutes
Specialty Tool: Saute pan with a lid
Beer Pairing Suggestion: Kolsch or Saison
Wine Pairing Suggestion: Pinot Noir
Ingredients
12 ounces sweet Italian sausage
olive oil
1/2 yellow onion
1 large bell pepper sliced
3 cloves garlic, minced
1 teaspoon fresh thyme
1/2 teaspoon dried basil
4 tablespoons red wine
Optional: 1/4 cup cherry tomatoes, halved
Directions
Heat 1 tablespoon of olive oil in a saute pan over medium heat. Brown the sausage on all sides, 10 minutes. Remove sausage from the pan, rest, then slice.
In the same pan, heat 1 more tablespoon of olive oil. Throw in onion, and bell pepper. Cook for 4 minutes.
Add garlic and stir for about 30 seconds. Pour in the red wine.
Season with thyme and basil.
Reduce heat to low, cover and cook an additional 3 minutes until softened.
Add the sliced sausages and tomatoes, if using, to the pan. Saute for for 2 to 3 minutes, until sausages are heated through.
Serve hot with rolls or buns.
This dish works great with pork or chicken sausage.
For extra flavor use half hot and half sweet sausage instead of all sweet sausage.
Variation: Use red onion instead of yellow onion.
DID YOU MAKE THIS DISH?
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