Sausage With Peppers and Onions
Updated Aug. 5, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8Italian pork fennel sausages, sweet or hot (about 2 pounds)
- Extra-virgin olive oil
- 3 or 4medium bell peppers, a mix of red and yellow, sliced into ¼-inch strips
- 2medium red onions, sliced into ¼-inch half-moons
- Salt and pepper
- 2garlic cloves, minced
- 1tablespoon red wine vinegar
- Pinch of crushed red pepper
- Pinch of dried oregano
- Basil leaves, for garnish
- 4large eggs (optional)
Nutritional analysis per serving (4 servings)
838 calories; 66 grams fat; 22 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 12 grams polyunsaturated fat; 20 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 40 grams protein; 1355 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prick each sausage in several places with a skewer or the tip of paring knife to prevent bursting. Put sausages in one layer in a skillet. Add water to cover and bring to a simmer. Cook for 5 minutes, then cover, turn off heat and let steep.
- Step 2
Place a wide skillet over high heat and add 2 tablespoons olive oil. When oil is hot, add sliced peppers and onions. Season generously with salt and pepper, and cook, stirring frequently, until softened and beginning to brown, about 10 minutes. Adjust heat as necessary if mixture seems to be cooking too quickly. Add garlic just at the end, stir to incorporate and cook 1 minute more. Stir in the vinegar.
- Step 3
Transfer pepper mixture to a platter. Over medium heat, coat pan with 1 tablespoon olive oil, add sausages and cook 2 to 3 minutes per side, to brown. Top pepper mixture with cooked sausages. Sprinkle with crushed red pepper and oregano and garnish with basil leaves.
- Step 4
If desired, in the same wide skillet, fry eggs sunny side up in a little olive oil to accompany. Season with salt and pepper.
Private Notes
Comments
This is an old favorite. I suggest cooking the peppers in the same pan in which you've already browned the sausages. The peppers release juices that deglaze the pan and pick up some sausage flavor. I find adding red wine vinegar at the end too vinegar-y.. For brightness, I use a dash of rice vinegar or a mild champagne vinegar. And don't just use basil as a garnish. Toss the peppers with lots of the chopped herb while the peppers are still hot.
Too complicated. I cook the sausages in a small amount of water; cook out the water and saute the sausages. Remove the sausages; saute the onions and peppers in a little oil. Put back the sausages, add everything else, cook for a few minutes.
I preheated the oven to 350 degrees. Placed the hot and sweet sausages, sliced peppers and onions and chopped garlic in a shallow baking dish. I sprinkled with dried basil and oregano and a drizzle oil EVOO. I covered the pan with aluminum foil and baked for 30 mintues, removed the aluminum foil then baked uncovered for another 30 minutes. Perfect results everytime. Very flavorful.
In my fridge, I had 2 lonely mild Italian chicken sausages, half an onion, and a yellow bell pepper that needed to be used up, so that was my motivation to try this recipe. Glad I tried this! As someone else suggested, I baked the 2 sausages in the oven, at 325, for about 25 min, in a square pan with a little red wine at the bottom, and covered in foil to keep the moisture in. Worked great! Everything else was cooked in a large pan on the stovetop as directed, and when the onion, pepper, and garlic mixture was done, I put the sausage into the pan, added the red wine vinegar, stirred it around a bit, added the basil, covered the pan, and let the flavors blend. I skipped the eggs, and served it on hoagie rolls. Delicious!
very nice.
It's ok. I used spicy Italian sausage from Whole Foods. I think I would have preferred Bratwurst. This recipe is meant to be eaten all in one meal. Reheating the peppers for leftovers means they end up quite mushy.