Today I decided to dig out one of the oldest recipes from my personal recipe book, sausages with peppers & onions. It was one of the first recipes I truly learned to master during my time in college because it has what I consider the “Holy Trinity” of recipe qualities. What is the “Holy Trinity”? Well, it is a recipe that is cheap, tastes great and is nearly impossible to mess up. I mean aren’t these the qualities we want from every recipe in our lives?
Now for those of you who are unfamiliar with what sausage with peppers & onions is, it is basically a dish consisting of Italian sausages along with peppers and onions (duh) which are cooked in a tomato wine sauce. In my opinion, this method of preparing sausages is light years better than the most commonly preferred method, which is to grill them. You see, the problem with grilling sausages is that often they are cooked over very high heat. This method can make them look nice and done on the outside but massively undercooked on the inside. However, by cooking the sausages in a tomato wine sauce, you are allowing them to become fully cooked without drying them out. Plus the tomato sauce makes them taste really good too, can’t argue with that.
Tips, Tricks & Suggestions
- You have two options for eating this dish. You can either make everything and put it in a nice hoagie roll, or you can just eat it on a plate with a fork and knife. There’s no clear-cut winner between the two choices as both ways taste excellent in my opinion.
- The dish will only be as good as the sausages you decide to use. Now I’m not saying you should only use gourmet handmade sausages, just do your best to find some halfway decent ones.
Sausage Peppers & Onions Recipe
Prep time: 5 minutes
Cook time: 30 minutes
Servings: 4
Ingredients
4 Italian sausages (use either mild or hot depending on which you prefer)
3 Bell peppers, sliced
1 Large white or yellow onion, sliced
4 to 5 cloves of garlic, minced
1 28 oz Can of crushed tomatoes
1 Cup of dry white wine (such as pinot grigio, or sauvignon blanc)
½ Teaspoon of crushed red peppers (don’t add this if you don’t like it spicy)
½ Teaspoon of dried oregano
¼ Teaspoon of dried rosemary
1 Teaspoon of salt
Olive oil
Bread rolls (optional)
Instructions:
- Prep the onions, peppers, and garlic
- Brown up the sausages: get out a walled pan, put a tablespoon of olive oil in it, and place it over high heat. After the pan has heated up for a minute, toss in the sausages and brown them up for about 10 minutes. Once all the sausages are properly browned, take them out of the pan and set them aside on a plate.
- Saute the onions and peppers: Add a little more olive oil, until the entire bottom of the pan is covered in oil. Return the pan to medium heat over your stove, and add the minced garlic and crushed red peppers. Let these cook in the oil for a minute, stirring often so that they don’t blacken up. Then quickly toss in the sliced bell peppers and onion, and stir all of the ingredients together.
Saute all of these ingredients for about five minutes, or until the onions become translucent.
- Deglaze with wine and add tomatoes: Once the onions have become translucent, toss in the cup of wine and deglaze the pan for a couple of minutes, and until the wine has reduced by half. Then add the can of crushed tomatoes, along with a half cup of water, a teaspoon of salt, and the dried oregano and rosemary. Stir all of this together and let it come to a simmer.
- Add back the sausages: Once the sauce has come to a simmer, add back the browned sausages, and let them cook in the sauce (covered) for 20 minutes. After 20 minutes the sausages should be perfectly cooked, and the sauce should have developed a nice flavor.
- Serve & Enjoy
Sausage Peppers & Onions Recipe
Ingredients
- 4 Italian sausages use either mild or hot depending on which you prefer
- 3 Bell peppers sliced
- 1 Large white or yellow onion sliced
- 4 to 5 cloves of garlic minced
- 1 28 oz Can of crushed tomatoes
- 1 Cup of dry white wine such as pinot grigio, or sauvignon blanc
- ½ Teaspoon of crushed red peppers don’t add this if you don’t like it spicy
- ½ Teaspoon of dried oregano
- ¼ Teaspoon of dried rosemary
- 1 Teaspoon of salt
- Olive oil
- Bread rolls optional
Instructions
- Prep the onions, peppers, and garlic
- Brown up the sausages: get out a walled pan, put a tablespoon of olive oil in it and place it over a high heat. After the pan has heated up for a minute, toss in the sausages and brown them up for about 10 minutes. Once all the sausages are properly browned, take them out of the pan and set them aside on a plate.
- Saute the onions and peppers: Add a little more olive oil, until the entire bottom of the pan is covered in oil. Return the pan to a medium heat over your stove, and add the minced garlic and crushed red peppers. Let these cook in the oil for a minute, stirring often so that they don’t blacken up. Then quickly toss in the sliced bell peppers and onion, and stir all of the ingredients together. Saute all of these ingredients for about five minutes, or until the onions become translucent.
- Deglaze with wine and add tomatoes: Once the onions have become translucent, toss in the cup of wine and deglaze the pan for a couple of minutes, and until the wine has reduced by half. Then add the can of crushed tomatoes, along with a half cup of water, a teaspoon of salt, and the dried oregano and rosemary. Stir all of this together and let it come to a simmer.
- Add back the sausages: Once the sauce has come to a simmer, add back the browned sausages, and let them cook in the sauce (covered) for 20 minutes. After 20 minutes the sausages should be perfectly cooked, and the sauce should have developed a nice flavor.
Inspiration from other blogs
From Simply Recipes
