Sausage and Peppers Recipe

Name: Sausage and Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 12 fresh Italian sausages, hot or sweet (about 1- 3/4 to 2 pounds); 1 large Spanish onion, cut in halved, and cut into 1/4 inch slices; 1 tablespoon tomato paste; 2 large red peppers, trimmed, seeded, ribs removed, cut into 1/2-inch wide strips; 2 large yellow peppers, trimmed, seeded, ribs removed, cut into 1/2-inch wide strips; 2 poblano peppers, trimmed, seeded, ribs removed, cut into 1/2-inch wide strips; 4 large cloves garlic, minced; Kosher salt and freshly ground black pepper; 1 tablespoon balsamic vinegar; 6 crusty sandwich rolls, toasted; Copyright 2001 Television Food Network, G.P. All rights reserved.

Servings: persons

2 tablespoons extra-virgin olive oil
12 fresh Italian sausages, hot or sweet (about 1- 3/4 to 2 pounds)
1 large Spanish onion, cut in halved, and cut into 1/4 inch slices
1 tablespoon tomato paste
2 large red peppers, trimmed, seeded, ribs removed, cut into 1/2-inch wide strips
2 large yellow peppers, trimmed, seeded, ribs removed, cut into 1/2-inch wide strips
2 poblano peppers, trimmed, seeded, ribs removed, cut into 1/2-inch wide strips
4 large cloves garlic, minced
Kosher salt and freshly ground black pepper
1 tablespoon balsamic vinegar
6 crusty sandwich rolls, toasted
Copyright 2001 Television Food Network, G.P. All rights reserved.

1
Heat the oil in a large skillet over medium high heat.
2
Add the sausages and cook until well browned on all sides, about 10 minutes.
3
Remove the sausages from the pan and set aside.
4
Pour off all but 1 tablespoon of oil.
5
Add the onions and cook, stirring, until golden, about 5 minutes.
6
Stir in the tomato paste and cook for 1 minute more.
7
Add the peppers, garlic, and season with salt and pepper to taste.
8
Cook until the peppers are wilted, about 5 minutes.
9
Return the sausages to the pan, cover, and cook over medium heat, stirring frequently, until the sausages are cooked through, about 12 minutes more.
10
Stir in the vinegar.
11
Divide the sausage and peppers evenly amongst the crusty rolls and serve.

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 12 fresh Italian sausages, hot or sweet (about 1- 3/4 to 2 pounds), 1 large Spanish onion, cut in halved, and cut into 1/4 inch slices, 1 tablespoon tomato paste, and more.

Yes, Sausage and Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sausage and Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions