Sausage and Peppers

5 from 28 votes

This classic Italian-American dish is made with sweet Italian sausage, red and green peppers, onions, and plenty of olive oil! Serve with some crusty bread, or on a hero for a New York style festival meal!

Prep Time10

Cook Time45

Total Time55

Course: Main Course

Cuisine: Italian

Servings:

Author: James Delmage and Tara

Ingredients

8 large mild Italian sausage links about 2 pounds
3/4 cup olive oil
3 large bell peppers sliced, red and green
3 large onions sliced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 teaspoons dried oregano

Instructions

Poke a couple of holes in each sausage link and in a baking dish roast in oven at 400f until mostly cooked through (about 20 minutes).
Dry off sausage to remove any moisture. Heat a stainless steel pan to medium-low and once hot add 2 tablespoons of olive oil. Add the sausage and cook until the links are well browned on all sides (about 10-15 minutes total).
Remove sausage from pan and set aside tented with foil to keep warm. Add the remaining olive oil to the pan. Then add the peppers and onions. Cook for a few minutes coating well with the olive oil and sausage drippings. Add 3 ounces of water to the pan and cover.
Remove the lid after about 10 minutes. Season with salt, pepper, and oregano. Continue cooking to evaporate any excess water. When the water evaporates and the peppers and onions are soft, add in the sausage links.
Cook for a few more minutes and taste test. Make any final adjustments to salt/pepper/oregano if required. Serve the sausage and peppers with Italian bread or on top of a hero/sub roll. Enjoy!

Video

Notes

Salt levels really need to be adjusted based on the sausage brand used. Sodium content can vary widely.
The sausage quality makes all the difference. Use the absolute best sausage you can find!
Sausage and peppers should be very oily from both the sausage fat and the added olive oil. Don't be shy with olive oil!
Seeded Italian bread or hero rolls is the bread most often served with sausage and peppers.
Leftovers can be stored in the fridge for up to 3 days and can be reheated on the stovetop over medium-low heat until warm.
Dried oregano is pure Italian-American and is frequently used in many dishes like sausage and peppers. Use as much or as little as you like.

Nutrition