Whenever I hear the words ‘sausage and peppers’ it brings me right back to New York. Walking around on a summer’s day at country fair, with that delicious aroma wafting through the air.
We would head right over to the stand selling sausages, hot dogs and Philly cheesesteaks. I would always order the sausage and peppers on a huge hoagie roll. It would be wrapped up in aluminum foil and I couldn’t wait to take the first bite!
The combination of sausage (whether mild, sweet, hot or a combination) paired with sweet onions and peppers is unmatched.
Today I used 3 sweet sausages from my local butcher. I just love the fresh fennel they use. You can use whatever you like. But today I was in the mood for sweet so that’s what I ordered.
I brown the sausages first in a little olive oil, then remove them to a plate and start cooking the onions and peppers.
You want the onions to caramelize so take your time with this. Turn the heat all the way down and let them cook for about 8 minutes.
Add the peppers, spices, sausage and wine …
… and cook until the sausages are no longer pink in the middle.
I have another sausage and peppers recipe that uses diced tomatoes and marsala wine, I made them for a party last summer and they were a HUGE hit. I’ll post that one over the summer when I make them again.
But today I just wanted the regular old grilled sausages with peppers and onions on a roll, New York style.Print
- 3 links sausage (of your choice)
- 1 sweet onion
- 1–2 green/red peppers (your choice)
- 2 teaspoons minced garlic
- Olive oil
- 1 Tablespoon fresh chopped basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/4 white wine
- Red pepper flakes (optional)
- Prep the sausages by piercing them with a fork 2 or 3 times. This will prevent the casing from splitting and will allow some juices to flavor the pan
- Chop the onion in thin strips, as well as the peppers
- Add a Tablespoon (or two) of oil in a large skillet and add the sausages
- Brown them on all sides and remove them to a plate (they will still be raw in the middle)
- Turn the heat on very low and add the onions. You will want to caramelize them so cook them very slowly over low heat, about 5-8 minutes
- Meanwhile, cut the sausages into bite size slices, retaining the juice
- Add your peppers and cook another minute to soften
- Add the garlic, spices, wine and sausages (with their juice) back to the pan
- Continue cooking until the sausages are cooked through (about 15-20 minutes)
Recipe Source: Happilyunprocessed.com
I use all organic ingredients whenever possible, and hope you do too! 🙂