Of course! Sausage, Peppers, and Onions is a classic, crowd-pleasing dish that’s incredibly versatile. It’s perfect for a weeknight dinner, a game-day feast, or feeding a large family.
Here’s a comprehensive guide, including a classic recipe, cooking methods, and serving suggestions.
The Classic Recipe: Stovetop & Oven Method
This method combines stovetop searing for flavor with oven roasting for tender, caramelized vegetables and perfectly cooked sausage.
Prep time: 15 minutes Cook time: 45 minutes Servings: 4-6
Ingredients:
· The Main Event:
· 1.5 lbs Italian sausage (sweet or hot, or a mix; links are traditional)
· The Vegetables:
· 3 large bell peppers (mix of red, yellow, and green for color), cored and sliced into 1/2-inch strips
· 2 large yellow onions, sliced into 1/2-inch strips
· 4-5 cloves garlic, minced
· The Flavor Base:
· 3 tbsp olive oil
· 1 tsp dried oregano
· 1/2 tsp dried basil
· 1/4 tsp red pepper flakes (optional, for heat)
· Salt and freshly ground black pepper to taste
· The Liquid (optional but recommended):
· 1/2 cup dry white wine, chicken broth, or water
· The Finish:
· 2 tbsp fresh parsley, chopped
· 1 tbsp balsamic glaze or good balsamic vinegar (optional, for a touch of sweetness)
Instructions:
1. Preheat and Prep: Preheat your oven to 400°F (200°C). Prepare all your vegetables as directed.
2. Brown the Sausage: In a large, heavy-bottomed, oven-safe skillet or Dutch oven, heat 1 tbsp of olive oil over medium-high heat. Prick the sausage links a few times with a fork to prevent bursting. Add them to the hot skillet and brown on all sides, about 6-8 minutes total. They do not need to be cooked through. Remove the sausages to a plate and set aside.
3. Sauté the Aromatics: Reduce the heat to medium. Add the remaining 2 tbsp of olive oil to the same skillet. Add the sliced onions and peppers, oregano, basil, and red pepper flakes. Season generously with salt and pepper. Sauté, stirring occasionally, until the vegetables just begin to soften, about 8-10 minutes.
4. Add Garlic and Deglaze: Add the minced garlic and cook for 1 more minute until fragrant. Pour in the white wine (or broth/water), scraping the bottom of the pan with a wooden spoon to release all the flavorful browned bits (this is called deglazing).
5. Combine and Roast: Add the partially cooked sausages back into the skillet, nestling them into the bed of peppers and onions. Transfer the entire skillet to the preheated oven.
6. Roast: Roast for 20-25 minutes, or until the sausages are cooked through (internal temperature of 160°F / 71°C) and the peppers and onions are tender, sweet, and slightly caramelized at the edges.
7. Serve: Remove from the oven. Garnish with fresh parsley and a drizzle of balsamic glaze if desired.
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Alternative Cooking Methods
All Stovetop (One-Pan)
· Follow steps 2-4 above. After deglazing, return the sausages to the pan, nestle them in, and reduce the heat to low.
· Cover the skillet and simmer for 15-20 minutes, stirring occasionally, until the sausages are cooked through and the peppers and onions are very tender. Uncover for the last 5 minutes to allow any excess liquid to evaporate.
Slow Cooker
· Perfect for parties and hands-off cooking.
· Brown the sausages as in step 2 (this step is highly recommended for flavor).
· Place the raw sliced peppers, onions, and garlic in the slow cooker. Add the herbs, salt, and pepper. Place the browned sausages on top.
· Pour in 1/4 cup of broth or wine.
· Cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
Grill Method
· For a smoky flavor. Parboil the sausages first (simmer in water for 10 mins) to ensure they cook through without burning on the grill.
· Grill the sausages over direct medium heat until nicely charred and cooked through.
· For the peppers and onions: Toss them in a grill basket with olive oil and seasonings. Grill alongside the sausages, shaking the basket occasionally, until tender and charred.
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Serving Suggestions
This dish is incredibly versatile. Here are the most popular ways to serve it:
· The Classic Hoagie: Pile the sausages, peppers, and onions into a soft, toasted Italian hoagie roll. For the ultimate experience, add a layer of marinara sauce and melted provolone or mozzarella cheese.
· Over Polenta or Grits: Creamy polenta is a fantastic base that soaks up all the delicious juices.
· With Pasta: Serve it over a bed of pasta like rigatoni or penne. Toss it all together with a little of the cooking juices or a splash of marinara.
· As a Main Course: Serve it on a plate alongside crusty bread for dipping, a simple green salad, or with roasted potatoes.
Enjoy your delicious, authentic meal