Sausage and Peppers Recipe | SAVEUR

Sausage and Peppers

Sweet, fennel seed—flecked sausage marries beautifully with bell peppers when cooked with garlic, chile flakes, and oregano. This recipe first appeared in our December 2011 issue along with the special feature Italian America.

Sausage and Peppers
Sweet, fennel seed—flecked sausage marries beautifully with bell peppers when cooked with garlic, chile flakes, and oregano.
serves 4-6

Ingredients

1 12 lb. sweet Italian sausages
6 tbsp. olive oil
2 medium yellow onions, thinly sliced
1 red bell pepper, stemmed, seeded, and cut into 12″ strips
1 green bell pepper, stemmed, seeded, and cut into 12″ strips
12 tsp. crushed red chile flakes
4 cloves garlic, finely chopped
1 cup chicken stock
12 tsp. dried oregano
Kosher salt and freshly ground black pepper, to taste
2 tbsp. finely chopped parsley

Instructions

Bring sausages, 3 tbsp. oil, and 13 cup water to a boil in a 12″ skillet over medium-high heat; cover, and simmer until sausages are half-cooked, about 8 minutes. Uncover and cook, turning, until sausages are browned all over, about 5 minutes. Transfer to a cutting board and cut into 4 pieces each; set aside. Return skillet to heat along with remaining oil. Add onions and bell peppers; cook until soft, about 6 minutes. Add chile flakes and garlic; cook until fragrant, about 2 minutes. Return sausages to skillet along with stock, oregano, and salt and pepper; boil. Cover and cook until sausages are cooked through, about 10 minutes; uncover and cook until sauce is slightly reduced, about 4 minutes. Sprinkle with parsley.

Latest


Recipes


Videos