Nov 8, 2011

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.

Credit: Todd Coleman

SERVES 4–6

INGREDIENTS

1 ½ lb. sweet Italian sausages
6 tbsp. olive oil
2 medium yellow onions, thinly sliced
1 red bell pepper, stemmed, seeded, and cut into ½″ strips
1 green bell pepper, stemmed, seeded, and cut into ½″ strips
½ tsp. crushed red chile flakes
4 cloves garlic, finely chopped
1 cup chicken stock
½ tsp. dried oregano
Kosher salt and freshly ground black pepper, to taste
2 tbsp. finely chopped parsley

INSTRUCTIONS

Bring sausages, 3 tbsp. oil, and ⅓ 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.

This article was first published in Saveur in Issue #143

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Ratings & Reviews (5)

by CASA-GIARDINO on 2011-12-26

Why add chicken stock to sausage and peppers? I prefer my sausage and peppers dry not wet.
http://casa-giardino.blogspot.com

by SPENCERS on 2011-12-28

I agree it should finish "dry" and maybe drizzle olive oil before serving. Use the cup of chicken stock to boil/simmer instead of water, brown the sausages longer and omit covering at the end. I prefer that the peppers and onions are not overcooked as well.

by MOTHERCRONE on 2012-02-04

I thought the recipe was excellent. I used half of the chicken stock in the beginning in place of the water and half in the end. I cut down a little on the red pepper flakes and also added a pinch of dried basil flakes. When the recipe was complete the liquid had cooked down to a rich sauce. In the past I always made my sausage and peppers in red sauce. However, I would make Saveur's recipe again and again. Delicious.

by BLUMYSTERIOUSEYS on 2012-07-26

This was absolutely delicious!! I used to make my sausage and peppers dry, but I really enjoyed this. I added about 3 Tbsp of tomato paste to the sauce while it thickened at the end. YUM!! Served with homemade Italian bread or pearl cous cous with fresh basil

by BLUMYSTERIOUSEYS on 2012-07-26

I forgot to add I also reduced the amount of red pepper flakes to 2 pinches

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