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Sausage with Peppers and Onions

Name: Sausage with Peppers and Onions
Prep time: 20 min
Cook time: 30 min
Ingredients: 4-6 Italian fennel sausages, sweet or hot (about 2 pounds).; 2 tbsp Extra-virgin olive oil; 4 Medium bell peppers: red, orange and green, sliced into 1/4-inch strips; 2 Medium red onions, sliced into 1/4-inch half-moons; Salt (to taste); Black Pepper (to taste); 2 Garlic cloves, minced; 1/2+ cup White wine; 1/2 tsp Crushed red pepper (Optional); 1 tsp Italian seasoning; 1/4 cup Fresh Oregano leaves; 1/4 cup Parsley (Finely chopped)

On August 16, 2019
By InnaB
0 Comments

How can a classic dish be updated? Can a Sausage with Peppers recipe be upgraded and elevated? It can, with the addition of white wine and a variety of fresh herbs.

In reviewing my recipes for an upcoming summer open house, I was searching for a “prep ahead” crowd-pleasers. I needed a recipe that was flexible enough to serve with a side, on a crusty roll, or shine on its own.

Sausage with peppers and onions…hmmm. It fulfilled all the criteria. However, it seemed a bit heavy for a summer fling. The solution was obvious. Replace heavy acidity of tomato sauce with crisp white wine, load it up with a variety of fresh herbs, and Voilà! I mean, Ecco!

This recipe is full of Italian flare and flavor. The allure of roasted sausages accompanied by aromatic peppers and onions with a splash of white wine will make your date night dinner come alive.

For an easy and delicious family meal, pair it with pasta, rice, or a crusty Italian roll. To lighten up this recipe even further, go ahead and use chicken or turkey sausage. You can also make it work with brats, just replace white wine with a refreshing lager.

Since I use a generic term “Italian seasoning” in many of my recipes, it is important to disclose the list of ingredients. My brand of Italian seasoning contains: Basil, Thyme, Oregano, Marjoram, Rosemary, Garlic, and Crushed Red Pepper.

Sausage with Peppers and Onions

Flavorful Italian sausage combined with red, yellow and green bell peppers, onion, garlic, and Italian fresh and dried herbs for an updated classic. Don’t forget the wine!

Print Recipe

Prep Time 20 mins

Cook Time 30 mins

Course Appetizer, brunch, Main Course

Cuisine American, Italian

Servings 8 people

Ingredients

4-6 Italian fennel sausages, sweet or hot (about 2 pounds).
2 tbsp Extra-virgin olive oil
4 Medium bell peppers: red, orange and green, sliced into 1/4-inch strips
2 Medium red onions, sliced into 1/4-inch half-moons
Salt to taste
Black Pepper to taste
2 Garlic cloves, minced
1/2+ cup White wine
1/2 tsp Crushed red pepper Optional
1 tsp Italian seasoning
1/4 cup Fresh Oregano leaves
1/4 cup Parsley Finely chopped

Instructions

Sausages

Preheat the oven to 350 degrees.
Prick each sausage in several places with a toothpick or the tip of paring knife to prevent bursting.
Place sausages in one layer on a baking sheet and pop them in the oven.
Roast sausages for about 20 minutes, until golden brown.
Once done, remove from the oven and let them rest while you prepare peppers.

Peppers and onions

Place a large skillet over medium-high heat and add 2 tablespoons olive oil.
When oil is hot, add sliced peppers and onions. Season generously with salt, pepper, and dried Italian seasonings.
Cook, stirring frequently until mixture softened and beginning to
brown, about 10 minutes.
Transfer the pepper and onion mixture to a platter.
In the pan, stir in the white wine add garlic and cook for a minute or two.
Cut each sausage in half or in thirds, on the bias.
Transfer sausages to the pan along with the pepper and onion mixture.
Turn off the heat.
Top with oregano and parsley. Serve hot or at room temperature.