Sausage & Peppers
This is one of those recipes that’s exactly what it says it is. No extra bells and whistles – just really good sweet Italian sausage, peppers and some onion. If you can, be sure to source your sausage ring from a high-quality Italian butcher. We always serve our sausage and peppers on a nice soft bun drenched in the pan juices. It’s messy, but damn good.
Sausage & Peppers
Ingredients
- ¼ cup plus 2 tablespoons extra-virgin olive oil, divided
- 1 1 ½ to 2 pound parsley and cheese sausage ring
- 2 large red bell peppers, cut into ¼” strips
- 2 large green bell peppers, cut into ¼” strips
- 1 large white onion, cut into ¼” strips
- Kosher salt
- 4 large cloves garlic, thinly sliced
- 6 hoagie rolls
Instructions
- Preheat the oven to 400 degrees.
- In a large, high sided skillet, warm 2 tablespoons of the olive oil over medium-high heat.
- Add the sausage and sear until browned on both sides, for 6 to 8 minutes per side. Use a splatter screen if you have one to limit oil splatters.
- Transfer the sausage to a plate; cool slightly.
- Add the remaining oil to the skillet.
- Add peppers, onion and season with a couple generous pinches of salt.
- Sauté, tossing often, scraping the browned bits from the bottom of the pan using the liquids that release from the vegetables, until tender, about 15 minutes.
- Add the garlic, season with salt, to taste, and cook for 1 minute.
- Meanwhile, remove the skewers from the sausage and cut the outer rings into 3- to 4-inch pieces.
- Nestle the sausage into the peppers and onion, add any juices from the plate and bake until the sausage is fully cooked, about 20 minutes.
- Serve on a hoagie roll.
