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Sausage & Peppers

In our hometown just outside of Philly, sausage and peppers is pure  comfort—a staple you’ll find at backyard barbecues, sports events, neighborhood block parties, and Sunday dinners. It’s simple, no-frills cooking that brings people together, with the rich flavors of sausage, peppers, and onions filling the air. This is home on a plate.

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Serves 3- 4

Ingredients:

1 lb Italian fennel sausage coil (hot or mild, as preferred)

3 tbsp olive oil

1 large red bell pepper, sliced into strips

1 large green bell pepper, sliced into strips

1 large yellow bell pepper, sliced into strips

1 large yellow onion, sliced

Salt and pepper, to taste

1/4 cup dry white wine or chicken broth (optional, for deglazing)

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To make this rustic sausage and peppers dish, begin by heating 1 tablespoon of olive oil in a large skillet over medium heat. Place the 1-pound coil of Italian fennel sausage into the skillet, cooking it until browned on both sides, about 5–7 minutes per side, taking care not to break the coil. Once browned, remove the sausage and set it aside on a plate. Add the remaining 2 tablespoons of olive oil to the skillet, then add the sliced bell peppers and onions. Sauté them, stirring occasionally, until they soften and begin to brown, about 5–6 minutes. Add the minced garlic and season with salt and black pepper to taste, cooking for another 1–2 minutes until fragrant. For extra flavor, deglaze the pan by pouring in the white wine or chicken broth, stirring to loosen any browned bits from the bottom of the skillet. Return the sausage coil to the skillet, nestling it among the peppers and onions. Cover, reduce the heat to low, and let everything cook for 15–20 minutes, or until the sausage is fully cooked through. For serving, garnish with fresh basil or parsley if desired, and enjoy hot with crusty bread or on fresh Italian rolls. 

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