Sausage and Peppers

  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 6 servings
Save Recipe

Ingredients

2 tablespoons extra-virgin olive oil

12 fresh Italian sausages, hot or sweet (about 1- 3/4 to 2 pounds)

1 large Spanish onion, cut in halved, and cut into 1/4 inch slices

1 tablespoon tomato paste

2 large red peppers, trimmed, seeded, ribs removed, cut into 1/2-inch wide strips

2 large yellow peppers, trimmed, seeded, ribs removed, cut into 1/2-inch wide strips

2 poblano peppers, trimmed, seeded, ribs removed, cut into 1/2-inch wide strips

4 large cloves garlic, minced

Kosher salt and freshly ground black pepper

1 tablespoon balsamic vinegar

6 crusty sandwich rolls, toasted

Directions

  1. Heat the oil in a large skillet over medium high heat. Add the sausages and cook until well browned on all sides, about 10 minutes. Remove the sausages from the pan and set aside. Pour off all but 1 tablespoon of oil. Add the onions and cook, stirring, until golden, about 5 minutes. Stir in the tomato paste and cook for 1 minute more. Add the peppers, garlic, and season with salt and pepper to taste. Cook until the peppers are wilted, about 5 minutes. Return the sausages to the pan, cover, and cook over medium heat, stirring frequently, until the sausages are cooked through, about 12 minutes more. Stir in the vinegar. Divide the sausage and peppers evenly amongst the crusty rolls and serve.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Sausage and Peppers Sheet Pan Dinner

Lentil Sausage Soup

Sausage and Peppers

Sausage and Pepper Grinder

Chicken, Sausage and Peppers

Sausage (Sazeeg) and Peppers

Pierogi with Sausage and Peppers

Grilled Sausage and Peppers on Rolls