Sausage With Peppers and Onions Recipe (2024)

This is an old favorite. I suggest cooking the peppers in the same pan in which you've already browned the sausages. The peppers release juices that deglaze the pan and pick up some sausage flavor. I find adding red wine vinegar at the end too vinegar-y.. For brightness, I use a dash of rice vinegar or a mild champagne vinegar. And don't just use basil as a garnish. Toss the peppers with lots of the chopped herb while the peppers are still hot.

I made the recipe with a few variations as well. Saw the Italian sausage in the deli case. To the left of it I saw Oscar Mayer bologna. Bought that, fried 3 slices in butter, put a bunch of Velvetta on top, let that melt real good and start getting crispy, slapped it on two slices of Wonder Bread slathered with mayo. Thanks Kim for the inspiration to think outside the box, or in this case, recipe

"Add water to cover and bring to a simmer"
Water to cover the sausages or just cover the bottom of the pan? I would have assumed the former, but the pic seems to suggest the later....

Too complicated. I cook the sausages in a small amount of water; cook out the water and saute the sausages. Remove the sausages; saute the onions and peppers in a little oil. Put back the sausages, add everything else, cook for a few minutes.

I preheated the oven to 350 degrees. Placed the hot and sweet sausages, sliced peppers and onions and chopped garlic in a shallow baking dish. I sprinkled with dried basil and oregano and a drizzle oil EVOO. I covered the pan with aluminum foil and baked for 30 mintues, removed the aluminum foil then baked uncovered for another 30 minutes. Perfect results everytime. Very flavorful.

My question is, why bother with the extra pan? Why can't you brown the sausages and then add the onions and peppers? Or vice versa?

Made as written, minus the optional eggs, this is terrific for a simple meal. My Italian heritage husband grew up in a Brooklyn household with his Italian speaking grandmother in charge of the kitchen and for the hundreds of times, it seems at least, that we've made sausage and peppers in his family's tradition, we never thought to try red wine vinegar for finishing the peppers. That tasty touch coupled with the technique for cooking the sausages makes this a "keeper"!

just made this- but with sweet and hot chicken sausages. I also used leftovers, along with sautéed mushrooms, with day old white rice for stir fry and used a bit of sesame oil. All delicious!

This was truly lovely: David Tanis never lets me down. As usual, simple, elegant, and flavorful. Lovely late summer/early fall meal made with the bountiful abundance of fresh bell peppers from the farmstand, which made all the difference, along with good sausage. The splash of red wine vinegar was a lovely, classy, and flavorful finish and lifted this dish above standard American fare. Easy to make on a weeknight.

you cook the sausages in enough water to cover them. remove the sausages and dump the water. saute the peppers and onion... follow the balance of the recipe

I serve this with creamy polenta. Yum

I just put sausage, sliced peppers and onions in a shallow baking dish,sprinkle with dried basil and olive oil and cover with aluminum foil. Pop is 375 degree oven for 1/2 hour then remove foil and continue for another 1/2 hour until browned. Delicious and so easy.

This was my ItalianMother-in-laws favorite recipe of mine. I use an electric skillet, brown the sausages, remove, add peppers and onions nestle the sausages in the veggies, cover with a can of diced (or chopped whole, if your garden is abundant) over top rather than water - season with salt and pepper and simmer for 20-25 minutes. Serve on fresh rolls or over pasta. Wonderful, easy, end of day, one pot meal!

Sweet bell peppers are "insipid"? Not in my book! Colorful, flavorful, and perfect with sausages in this unpretentious dish!

Or pasta. I've been doing something similar to this for ages, starting the sausages to brown and then adding the vegetables in order of cooking time required: onions, peppers, plus tomatoes, zucchini, mushrooms, all in one pan. It hardly needs anything more by way of seasoning, and it's ready in the time it takes to boil the water and cook the pasta.

This is one of the easiest recipes for Italian Sausage and Peppers/Onions that I have ever prepared. And took right at 30 minutes from start to finish. Followed the recipe except for one step. I used the same pan for the Peppers/Onions and the Sausages....why not. Everyone raved about the tastes this dish. I think the addition of the red wine vinegar took it over the top. Definitely going to make it again. Oh, I didn't add the eggs!

This was fabulous, made a few changes. Using 12” iron pan, I simmered the sausages 5 min, removed them then dumped the water. Then in same pan, sautéed peppers/red onions/a few sliced mushrooms; garlic, dried oregano. Placed basil leaves on veggies, sausages on top, then poured over all a pint of homemade marinara sauce I wanted to use up. Covered, put in 325 oven 30 min. Uncovered for another 20 min. Delicious, I’ll use the simmer method from now on!!

I simmered the sausages in beer did not prick the skins, didn’t want to lose the flavor.Joined the sausages with the peppers and onions as Stated in recipe. Followed as written only change was the beer.Great recipe great flavors, will make again!!

This is always a crowd pleaser and delicious as is, but I like to add 1 tablespoon both of red and balsamic vinegar I also add diced tomatoes with chilis and some fire roasted tomatoes too. I sometimes add a jalapeno and Sriracha to taste. I double the garlic and add red wine. I add fresh basil with garlic and garnish with it before plating. It tastes great with throwing in spinach at the end to add more veggies. You can really play with it to your liking. I serve it over Parmesan polenta. Yum.

Always a favorite. Adding a touch of wine vinegar is a must. Served with fried polenta.Done many times, always a winner.

Look at suggestions

Bake @ 425 degrees for 30 minutes - turn halfway through….

This was great. It took my sausage forever to cook in water but I think that's a me problem. My one tip is to use as many onions and peppers as suggested since they shrink down a lot. I was cooking for one and wanted leftovers; using 2 peppers and 1 onion did not leave a lot left in the end.

Excellent spoedy dinner. Definitely needs that shot of red wine vinegar. I served on grits, because I was out of polenta, which is just fancy grits for those of us from the South. :)

This recipe needs no improvement. Done to the letter it results in juicy hot sausages with beautifully cooked/browned veggies. Had a (good quality) apple cider vinegar (no red wine vinegar) but it worked beautifully and enhanced the color of the onions in particular. It is also fast compared to traditional onions and peppers.

Grilled chicken sausage. I didn’t have red wine vinegar so I used white wine vinegar and it was great!

Used the oven method

I had a couple of left over sausages and found this recipe. I prepared it almost exactly as written reducing ingredients accordingly but deviated slightly. I sautéed the vegetables in the same pan as the sausage and added sliced potatoes. I’m surprised no one else added potatoes, they were always included in my Italian American family. Easy and perfect!

Nice way to make peppers and onions. Terrible way to cook a sausage. Pricking the sausage and covering with water leeches out all of the flavor. Result was a bland and undercrisped sausage.

Many Italian Americans add a couple of pickled cherry peppers to this recipe. Skip the vinegar, add the cherry peppers!