Sausage With Peppers and Onions
Updated August 4, 2024
Christopher Testani for The New York Times. Simon Andrews.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
8 Italian pork fennel sausages, sweet or hot (about 2 pounds)
Extra-virgin olive oil
3 or 4 medium bell peppers, a mix of red and yellow, sliced into ¼-inch strips
2 medium red onions, sliced into ¼-inch half-moons
Salt and pepper
2 garlic cloves, minced
1 tablespoon red wine vinegar
Pinch of crushed red pepper
Pinch of dried oregano
Basil leaves, for garnish
4 large eggs (optional)
Nutritional analysis per serving (4 servings)
20 grams carbs; 342 milligrams cholesterol; 838 calories; 31 grams monosaturated fat; 12 grams polyunsaturated fat; 22 grams saturated fat; 66 grams fat; 4 grams fiber; 1355 milligrams sodium; 40 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prick each sausage in several places with a skewer or the tip of paring knife to prevent bursting. Put sausages in one layer in a skillet. Add water to cover and bring to a simmer. Cook for 5 minutes, then cover, turn off heat and let steep.
- Step 2
Place a wide skillet over high heat and add 2 tablespoons olive oil. When oil is hot, add sliced peppers and onions. Season generously with salt and pepper, and cook, stirring frequently, until softened and beginning to brown, about 10 minutes. Adjust heat as necessary if mixture seems to be cooking too quickly. Add garlic just at the end, stir to incorporate and cook 1 minute more. Stir in the vinegar.
- Step 3
Transfer pepper mixture to a platter. Over medium heat, coat pan with 1 tablespoon olive oil, add sausages and cook 2 to 3 minutes per side, to brown. Top pepper mixture with cooked sausages. Sprinkle with crushed red pepper and oregano and garnish with basil leaves.
- Step 4
If desired, in the same wide skillet, fry eggs sunny side up in a little olive oil to accompany. Season with salt and pepper.
Private Notes
Comments
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.
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.
I omitted the garlic and don’t think I could have made a difference. Quality of sausage and, in my case, rolls is paramount
This is splendid! (I do add a lil' tomato paste to the peppers and onions, and cook them in same pan where sausages have been browned, but it's a dish you can make however you and your family like.) God Bless you, Mr. Tanis (& anyone reading this)!
Nice weekday recipe. Substituted with balsamic vinegar which really elevated the dish.