Sausage With Peppers and Onions

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.

"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 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 Italian Mother-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!

I serve this with creamy polenta. Yum

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.

I make sausage, peppers, and onions all the time. Try using balsamic vinegar instead red wine. I also put a little balsamic in my chicken salad. Delish!!!