Sausage, Peppers, and Onions: The Ultimate Guide

Sausage peppers and onions – just the name conjures up images of bustling street fairs, the aroma of sizzling goodness filling the air, and the satisfying taste of a truly classic comfort food. Have you ever wondered why this simple combination is such a crowd-pleaser? I have, and after years of perfecting my own recipe, I’m excited to share it with you!

This isn’t just a meal; it’s a culinary tradition. While its exact origins are debated, the Italian-American influence is undeniable. Think of the vibrant markets of Naples, where vendors proudly display their sausages and peppers, a testament to the region’s rich agricultural heritage. Over time, Italian immigrants brought these flavors to America, adapting and evolving the dish into the beloved street food we know today.

What makes sausage peppers and onions so irresistible? It’s the perfect marriage of flavors and textures. The savory, slightly spicy sausage, the sweet and tangy peppers, and the mellow onions create a symphony on your palate. Whether piled high on a crusty roll or served as a hearty main course, this dish is incredibly versatile and satisfying. Plus, it’s relatively quick and easy to prepare, making it a weeknight winner for busy families. So, let’s get cooking and bring a taste of Italy (and a whole lot of deliciousness) to your table!

this Recipe

Ingredients:

• 1 pound Italian sausage (sweet or hot, or a mix), casings removed
• 2 large bell peppers (any color, or a mix), seeded and sliced into strips
• 1 large onion, sliced into strips
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 6-8 hoagie rolls or sub rolls
• Optional toppings: shredded mozzarella cheese, provolone cheese, grated Parmesan cheese, banana peppers, giardiniera

Preparing the Sausage and Vegetables:

1. Start by prepping your vegetables. Wash and dry the bell peppers. Cut them in half, remove the seeds and membranes, and then slice them into strips about 1/4 inch thick. Peel the onion, cut it in half, and then slice it into strips similar in thickness to the peppers. Mince the garlic cloves. Having everything prepped and ready to go will make the cooking process much smoother.
2. Brown the sausage. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until it’s browned and cooked through. Make sure to crumble the sausage well as it cooks; you don’t want large chunks. This usually takes about 8-10 minutes. Once the sausage is cooked, remove it from the skillet and set it aside in a bowl. Leave any rendered fat in the skillet – this will add flavor to the vegetables. If there’s an excessive amount of fat, you can drain some off, leaving about a tablespoon or two.
3. Sauté the vegetables. Add the sliced bell peppers and onions to the skillet. Cook, stirring occasionally, until they are softened and slightly caramelized. This will take about 10-15 minutes. Don’t rush this step; allowing the vegetables to caramelize brings out their natural sweetness and adds depth of flavor to the dish. If the vegetables start to stick to the bottom of the skillet, add a tablespoon or two of water or broth and scrape up any browned bits.
4. Add the garlic and spices. Once the peppers and onions are softened, add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using) to the skillet. Cook for about 1 minute, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as this will make it bitter.

Simmering in Tomato Sauce:

1. Combine everything. Return the cooked sausage to the skillet with the peppers, onions, and garlic. Stir to combine.
2. Add the tomato sauce and crushed tomatoes. Pour in the crushed tomatoes and tomato sauce. Stir well to ensure everything is evenly coated in the sauce.
3. Simmer. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. Stir occasionally to prevent sticking. Taste and adjust the seasoning with salt and black pepper as needed. Remember that the sausage and cheese (if using) will also add salt, so be careful not to over-salt.

Assembling the Sausage, Peppers, and Onions:

1. Prepare the rolls. While the sausage and peppers are simmering, prepare the hoagie rolls. You can lightly toast them in the oven or on a grill if you like, but this is optional. If you’re using cheese, you can also add it to the rolls at this point and melt it under the broiler.
2. Fill the rolls. Once the sausage, peppers, and onions are ready, use a slotted spoon to scoop the mixture onto the prepared hoagie rolls. Be generous with the filling!
3. Add toppings (optional). If desired, top with shredded mozzarella cheese, provolone cheese, grated Parmesan cheese, banana peppers, or giardiniera.
4. Serve immediately. Sausage, peppers, and onions are best served hot and fresh. Enjoy!

Tips and Variations:

• Sausage Selection: I like to use a combination of sweet and hot Italian sausage for a balanced flavor. You can also use chicken or turkey sausage for a lighter option.
• Pepper Variations: Feel free to use any color of bell pepper you like. Green bell peppers have a slightly more bitter flavor than red, yellow, or orange bell peppers. You can also add other types of peppers, such as poblano peppers or Anaheim peppers, for a bit of extra heat.
• Tomato Sauce: If you prefer a chunkier sauce, you can use diced tomatoes instead of crushed tomatoes. You can also add a tablespoon of tomato paste for a richer flavor.
• Spice Level: Adjust the amount of red pepper flakes to your liking. If you’re sensitive to spice, you can omit them altogether.
• Cheese Options: Mozzarella and provolone are classic choices for sausage, peppers, and onions, but you can also use other types of cheese, such as fontina or pepper jack.
• Bread Options: If you don’t have hoagie rolls, you can use other types of bread, such as French bread or ciabatta rolls. You can also serve the sausage, peppers, and onions over pasta or rice.
• Make Ahead: The sausage, peppers, and onions can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.
• Slow Cooker Version: You can also make this dish in a slow cooker. Brown the sausage and sauté the vegetables as directed, then transfer everything to the slow cooker. Add the tomato sauce, crushed tomatoes, and spices. Cook on low for 6-8 hours or on high for 3-4 hours.
• Grilling Option: Grill the sausage and peppers separately, then slice and combine them in a roll with the onions and sauce. This adds a smoky flavor.

Serving Suggestions:

• Serve with a side salad or coleslaw.
• Serve with potato chips or fries.
• Serve with a cold beer or soda.
• Make it a complete meal by adding a side of pasta or rice.

Conclusion:

So there you have it! This sausage, peppers, and onions recipe is truly a must-try for anyone craving a hearty, flavorful, and satisfying meal. It’s quick enough for a weeknight dinner, yet impressive enough to serve to guests. The combination of sweet peppers, savory sausage, and pungent onions, all simmered together in a rich tomato-based sauce, is simply irresistible. I promise, once you taste it, you’ll be making it again and again!

But the best part? This recipe is incredibly versatile! While I’ve shared my go-to method, there are so many ways you can customize it to your liking.

Serving Suggestions and Variations:

* Classic Sandwich: Pile the sausage, peppers, and onions high on a crusty Italian roll for the ultimate sandwich experience. Add a sprinkle of Parmesan cheese or a dollop of ricotta for extra richness.
* Pasta Perfection: Toss the mixture with your favorite pasta shape – penne, rigatoni, or even spaghetti work beautifully. A sprinkle of fresh basil adds a touch of freshness.
* Pizza Topping: Spread the sausage, peppers, and onions over pizza dough with mozzarella cheese for a delicious and unique pizza topping.
* Breakfast Scramble: Add a scoop of the mixture to scrambled eggs for a flavorful and protein-packed breakfast.
* Sheet Pan Dinner: Roast the sausage, peppers, and onions alongside potatoes and other vegetables for an easy and complete sheet pan dinner.
* Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a spicy kick.
* Sweeten the Deal: A touch of balsamic glaze drizzled over the finished dish adds a delightful sweetness and acidity.
* Cheese Please: Melt provolone or mozzarella cheese over the sausage, peppers, and onions for a gooey and satisfying treat.
* Vegetarian Option: Substitute the sausage with plant-based sausage or add more vegetables like zucchini or mushrooms.

I truly believe that this sausage, peppers, and onions recipe will become a staple in your kitchen. It’s a crowd-pleaser, it’s easy to make, and it’s incredibly delicious. Plus, it’s a fantastic way to use up any leftover vegetables you have in your fridge.

Don’t be afraid to experiment with different types of sausage, peppers, and onions to find your perfect combination. Whether you prefer sweet Italian sausage or spicy chorizo, bell peppers or banana peppers, the possibilities are endless!

So, what are you waiting for? Head to your kitchen, gather your ingredients, and get cooking! I’m confident that you’ll love this recipe as much as I do.

And most importantly, I’d love to hear about your experience! Once you’ve tried this sausage, peppers, and onions recipe, please come back and share your thoughts in the comments below. Let me know what variations you tried, what you served it with, and how much you enjoyed it. Your feedback is invaluable and helps me to continue creating delicious and easy-to-follow recipes for you. Happy cooking!