Italian Sausage, Peppers, and Onions

652 Reviews 46 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
GIGI9801
Recipe by  GIGI9801

“My family has been using this very simple and delicious recipe for sausage, peppers, and onions for years and years now. For an extra kick, try using half sweet sausage and half hot sausage!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
  2. Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
  3. Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

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Reviews (652)

Rate This Recipe
naples34102
807

naples34102

I think every Italian family makes this dish, with slight variations of course, within their own family traditions. While this is a fairly standard way of making sausage and peppers, my family uses olive oil rather than butter, uses little or no herbs (fresh basil is always nice here), red wine rather than white, and some crushed or diced canned tomatoes, or marinara sauce. Great on Italian rolls or over a sturdy pasta. This is always a treat!

HAPPYSTEAK
504

HAPPYSTEAK

I have to thank you for a sensational recipe. This is one of those recipes where if you follow the directions and the ingredient list, it's perfect. I've found on this website, that the simplest recipes many times prove to be the best. I'm not an italian, but DAMN is this a great recipe!!! Very important that you find good italian sausage. Find a good italian deli if you're lucky enough to have one nearby. I used mild sausage with the fennel seed inside--a key seasoning in good italian sausage. One other thing though, I cooked everything in a dutch oven on the stovetop, and under low heat I left it on the stove for about 45 minutes, and found that the extra time further reduced and caramelized the onions and the redpeppers, which makes this dish even better. I served it with a side of pasta with my favorite Barilla pasta sauce. It doesn't get any better than this recipe. Thanks for sharing one of your favorite family recipes and spreading the love.

Basg
321

Basg

Fabulous! I use beer instead of wine, olive oil instead of butter, and a yellow pepper instead of green. I serve this in rolls and it's a family favorite.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 461 cal
  • 23%
  • Fat
  • 39.4 g
  • 61%
  • Carbs
  • 7 g
  • 2%
  • Protein
  • 17.1 g
  • 34%
  • Cholesterol
  • 96 mg
  • 32%
  • Sodium
  • 857 mg
  • 34%

Based on a 2,000 calorie diet

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