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Best Ever Sausage with Peppers, Onions, and Beer!
SUBMITTED BY:
Robert M. Catalano
PHOTO BY:
Caroline C
"This is an excellent recipe I came up with one day. Serve with some nice Italian bread, and a bottle of your favorite beer."
RECIPE RATING:
Read Reviews
(264)
Review/Rate This Recipe
PREP TIME
25 Min
COOK TIME
35 Min
READY IN
1 Hr
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 tablespoons olive oil
3 pounds Italian sausage links
3 red bell peppers, sliced
2 green bell peppers, sliced
2 large red onions, sliced
3 cloves garlic, chopped
2 (12 fluid ounce) bottles beer
1 (6 ounce) can tomato paste
3 tablespoons chopped fresh oregano
3 tablespoons chopped fresh cilantro
2 tablespoons hot sauce
salt and pepper to taste
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DIRECTIONS
Heat olive oil in a large heavy skillet over medium high heat. Cook sausage until browned on all sides. Remove sausage from pan, and set aside. Pour in 1 bottle of beer to deglaze the pan, scraping up any blackened bits from the bottom. Place the red peppers, green peppers, onions and garlic in the pan. Stir in the remaining beer and the tomato paste. Season with oregano, cilantro, hot sauce, salt and pepper. Cover, and simmer until onions and peppers are tender. Slice the sausages into bite size pieces, and add to the peppers. Cover, and simmer until sausage is cooked through.
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REVIEWS
Reviewed on Jul. 25, 2007 by
~TAYLOR~
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~TAYLOR~
Jul. 25, 2007
This was a first for me. I have NEVER used beer with my sausage and peppers before. And look what I've been missing all this time! I used 2lbs. spicy Italian sausage, so I left out the hot sauce. I only had 2 each red and green bell peppers, so that's what went in the skillet, along with the 2 onions, 4 cloves of garlic, 1-1/2 cans of beer (I was thirsty), the tomato paste, 2 Tbsp. each of fresh chopped oregano and basil, and a sprinkle of dried parsley. Wouldn't have added cilantro even if I'd have had it. We ate these on Italian bread subs, and they were Oh-so-yummy! Even better for lunch the next day. Thanks, Robert... this recipe is now in my "Tried and True" file.
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17 users found this review helpful
This was a first for me. I have NEVER used beer with my sausage and peppers before. And look...
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Reviewed on Nov. 20, 2005 by BEBOC
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BEBOC
Nov. 20, 2005
Wow! Really good! I actually made this in the crockpot because I was at work all day. I cut the sausage up first, browned it on the stove top. Put the sausage, onions, and peppers in the crockpot. Then I made the sauce (beer, tomato paste, and seasonings) on the stove in the pan I had used to brown the sausage. Added the sauce to the crockpot and cooked on low all day. We made into sandwiches and it had great flavor!
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16 users found this review helpful
Wow! Really good! I actually made this in the crockpot because I was at work all day. I cut...
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Reviewed on Nov. 2, 2006 by
JossyRenee
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JossyRenee
Nov. 2, 2006
This was really wonderful. I cut the recipe down to 1 1/2 lbs of sausage, 2 red peppers, 1 green pepper, 1 large red onion and 2 small/medium yellow onions. I also used 1 1/2 cans of beer instead of 2. It was wonderful served over penne pasta, and also awesome on italian bread as a sandwich. Thanks for the recipe, Robert!
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14 users found this review helpful
This was really wonderful. I cut the recipe down to 1 1/2 lbs of sausage, 2 red peppers, 1...
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Reviewed on Nov. 2, 2007 by
love to cook
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love to cook
Nov. 2, 2007
GREAT Recipe! I made this recipe yesterday. I browned the sausage and removed it from the pan, and added the onions, red peppers, and green peppers letting them absorb the sauce from the sausages. I removed the onions and peppers from the pan, and added the garlic, beer, tomato paste, 3 tablespoon of hot sauce, 1 tablespoon of oregano and fresh parsley, salt & black pepper. I let it simmer for about 10 minutes and I cut the sausage into bite size added everything back in pan, and continue cooking in low heat for about 45 minutes. I served it with rice. It came out Super! my husband and daughter loved it. For sure I will do this recipe again. Thanks for sharing.
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12 users found this review helpful
GREAT Recipe! I made this recipe yesterday. I browned the sausage and removed it from the pan,...
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Reviewed on Oct. 20, 2003 by
I'm nuts too...
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I'm nuts too...
Oct. 20, 2003
I cut the recipe in 1/2 for my husband & I and ended up using a Michelob light ultra (which is a low carb beer), that was left over from a summer bash (we didn't care for the taste & what a better way to use it). I did use the whole 6 oz. of paste, & also used our butchers "medium" Italian sausage (which has a bit of kick to it) . I didn't cut the sausage up & served it in a sausage bun smothered with the sauce....YUUMMMYYYY!!!! My taste buds were yelpin! My picky husband LOVED it! Thanks very much Robert!
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12 users found this review helpful
I cut the recipe in 1/2 for my husband & I and ended up using a Michelob light ultra (which is...
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Reviewed on Jan. 20, 2007 by
Spotime
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Spotime
Jan. 20, 2007
I made this dish on new years for a bunch of friends and it was the hit of the party. I used Harpoon IPA for the beer, and it was fantastic. Any IPA (India Pale Ale) will do the trick. The only problem i had with this recipe was that the sauce was too thin for me. This is more than likley due to me adding too much beer, so i give this recipe 5 stars.
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10 users found this review helpful
I made this dish on new years for a bunch of friends and it was the hit of the party. I used...
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Reviewed on Aug. 28, 2006 by
cookiequeen
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cookiequeen
Aug. 28, 2006
I must admit that I am not a huge fan of sausage and peppers to begin with-but this recipe has changed my mind for good. Absolutely delicious. I felt like I was eating the prize winning sausage and pepper on a roll at the state fair. It's that good. Only changes were I only had one onion, used parsley instead of cilantro, and more green pepper than red...I used two thirds sweet and one third hot for the sausage. I did add a bit more paste than what called for as well. My husband moaned in satisfaction with every bite-I'm not kidding! I would suggest using a better grade of sausage-it tends to omit less fat!
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10 users found this review helpful
I must admit that I am not a huge fan of sausage and peppers to begin with-but this recipe has...
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Reviewed on Apr. 16, 2007 by
AHomeChef
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AHomeChef
Apr. 16, 2007
Made this for a family gathering and used water instead of beer, since some folks would have freaked out at the hint of alcohol. Everyone enjoyed it, and next time I'll use beer for sure! Keep in mind that the success of the recipe depends on the quality of sausage you use. If you're lucky enough to live in an area with lots of places that make and sell their own sausage,I suggest that you try those varieties over the mass-produced national brands. Some of the national brands have large amounts of salt, fat and preservatives and if you can avoid some of that, you're ahead of the game!
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9 users found this review helpful
Made this for a family gathering and used water instead of beer, since some folks would have...
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Reviewed on Jan. 30, 2007 by
TRUDY_FLETCHER
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TRUDY_FLETCHER
Jan. 30, 2007
I USED BUDWEISER AND WOULD NOT RECOMMEND IT.HAD A FUNNY FLAVOR IN THAT RESPECT BUT WILL TRY AGAIN-GREAT TEXTURE/PRESENTATION AND SPICES-JUST NEEDS A BETTER BEER.(I THINK)
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8 users found this review helpful
I USED BUDWEISER AND WOULD NOT RECOMMEND IT.HAD A FUNNY FLAVOR IN THAT RESPECT BUT WILL TRY...
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