The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 27, 2007
Good recipe. I usually "eyeball" everything when making this, so I tried an actual recipe. It was good, but I did tend to adjust anyway.
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Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 19, 2007
"IF" this is not the "Best Ever Sausage with Peppers, Onions, and Beer", I have no idea what is. I made this yesterday for a Family gathering of 30 in all age groups. It was a Hit! My Wife prepared everything else, must have been 10 other dishes prepared. Somehow it seemed as if I got all the credit for my tiddly little bit in preparing this dish. It was eaten by it self, over rice and on rolls. Thank you Very Much for this recipe. I did not have and could not find any fresh Oregano. I replaced with 1 tablespoon dry Oregano and 2 tablespoons fresh chopped Basil.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 14, 2007
My whole family enjoyed this recipe, instead of rice we had them in a hero, thanks for sharing!
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Home Town: Bronx, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 13, 2007
Very good! I used fresh (homegrown)ground sweet-hot sausage instead of link sausage and some extra oregano. I also added about a tablespoon of honey to cut down on the bite of the tomato paste. It was delicious mixed in with brown rice. The kids loved it! I'll definitely make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 9, 2007
This was sooo good; I left the sausages whole, and I cut the recipe in half, but it was delicious. I cooked it in my 2 qt. crock pot (since I'd cut it in 1/2) and we ate it on toasted hoagie rolls. My husband loved it and so did the neighbor we gave some too.
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Cooking Level: Expert

Home Town: San Diego, California, USA
Living In: El Cajon, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 8, 2007
I had to try this recipe because it just sounded so good with beer. I am not a big fan of sausage and peppers because I try to avoid sausage, but this was TO DIE FOR and I couldn't stop eating it
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 7, 2007
A great hit with my family. I will make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 7, 2007
Outstanding! I used spicy Italian sausage and skipped the hot sauce & cilantro. The first night I served it on Hoagie rolls, sprinkled parmesan cheese and served it with a salad. My husband couldn't stop talking about it. Two days later, I added about a cup of spaghetti sauce, and served it over whole wheat penne pasta. My husband said it was even better than he could have imagined. It made a lot so I still have some in the freezer! This is great for people without much time to cook. I can't wait to serve it to guests. Added information: I just made it with 1 lb. boneless, skinless chicken breasts and 1/2 lb turkey jalapeno sausage. Same GREAT taste but LESS FAT. Must be the peppers!
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 6, 2007
i dont know what all the fuss is about. this wasnt any good at all. i would not recommend or make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 5, 2007
Wow! We made this with Chipotle Chicken sausage and it was great! Definitely a keeper.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 5, 2007
Yum! We loved this one. I did make some slight alterations - more garlic, more oregano and cilantro, half sweet and half spicy sausage. I used a couple of bottles of Smithwick's (minus a few swigs for the cook). It came out great - served with fresh crusty baguettes.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 5, 2007
OK, so I dont even like peppers & I loved this dish!!!!!!!!! I sliced everything very thin, I used 2 green, 1 orange, 1 yellow & 2 red peppers. Such pretty colors. Instead of hot sauce, I added hot pepper flakes to the EVOO before I added the meat.mmmm so good..Also I didnt add Cilantro, just didnt sound good to me in this recipe & I love cilantro. I served on toasted & garlic buttered hoagie rolls....Goes great with an ice cold beer!!!
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Cooking Level: Intermediate

Home Town: Stuart, Florida, USA
Living In: Delaware, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 4, 2007
I made this for my husband to take to lunch at work. He gave it 5 stars. I do not like sausage or peppers AT ALL so I did not try but if I did, it smelled good while cooking.
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 3, 2007
This is an excellent recipe! My husband LOVED it and had seconds.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 3, 2007
This Was Excellent the only change i made was i left the sausages whole and had them on hoagie buns with some cheese and brown mustard i will definitly make this again
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 2, 2007
GREAT RECIPE!! I was in a hurry and didn't think I had time to make it, but I was determined and everyone LOVED it. They said this was a keeper and make it again soon. I had to go to a meeting and told them what I had made for dinner and they all want a copy of it also.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: 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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Cooking Level: Expert

Home Town: Miami, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 2, 2007
Oh my gosh! I've never posted a review but this recipe is getting one. I got this recipe in my inbox as a recipe of the day yesterday and made it last night and it was AWESOME. If you like sausage and peppers you will rave over this. I thought that surely the flavor would be bland because there wasn't much too this recipe but boy I was wrong. This is a true keeper and I brought it to work today for lunch and I'm thinking of making next weekend and taking it to deer camp. Kudos for posing this recipe!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 1, 2007
Wow, this was really good! I've never managed to make sausage and peppers that tastes as good as at the fair....until this. I scaled down the recipe slightly (a little over 2 lbs of sausage, 1 bottle of beer) but used the whole can of tomato paste. I also replaced the cilantro with parsley because the idea of cilantro in this recipe just didn't appeal to me. Other than those changes I followed the recipe as provided. I used a combination of sweet and hot italian sausage from a local butcher and simmered it for almost an hour to really let the flavours blend and the sauce thicken somewhat. I served it on hoagie rolls and plan to have the leftovers over pasta for lunch tomorrow. (And then probably freeze the rest, since this recipe makes a LOT of food.)
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Cooking Level: Expert

Home Town: The Pas, Manitoba, Canada
Living In: Stamford, Connecticut, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 1, 2007
I know the vote is 165 to 1, but I wasn't thrilled with this recipe. I love brats done in beer with sausage, but with the tomato paste and italian herbs, it just didn't work. Easy to do, though, just not better than a good jar sauce.
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