Reviewed: Jan. 19, 2005

This is THE BEST Italian sausage recipe ever! I substitute dried spices (1 TBS each) when fresh aren't available, and it still comes out absolutely delicious. Thanks for a great recipe!

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MAMALEAH

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Reviewed: Jan. 18, 2005

My family just loves this dish and it is so easy to make.

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TONYSMOM

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Reviewed: Jan. 17, 2005

Served this with jasmine rice. The only change we made was to use dried cilantro.

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Peach822

Cooking Level: Intermediate

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Reviewed: Jan. 12, 2005

I made this tonight per recipe, except for the following. First, I put in a 16-oz can of diced tomatoes. Second, when I cook sausage and peppers I usually cook them for a long time on a low heat, so I added more beer whenever the mixture got dry. (Since the recipe uses cilantro and hot sauce, I went with a Mexican beer). These are very, very good sausages and peppers. The cilantro isn't overpowering, and the hot sauce doesn't take over the dish. The only "difficulty" I had was that the recipe I printed off makes a lot of this, a WHOLE lot. So I had to divide and cook it in two large pans (my pans are about 16" diameter). This will be great on pasta, in a sandwich, or just to eat on its own. I highly recommend it. Thanks very much for contributing it!

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SECRETAGENTMAN

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Reviewed: Jan. 6, 2005

THIS WAS GREAT..I USED TURKEY SAUSAGE TO MAKE IT LOWER IN FAT...I DID NOT HAVE TOMATOE PASTE SO I USED TOMATOE SAUCE AND THICKENED IT RIGHT AT THE END. I SERVED THIS WITH ANGEL HAIR PASTA.

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TINKERBELL926

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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Reviewed: Nov. 16, 2004

Great recipe! I reduced the recipe to serve two. I had to improvise as I did not have tomato paste so I used an 8oz. can of tomato sauce (not quite the whole can). I also substituted dried herbs for fresh (oregano and an Italian blend) and omitted the cilantro. The sauce was very flavorful and zesty. It was great over penne pasta. I will definitely make this again!

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SCOOTMOM

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Oct. 14, 2004

This is really good. Great thinking Robert. I also added fried potatoes to this, I fried them first in the oil specified and then added the sausage. I must be a Ro-tel queen cause I added a can of Ro-tel instead of tomatoe paste. Didn't use the cilantro. Still turned out really gr8!

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JUSTJEN33

Cooking Level: Intermediate

Home Town: Hot Springs, Arkansas, USA

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Reviewed: Oct. 9, 2004

This was awesome! We served it with french bread and penne pasta w/butter & parmesan cheese. Thanks so much for the recipe!

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POLARBEE

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Aug. 19, 2004

This is a keeper. I make this recipe everytime I make sausage and peppers. Everyone loves it, we eat it over rice, but mostly as a sandwich! It's perfect!

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calead910

Cooking Level: Expert

Home Town: South River, New Jersey, USA

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Reviewed: Aug. 3, 2004

I made this last night and the husband and I loved it! I did increase the garlic to about 5 cloves as another person suggested, served over bow-tie pasta accidentally forgot the hot sauce but it was still delicious and had a beer with it...very good!

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ARMYWIFE333

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Reviewed: Jul. 25, 2004

Great recipe! Changed it slightly, but still very, very good. Recipe makes quite a bit and a skillet will be too small. I recommend using a dutch oven only. Don't use olive oil, sausage alone makes more than enough oil! I had to drain excess oil in dutch oven after cooking meat because it creates about a half cup of unnecessary grease that doesn't add anything but calories. Leave the blackened bits on the bottom of the pan, they add flavor. Used 4 peppers, 1 red and 1 vadalia onion. An Italian recipe like this needs more garlic, so I used about 6-7 cloves. Added 2 12 oz bottles of Miller Lite and 2 cans of tomato paste. Sauce is much to thin without the second can of paste. Added extra spices to include basil, italian seasoning and oregano. Didn't have any fresh so I used dried seasonings. Omitted the cilantro because I didn't have any at the time. Doubled the hot sauce and used only hot italian sausage. Simmered everything at the same time to better incorporate the flavors. Served over bow tie pasta with grated mozzerella and parmesan. Will also serve on grinder/hoagie rolls. My family loved it and everyone ate 2-3 helpings! Passed the recipe with the changes on to my cousin who raved about it! This is now in my recipe rotation and will stay there.

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DM COOK

Cooking Level: Expert

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Reviewed: Jul. 18, 2004

Would've given it a 4.5 if it were possible. I added a couple cans of green chillies to kick it up a notch or two. I also left the sausages whole, and spooned the sauce over the potato bread buns with the peppers and onions on top. GREAT!

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gmclor

Cooking Level: Intermediate

Living In: Vienna, Virginia, USA

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Reviewed: Jul. 5, 2004

I used pasta ssauce and Italian seasonings, and instead of cutting the sausage into pieces left it whole to serve as sandwiches on Italian bread. My husband and our guest loved it. I only used one bottle of MGD. This recipe would adapt well to a crockpot and increased quantities for a large group, something I will keep in mind for football season.

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ABBIE3

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Reviewed: Jul. 2, 2004

Prefer to add a jar of tomato sauce rather than tomato paste and dried oregano instead of fresh. Mouthwateringly good!!!

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CrystalGayle

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 13, 2004

I was very interested in trying this recipe. I changed the olive oil to canola oil and oregeno to italian seasoning. I did not think that my wife would like it but she said it was excellent and of course I enjoyed it. My son however, did not like the vegies but he ate all the meat I gave him. I used Budweiser

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ALEWIS194

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Reviewed: Jun. 13, 2004

Very good!

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TSchritter

Cooking Level: Intermediate

Home Town: Kingman, Arizona, USA

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Reviewed: Jun. 2, 2004

Even though I don't like sausage, I loved this because of the wonderful sauce. My b.f. doesn't like rice so served with boe ties and it was great.

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AJay7

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: May 23, 2004

I made this recipe for a pot luck at work. Everyone love it. I had a lot of requests for the recipe.

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ISTOLL

Cooking Level: Intermediate

Living In: Cave Creek, Arizona, USA

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Reviewed: May 21, 2004

I made this according to the directions and it tasted like BEER! if you could find something else for the liquid it would be great and easy if you put it in the crockpot.

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