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Italian Sausage, Peppers, and Onions
SUBMITTED BY:
GIGI9801
PHOTO BY:
SunFlower
"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!"
RECIPE RATING:
Read Reviews
(257)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
25 Min
READY IN
40 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
6 (4 ounce) links sweet Italian sausage
2 tablespoons butter
1 yellow onion, sliced
1/2 red onion, sliced
4 cloves garlic, minced
1 large red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup white wine
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DIRECTIONS
Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
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.
Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.
FOOTNOTES
Add a little more white wine while simmering if needed.
Wine Tip
Try with a
California Zinfandel
.
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REVIEWS
Reviewed on Jun. 8, 2006 by
Basg
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Basg
Jun. 8, 2006
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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18 users found this review helpful
Fabulous! I use beer instead of wine, olive oil instead of butter, and a yellow pepper...
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Reviewed on Apr. 7, 2005 by HAPPYSTEAK
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HAPPYSTEAK
Apr. 7, 2005
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.
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15 users found this review helpful
I have to thank you for a sensational recipe. This is one of those recipes where if you follow...
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Reviewed on May 10, 2006 by
Trish
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Trish
May 10, 2006
Yummy! :-) Added some black pepper, sea salt (just a lil), and some extra garlic. I also threw in some fresh sliced mushrooms and roma tomatoes. I did not add the tomatoes until just after I threw the sausage back in the pan. Also added a little olive oil in with the white wine. Made a very nice saucy dish, served this over penne pasta and with some crusty galic bread. A nice change from spaghetti!
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12 users found this review helpful
Yummy! :-) Added some black pepper, sea salt (just a lil), and some extra garlic. I also threw...
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Reviewed on Jan. 6, 2007 by
BEMUSED_1
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BEMUSED_1
Jan. 6, 2007
Very good. I followed the suggestion of another reviewer and added a can of crushed tomatoes (14.5 oz). Here is the sum of deviations. First, while the sausage is cooking in the skillet, I put the crushed tomatoes in a dutch oven on low. Then when I sliced up the sausage, I added it to the dutch oven. I then did the onions and the garlic, using olive oil instead of butter. Instead of wine, I used an equal amount of beer. At the step where the peppers and onions are tender, I emptied the skillet into the dutch oven, and let everything simmer on low for 1 hour. The last change was that the sauce was a bit loose, so a tablespoon of cornstarch mixed with a tablespoon of water, then added in with everything else. 15 minutes later, done.
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11 users found this review helpful
Very good. I followed the suggestion of another reviewer and added a can of crushed tomatoes...
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Reviewed on Aug. 13, 2006 by
MSROOTZ
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MSROOTZ
Aug. 13, 2006
Excellent. We ate this as sandwiches on french bread with marinated cherry tomatoes also from this site and a glass of white wine. My son commented that is was like something you would get from a deli. Update to original review: I make this all the time but I now I always add a can of crushed tomatoes too. They add flavor and body to the sauce. We love this recipe.
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10 users found this review helpful
Excellent. We ate this as sandwiches on french bread with marinated cherry tomatoes also from...
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Reviewed on Apr. 30, 2008 by
GodivaGirl
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GodivaGirl
Apr. 30, 2008
I used a bag of frozen yellow, red, green pepper and onion mix. I added 1 cup of low sodium vegetable broth. I cooked in the crockpot on low for 2 hours. Sliced into 1/2" pieces and used in the Pasta Sausage with Italian Sausage recipe from this site and have used this with the Spanish Rice II recipe. This is one of our favorite meals with with rice, pasta or on rolls with sauce and shredded cheese! YUM!
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9 users found this review helpful
I used a bag of frozen yellow, red, green pepper and onion mix. I added 1 cup of low sodium...
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Reviewed on May 7, 2006 by
ZELDA3333
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ZELDA3333
May 7, 2006
We loved this. Perfect amount of seasonings, I didn't change a thing, other than cooking a bit longer and I did use left over sausages that was cooked on a gas grill - I just sliced it up and added it when I added the wine. Served it next to penna simmered in a red sauce.
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9 users found this review helpful
We loved this. Perfect amount of seasonings, I didn't change a thing, other than cooking a...
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Reviewed on Apr. 16, 2006 by
STONESOUP
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STONESOUP
Apr. 16, 2006
I've made this at least half a dozen times since I discovered it. I always stick to the mild italian sausage because the results are lovely. I vary the colours of the peppers, depending what's on sale, but always use more than is asked for. It's a very simple recipe, tasty and satisfying.
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9 users found this review helpful
I've made this at least half a dozen times since I discovered it. I always stick to the mild...
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Reviewed on May 10, 2006 by
Crystal
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Crystal
May 10, 2006
I saw this on the Allrecipes homepage and just had to try it! Good thing, because this was a really tasty meal! I served it over rice and used hot Italian sausage because it was all I had. I also subbed oil for the butter. I boiled the sausages while I chopped the onions to get rid of some of the grease and then cut the sausages up after having boiled them to fry in the pan. I was so impressed with how this turned out. Thanks for the recipe!
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8 users found this review helpful
I saw this on the Allrecipes homepage and just had to try it! Good thing, because this was a...
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