The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 19, 2009
This is a pretty good recipe, both in terms of simplicity and taste. We had it with a Riesling, which worked well. We also tried it with spicy Italian sausage and a (red) Zinfandel, which was also good. Personally, I would like it better if it were a little spicier.
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Cooking Level: Intermediate

Living In: New Haven, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 18, 2009
Great recipe! I used turkey sausage, all colors of peppers, two different kinds of onions, and lots of red peppers flakes. We could not stop eating this. I guess I will have no leftovers for tomorrow. I guess I will just have to make it again! Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 12, 2009
This was a great sandwich. I cut the sausage into 2-3" pieces. I should have sliced them thinner. It was easy to make and had a great taste.
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Cooking Level: Expert

Living In: Ravenna, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 12, 2009
These were really super! I used hot italian sausage. Everyone just loved them.
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Cooking Level: Expert

Home Town: Somis, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 23, 2009
This recipe was tasty as well as beautiful! I made this for the Christmas Eve buffet table and the bright colors stood out! My guests raved about this and my hubby has had me make it three times since! Love it! Using a food processor helped to make prep work easier.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 21, 2009
even the husband who hates onions and peppers loved it. I used chicken hot sausage to cut down on fat but other than that followed to a T
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 21, 2009
I used hot sausage and added red pepper flakes for spice. Subbed olive oil for butter and red wine for white. I also added a can of tomatoes. I increased the garlic because I always increase the amount of garlic. Very tasty.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 19, 2009
Made this exactly as written and put on rolls - it was great. I'm replacing the old recipe I had with this one.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 17, 2009
Good recipe. Very simple, but flavorful. I served this with eggplant parmesan and uctually used red wine instead of white because of that. Will definitely make again.
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Cooking Level: Expert

Home Town: Liberal, Kansas, USA
Living In: Lake Waukomis, Missouri, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.69 star rating.
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Reviewed: Jan. 15, 2009
Good Meal. I boil the sausage along with the other steps and dont use any liquid. I dont get sausage alot bec its sortof greasy but If I do Ill be sure to use this one.
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Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 13, 2009
Very good! I added 1/2 pkg of tofu (cubed), and, since tofu takes on the flavor of what it's cooked with, it really added to the tastiness of the dish. We served this over rice, kind of like an asian stirfry. No leftovers!
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Cooking Level: Intermediate

Home Town: Okinawa, Okinawa, Japan
Living In: U S A F Academy, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 8, 2009
We loved this! I added cabbage, sliced apples, walnuts and a bit of brown sugar. I also used chicken sausage. We served it over fettuccine. Very good, simple recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 6, 2009
Great and simple way to make this classic dish. Only thing to add in my book is peeled chunks of potatoes. Cook until the potatoes are tender. Yummy!! This is how we grew up eating this.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 4, 2009
Wow--I'm giving this recipe five stars and I don't even love sausage and peppers! Was skeptical about half way through cooking, the onions and peppers weren't softening and cooking as fast as I expected and I wasn't sure what to expect for a turnout. After about an hour or so of simmering on low heat this was ready for consumption and boy did we consume!! I loosely tripled the recipe, used sweet and hot sausage, otherwise followed to a T. This can be a real crowd pleaser for sausage and peppers lovers crowds. Enjoy!
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Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA
Living In: Conshohocken, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 28, 2008
I tripled this recipe for a large birthday party I was having. I made everything the night before and after cooling, put the large skillet into the fridge. Two hours before my party, I took the skillet out, heated it on the stove until warm, and then put in the crockpot on high until ready to eat (about an hour and a half.)I used 4oz sasuage links and kept them whole so people could make sandwhiches out of it. Put it on a fresh French baguette (so good on this type of bread...the baquette really stands up to the sauce.) This was a huge hit! People went back for 2nds and 3rds....my brother in-law made me pack up the 2 leftover sasuages for him to take home. This is a great recipe to make the day before and put in the crockpot so you can enjoy the party. Bravo!
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Cooking Level: Expert

Living In: Sellersville, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 28, 2008
This was SO easy and SO good. I calculated for 15 servings. Used sweet, mild and hot Italian sausage, semi-froze the links then sliced them before browning them, olive oil instead of butter and white wine. Also had some pasta sauce cooked since I was having a party and I put a couple ladles full of sauce in there. MAAAAN! It was AWESOME and everyone was RAVING about it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 14, 2008
Makes an aromatic and attractive dish, especially served heating in an electic skillet at an office Fall/Harvest-themed potluck. I used white merlot for the wine, and red, yellow, green and orange peppers. Don't worry if the centers of your sausage are slightly pink when cutting, because they cook through in the last simmering stage.
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Cooking Level: Intermediate

Home Town: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 14, 2008
I made this for a party of 72. It was the highlight of the meal! I used Del Russo sweet italian sausage and marsala wine. Having that many sausages to cook, I baked them in the oven the day before the party at 350 for about 1 hour, turning them over several times until they were nicely browned. I drained the grease and added it to the butter to saute the onions and peppers. I also added a little salt and pepper along with the basil, oregeno and thyme too. I added a large can of tomato sauce and tomato paste with the wine and put them in a large baking dish. The next day I put the pan in the oven at 350 and baked the whole dish for 2 1/2 hours. Served them on buns along with some mozerella cheese. Delicious and very tender.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 12, 2008
This is really good! I serve it on Sub rolls and we all enjoy it. I use either red yellow or greeen peppers.
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Cooking Level: Intermediate

Home Town: Long Island, New York, USA
Living In: Lindenhurst, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 10, 2008
With just a few modifications this made a great dish. All in all a great recipe.
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA
Living In: Millstadt, Illinois, USA

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