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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LANIE1209

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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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GASTRINGER

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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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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aimslin

Cooking Level: Expert

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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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HROSE2

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Lindenhurst, Illinois, USA

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Reviewed: Dec. 10, 2008

With just a few modifications this made a great dish. All in all a great recipe.

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PIGONAWING

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Millstadt, Illinois, USA

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Reviewed: Dec. 8, 2008

I've been using this recipe for a while now.. it is AWESOME! I use a tiny bit of olive oil instead of the wine as we don't tend to have the wine on hand..

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CHARLOTTEQL

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Reviewed: Dec. 7, 2008

I didn't change a thing and it was one of the most delicious recipes I have ever made. Thank you so much for sharing.

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Sarah Elizabeth

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Dec. 3, 2008

This was my first time ever cooking this dish and this recipe was great. It was easy to make and the taste was magnificent. I served it over penne and there were no leftovers. I will make this a regular family meal.

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snoopyshai

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2008

My husband and I really enjoyed this recipe. I loved the flavor that the dried herbs added. I used Johnsonville sweet Italian sausages. Next time I might try the spicy ones. I did have a little trouble cooking my sausages through - when I cut them up after browning they were still very raw inside. I hoped they would finish cooking thru when simmered together with the onions and peppers but they didn't. We ate them anyway since they were about 3 quarters of the way cooked through, but next time I will have to figure out how to get them fully cooked. Also, I would definitely recommend adding a can of diced tomatoes. We served this over penne pasta which made this a very hearty meal.

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BEKAH3

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Reviewed: Nov. 30, 2008

This is a quick and easy recipe for those pressed for time. We use hot turkey sausage for that extra spicy bite. Highly recommended!

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sometimechef

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Reviewed: Nov. 22, 2008

Thanks you so much! I make this alot & have passed on the recipe! The only changes I make are 1 whole red chopped onion, instead of half...1 orange bell pepper instead of green & 1/2 cup of Sunset Rose wine. I have always heard to use a wine you would drink & that's the kind I like! Awesome recipe!!!

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idonotlikegrneggsnhm

Cooking Level: Intermediate

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Reviewed: Nov. 17, 2008

made exactly as written. delicious!

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Grumpy's Honeybunch

Cooking Level: Intermediate

Home Town: Richville, New York, USA

Living In: Hermon, New York, USA

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Reviewed: Nov. 9, 2008

I haven't had sausage and peppers this good since an Italian Street Fair in New York years ago! The recipe is easy and perfect. We've made it a few times already, we always serve on a hoagie roll.

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IVPLAY

Cooking Level: Intermediate

Home Town: Polson, Montana, USA

Living In: Fargo, North Dakota, USA

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Reviewed: Nov. 3, 2008

Great dish. I did not have white wine, so, I used red wine. Also, we do not eat pork,therefore, we used turkey sausage. Served over rotelle pasta and I intend to pack sandwiches for my spouse tomorrow.

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Caribbean Food Lover

Cooking Level: Intermediate

Living In: Stamford, Connecticut, USA

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Reviewed: Nov. 3, 2008

I use this website weekly for different recipes, this was the easiest thing I have made by far. Not only that but it was DELICIOUS!!!! First time I made it I didnt have white wine, what a difference that makes. Highly recommend, thank you for sharing!

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DAWSONSMOM

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Reviewed: Nov. 2, 2008

Wow this recipe was really great and really easy! My boyfriend absolutely loved it. I used both hot and sweet sausages. Used olive oil instead of butter. Added 1/2 can of tomatoe sauce and 1 tsp. red pepper flakes for an extra kick. Served it over pasta shells. Overall great meal!

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Dee

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2008

UPDATE: Made sub sandwiches with the left-overs last week. These made AWESOME sandwiches for a quick weekday lunch!!! Absolutely perfect (and I am REALLY picky about left-overs). Thanks again for sharing this WONDERFUL recipe! Pretty good. Made this tonight for my bf and I. He approved of me making it again (a BIG plus since we never agree on food)! I subbed hot Italian sausage (the REAL authentic stuff from my local Italian market), red/yellow peppers (no green here) and a white onion for the yellow (didn't realize that I didn't have a yellow onion on hand - will have to try with one next time...), but otherwise followed the directions to a T. Used 4 GENEROUS sized garlic cloves too. I had an issue with browning my sausage though.... I thought that "browning sausage" meant just that (literally) and that it would finish cooking through in the final step. In retrospect, I see that I should have fully cooked the sausage to begin with. I ended up having to remove the sausages from the bell pepper/onion mixture to sautee it separately (since they still weren't cooked through after simmering for 15 minutes). I have leftovers (lucky me!), so I am taking some to work tomorrow. Going to make a sub sandwich topped with some warmed spaghetti sauce and melted mozzarella cheese. I can't wait to sample the result! Thanks for sharing : )

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: Oct. 19, 2008

I thought this recipe was OK, but my husband loved it and said it needs to get into the rotation of recipes we use!! So I guess I'll be making it again sometime, but I'm going to try and make it less greasy.

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Mrs. Hernandez

Cooking Level: Intermediate

Home Town: Salinas, California, USA

Living In: Vista, California, USA

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Reviewed: Oct. 14, 2008

This recipe is awesome! I've made it several times and no matter how much I may vary the recipe, it always comes out amazing! I serve it with garlic mashed potatoes and use the butter sauce as gravy. Delicious!

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Mary W.

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Reviewed: Oct. 6, 2008

I make this a lot during the summer, stuffed in hoagie rolls and topped with either pepperjack or provolone. Very good with spicy fries. Never fails to disappear quickly off my table!

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