Best Ever Sausage with Peppers, Onions, and Beer!

Best Ever Sausage with Peppers, Onions, and Beer!

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"This is an excellent recipe I came up with one day. Serve with some nice Italian bread, and a bottle of your favorite beer."
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1 h servings 724 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 724 kcal
  • 36%
  • Fat:
  • 50 g
  • 77%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 33.4 g
  • 67%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 2249 mg
  • 90%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a large heavy skillet over medium high heat. Cook sausage until browned on all sides. Remove sausage from pan, and set aside. Pour in 1 bottle of beer to deglaze the pan, scraping up any blackened bits from the bottom. Place the red peppers, green peppers, onions and garlic in the pan. Stir in the remaining beer and the tomato paste. Season with oregano, cilantro, hot sauce, salt and pepper. Cover, and simmer until onions and peppers are tender. Slice the sausages into bite size pieces, and add to the peppers. Cover, and simmer until sausage is cooked through.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 549 Ratings

Most helpful positive review

Wow! Really good! I actually made this in the crockpot because I was at work all day. I cut the sausage up first, browned it on the stove top. Put the sausage, onions, and peppers in the cro...

Most helpful critical review

Pretty good and easy to do. I like things saucy, so I made the sauce as directed, but only used 1 lb sausage, 2 peppers and 1 onion. Once it was all cooked up, I added 1 cup of rice and 1 cup ...

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Least positive

Wow! Really good! I actually made this in the crockpot because I was at work all day. I cut the sausage up first, browned it on the stove top. Put the sausage, onions, and peppers in the cro...

This was a first for me. I have NEVER used beer with my sausage and peppers before. And look what I've been missing all this time! I used 2lbs. spicy Italian sausage, so I left out the hot sauce...

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 sausag...

I must admit that I am not a huge fan of sausage and peppers to begin with-but this recipe has changed my mind for good. Absolutely delicious. I felt like I was eating the prize winning sausag...

Made this for a family gathering and used water instead of beer, since some folks would have freaked out at the hint of alcohol. Everyone enjoyed it, and next time I'll use beer for sure! Keep...

Excellent recipe and fairly easy to make. I cut the recipe in half but used a full can of tomato paste as someone had suggested. I cooked the sausage using my "no oil" method and it came out fin...

This was really wonderful. I cut the recipe down to 1 1/2 lbs of sausage, 2 red peppers, 1 green pepper, 1 large red onion and 2 small/medium yellow onions. I also used 1 1/2 cans of beer instea...

This recipe was extremely tasty! I'm not a beer drinker and I don't like peppers and onions! But the flavor was excellent. I cut up hot and mild sausage and cooked as I always do (in the oven...

I cut the recipe in 1/2 for my husband & I and ended up using a Michelob light ultra (which is a low carb beer), that was left over from a summer bash (we didn't care for the taste & what a bett...

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