Italian Sausage, Peppers, and Onions Recipe - Allrecipes.com
Italian Sausage, Peppers, and Onions Recipe
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Italian Sausage, Peppers, and Onions
This classic Italian dish makes delicious sandwiches. See more
  • READY IN 40 mins

Italian Sausage, Peppers, and Onions

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
  2. 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.
  3. Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.
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Footnotes

  • Cook's Note:
  • Add a little more white wine while simmering if needed.
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Reviews More Reviews

Most Helpful Positive Review
Apr 07, 2010

I think every Italian family makes this dish, with slight variations of course, within their own family traditions. While this is a fairly standard way of making sausage and peppers, my family uses olive oil rather than butter, uses little or no herbs (fresh basil is always nice here), red wine rather than white, and some crushed or diced canned tomatoes, or marinara sauce. Great on Italian rolls or over a sturdy pasta. This is always a treat!

 
Most Helpful Critical Review
Aug 03, 2008

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.

 
Apr 07, 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.

 
Jun 08, 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.

 
Jan 03, 2011

Awesome recipe! My Mom showed me how to make sausage and peppers years ago and while I'm not even Italian I definitely LOVE the food! This is pretty much how my Mom taught me except I don't add the basil or oregano. I aslo fry the veggies in olive oil vs. butter. This is great as a side for angel hair pasta with fresh marinara sauce and Italian bread!

 
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.

 
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!

 
Jul 02, 2005

I cut the sausage (used half spicy, half sweet) prior to cooking. (If you cut it slightly frozen, it is much easier to cut without it falling apart, so either don't defrost all the way, or stick into the freezer to slightly freeze) Made these into sandwiches on sub buns and it was excellant! Even more excellant with provolone cheese and creamy italian dressing!

 

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Nutrition

  • Calories
  • 461 kcal
  • 23%
  • Carbohydrates
  • 7 g
  • 2%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 39.4 g
  • 61%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 17.1 g
  • 34%
  • Sodium
  • 857 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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