Video: Italian Sausage, Peppers, and Onions -

Video: Italian Sausage, Peppers, and Onions

This classic Italian dish makes delicious sandwiches.

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In this video, you’ll see how to sauté up a savory batch of Italian sausage and veggies. This classic recipe is delicious in sandwiches, but you can try it over pasta or rice, or just enjoy it on its own. Get the recipe for Gigi9801’s Italian Sausage, Peppers, and Onions.

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May 20, 2015 5:39 pm
This is delicious and I always make it this way and people love it. I don't like suace on it, it's perfect the way it is.
May 20, 2015 4:11 pm
I have been eating sausage subs this way for many years. I have never put tomato sauce on it, to me that would ruin it. Follow the recipe, and you will love it.
May 20, 2015 11:52 am
Lee's got this one right. As an Italian, I was taught to make this with tomato sauce and a grilled bun to keep it from getting soggy. Then, you put the cheese on top of the sandwich. We actually put a little white wine in the tomato sauce. Perfetto!
Apr. 2, 2015 7:35 am
I love this dish with garlic bread. It's simple, quick yet delicious and sorry Lee but adding tomato or Italian sauce would not cut it for me at all! But to each his'her own. We enjoyed, thanks for posting!
Feb. 22, 2013 10:08 am
I keep the sausage whole, brown that all first covered then with the lid off to brown, and then add sliced onion, green pepper,minced garlic or garlic powder, add some water to help make ajus. Let if simmer to blend flavors. Crusty Italian bread or buns to pile it on and manga, manga...bravisimo!
Nov. 4, 2012 2:27 am
This is a standard recipe for Italian Sausage & Onions, but you left out the most important ingredient. Tomato Sauce for a topping! Without the sauce the sandwich is too dry. In place of finishing off cooking the sausage and over cooking the pepers and onions. Brown the sausages as directed, then add a little water to the pan, cover and cook about 12 minutes until the sausage is cooked through. I'm sorry but without some Tomato Sauce or Italian Sauce this recipe doesn't cut it! Enjoy, Lee
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