How to Make Italian Sausage with Peppers and Onions | Get Cookin' | Allrecipes
In this video, Nicole shows you how to make the classic simple meal, Italian sausage with peppers and onions. To prepare this recipe, dice an onion and slice both a green and red pepper. Now, brown the sausage over the stove using water and olive oil. Once the sausage has browned, sautée the veggies with salt, pepper, and minced garlic thrown in. Finally, deglaze the pan with white wine and add the sausage back in with the onion and peppers. Whether you eat it on its own or on a bread roll with mustard, this dinner dish is low effort and delicious!
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Italian sausage with peppers and onions.
Probably one of the greatest simple meals of all time.
It's a staple in my house and I'm showing you how to make it.
Let's start with the sausage.
The recipe calls for sweet Italian sausage.
You could do hot.
This is the only kind I know which was neither.
If you can find a fennel sausage or a fennel forward sausage,
that's closest to what this is.
That's my grandfather, right there.
And one day I'm gonna have this available
for you around the world.
But for now, if you're not in Birmingham,
you're gonna have to drink about it.
We'll get to that in just a sec.
I'm gonna start by cutting up my peppers and onions.
A yellow onion is classic in this recipe.
I've got a little bit of both here just for added color.
And just cut it up into strips.
And then the bell pepper.
Green is classic in this recipe
and what my mom always used.
I like a combination of green and red
because it's the colors of Italy.
But also because the green pepper is more pungent
and the red pepper's sweeter.
That's all the prep it takes,
so it just shows this is the perfect,
easy, super quick weeknight dinner.
I'm gonna start by browning off the sausage
with just a little olive oil.
What we're trying to achieve here
is to get a good sear on it.
And then I like to add a little water
to steam it to finish cooking through.
I'm gonna cook it about 90, 95% of the way through
because we'll add it back in later
after we saute our peppers and onions.
The outside is good and golden and crisp.
Now I wanna cook all that inside.
So the water's gonna help that happen.
I like to cover it up and just kinda let it steam
until it's cooked through.
At this point, I'm gonna remove the lid
and just let it cook until the water evaporates out
and then you'll know it's done.
You can serve them in links.
I like to kinda slice them up
and add them back in with the peppers and onions
because I love when it kinda all comes together.
We've got a good flavor base
started on the bottom of our pan.
To that, I'm gonna add in a little more olive oil.
You could also use butter if you want
and saute our veggies.
Also going in with a little bit of minced garlic in there
to flavor it up.
Just gonna cook these until the veggies are tender.
Because there's so much flavor in the sausage,
I don't think you really have to flavor
these peppers and onions.
Maybe a little bit of salt and pepper
just to help them soften up a little bit.
The recipe calls for dried basil and oregano.
You go right ahead.
I'm gonna keep it simple.
To round out this meal or make it heartier,
you could always add potatoes into this part
and cook them until they're nice and soft.
That's what my mom likes to do
and she sometimes even scrambles an egg in there.
Peasant food, she calls it.
I call it a delicacy.
Got a little color going on the bottom
so now it's time to deglaze.
Once that's evaporated out,
I'm going back in with my sausage.
Dinner is served.
If you know, you know.
If you're like me, there's really only one way
to serve this up and it's not the low carb way.
It's on a roll with mustard.
Perfect bites.
Mm, mm.
The fact that something so simple can taste this good,
it's just downright amazing.
I know he didn't, but I feel like my grandfather
invented this and he'd be proud.
These shoes do not go with a shirt.