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Local fairs in these parts are famous for sausage and pepper sandwiches. I came up with my own recipe so our friends and family can savor the tasty treats year-round. —Becki Clemetson, Sharpsville, Pennsylvania
This recipe is:
Contest Winning
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving equals 507 calories, 23 g fat (7 g saturated fat), 45 mg cholesterol, 1,295 mg sodium, 54 g carbohydrate, 6 g fiber, 22 g protein.
Originally published as Italian Sausage with Peppers in Country Woman August/September 2009, p31
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Jul. 26, 2012 by grannynut
This is awesome!!! Taste just like it does at fair! Even BETTER! My hubby and I were very impressed...been telling everyone about it everywhere i go! :) gonna try to do ahead and stick in crockpot...hope it works!
Reviewed on Jul. 23, 2012 by Lulubo123
I was raised near Chicago, IL and have searched for years for a recipe to duplicate what I used to get there - now I have!!! This is by far the best recipe I've tasted outside of Chi Town!!! Thanks so much!
Reviewed on Jul. 22, 2012 by bridgettevh
Great recipe. We enjoyed it, even with the tomatoes! Why do people feel that they have to mention that they are of Italian Decent, then critisize the recipe? Beckie Clemetson never said she was Italian and this is how it's done! She said it's a fair favorite!
Reviewed on Jul. 20, 2012 by bikermamma
I agree with salliegadden. So WHAT if you have never heard of making sausage and peppers with tomatoes! So??? Why be so critical? If you don't want to add tomatoes, then don't!!!! That's just being nit picky. That isn't a review.
Reviewed on Jul. 20, 2012 by natalietom
I add Marsala wine to the tomato base and it is very tasty, it does say Italian sausage---with peppers and sauce so people dont be so quick to judge, this is a great receipe, thanks
Reviewed on Jul. 19, 2012 by salliegadden
I make something very similar to this & everyone loves it! Just because you don't want tomatoes in "Italian" cooking, does not mean that no one else will like the recipe. It just says Italian Sausage with peppers, not Italian cooking. I think everyone should give it a chance before pre-judging the tastes.
Reviewed on Jul. 19, 2012 by batahir
I have never heard of using tomatoes in the Sausage and Peppers dish. When I make it I use a tablespoon of capers, a dash of balsamic vinegar or a dash of left over red wine and three colors of bell peppers (green, red, and yellow). With the colorful peppers and the onions and the sausage it makes a very pretty presentation at the table.
Reviewed on Jul. 19, 2012 by xicota
I've been making a recipe similar to this for many years. My SIL is Italian, and whether you use tomatoes in the recipe or not is entirely regional, according to him. I am Spanish, and I can attest to the wide variety of dishes that vary in preparation according to region. Tomatoes or no tomatoes (I also use a little wine in this), this is so tasty, I do recommend trying it!
Reviewed on Jul. 19, 2012 by kerikara
My husband is diabetic and I try to be careful with the carbs so I sliced the Italian sausage and cooked it with the peppers. Next time I will try bulk Italian sausage. YUM YUM. Very good with green salad
Reviewed on Jul. 19, 2012 by 46hillbilly
Have made this sort of thing like a Conney Island Dog and this really looks good.
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