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Italian Sausage with Peppers Recipe
Italian Sausage with Peppers Recipe photo by Taste of Home

Italian Sausage with Peppers Recipe

Publisher Photo
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
TOTAL TIME: Prep: 40 min. Bake: 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 40 min. Bake: 35 min.
MAKES: 8 servings

Ingredients

  • 5 Hungarian wax peppers
  • 1 large sweet yellow pepper
  • 1 large sweet red pepper
  • 2 medium sweet onions, chopped
  • 2 tablespoons olive oil
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1/2 cup water
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 8 Johnsonville® Mild Italian Sausage Links links (4 ounces each)
  • 8 hoagie buns, split

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.

Directions

  1. Seed wax peppers if desired; cut wax and bell peppers into 2-in. pieces. In a large skillet, saute peppers and onions in oil until tender. Stir in the tomatoes, tomato paste, water, garlic, bay leaves and seasonings; heat through.
  2. Meanwhile, in another large skillet, brown sausages. Transfer to an ungreased 13-in. x 9-in. baking dish. Top with pepper mixture.
  3. Cover and bake at 350° for 35-40 minutes or until a thermometer reads 160°. Discard bay leaves. Serve on buns. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Italian Sausage with Peppers in Country Woman August/September 2009, p31

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.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Italian Sausage with Peppers

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 21, 2014

"My boyfriend said this was delicious and he wouldn't change anything. I did add a little mozzarella on top of his sandwich. It just looked like it needed it. I, myself, was not a big fan of the tomatoes with the peppers, but that's only because I don't really liked canned tomatoes. I didn't want to alter the recipe in any way though before we rated it."

MY REVIEW
Reviewed Jul. 26, 2012

"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!"

MY REVIEW
Reviewed Jul. 23, 2012

"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!"

MY REVIEW
Reviewed Jul. 22, 2012

"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!"

MY REVIEW
Reviewed Jul. 20, 2012

"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."

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