- 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 Italian sausage links (4 ounces each)
- 8 hoagie buns, split
- 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.
- Meanwhile, in another large skillet, brown sausages. Transfer to an ungreased 13-in. x 9-in. baking dish. Top with pepper mixture.
- Cover and bake at 350° for 35-40 minutes or until a thermometer reads 160°. Discard bay leaves. Serve on buns. Yield: 8 servings.
Reviews forItalian Sausage with Peppers
"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."
"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!"
"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!"
"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!"
"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."
"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"
"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."
"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."
"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!"
"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"