Sausage, Peppers, and Onions

You can use different colored bell peppers, or just stick with one color. This recipe uses a combination of sweet and hot sausages, but if you want a milder dish, use only the sweet sausages and reduce the amount of chili pepper flakes in the recipe. Likewise, if you would like it spicier, use hot sausages and/or bump up the amount of chili pepper flakes.

  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Yield: Serves 4


  • 4 Italian sausage links (sweet, hot, or a couple of each)
  • 2 tablespoons extra virgin olive oil
  • 1 green bell pepper, sliced into 2 to 3 inch-long strips
  • 1 red bell pepper, sliced into 2 to 3 inch-long strips
  • 1 bell pepper of another color (yellow or orange or purple), sliced into strips 2-3 inches long
  • 4 garlic cloves, sliced into slivers
  • 1 large sweet or yellow onion, sliced into 1/4-inch half-moons
  • 1 small (15-ounce) can crushed tomatoes
  • 1 tablespoon dried oregano
  • 1/2 cup Marsala or red wine (optional)
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt to taste


1 Brown the sausages: Heat the olive oil over medium heat in a large pan that has a lid. When the oil is hot, add the sausages and brown them slowly.

If they sizzle and crackle too much, turn the heat down. You want a gentle browning, not a sear. Cook for several minutes, turning them occasionally so they brown on all sides. When the sausages are browned, remove from the pan and set aside.

Sausage, Peppers, and Onions brown the sausage

2 Sauté the onions, peppers, and garlic: Increase the heat to high and add the onions and peppers. Toss so they get coated with the oil in the pan and sear them as well as you can, stirring every so often.

Once the onions and peppers soften, sprinkle some salt on them. Once you get some blackening from a good sear on the onions and peppers, add the garlic, and cook for one more minute.

3 Deglaze pan with wine (optional): Add the Marsala or red wine if you are using. Scrape the bottom of the pan with a metal spatula or wooden spoon to release all the browned and blackened bits. Let the wine cook down by half.

4 Simmer all the ingredients: Add the tomatoes, oregano, and red pepper flakes (if using) and stir well to combine. Add the sausages back in. Bring to a simmer. then reduce the heat to low.

Cover and simmer until the peppers are soft and the sausages are cooked through, about 20 minutes.

Sausage, Peppers and Onions Recipe simmer with sausage, peppers, and onions

5 Serve: Serve over polenta, penne pasta, or load it up on a hoagie roll. Sausage and peppers and onions will keep for several days in the fridge.

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  • Ron

    Never, ever use bell peppers…they are the wrong taste and consistency. Cubanelle, also known as Italian frying peppers, are the only peppers to use.

    • Summer Miller

      Hi, Ron! Each to his own! We love the recipe with bell peppers, plus they are more readily available than cubanelle peppers (though, I agree they are delicious). Make this recipe using whichever peppers you prefer.

  • Christopher

    My mom always made basically this growing up, we’d use Cajun seasoning and have it over rice. I always loved it and still make it for myself and my wife.

    One day it dawned on me that my mom probably loved when I asked for this because it’s so easy to make.

  • Ashlie

    I love this recipe. I’ve made it a few different ways. Sometimes I don’t have wine, so I skip that part. Sometimes I add extra tomatoes and seasonings and pour it over spaghetti.


  • Shatana

    This is a family favorite! For a low carb option, we complete with an over medium egg!


  • Rosemarie

    This has been my go to recipe for sausage and peppers for the past 5 years.
    Everyone always eats it all when I make it. Thank you for introducing this to the wide world of cooking


  • Rachel

    One of many recipes that reminds me of my late mother! God I miss her cooking! Thank you for this recipe!

  • Ron

    Great recipe, tasted wonderful.


  • Brenda Figueroa

    I love this dish and use your receta all the time.


  • Giovanna

    Easy and delicious


  • Carol

    OMG it was fabulous. The Marsala wine made exceptional.


  • Maggie

    Delicious like all your recipes! Sometimes I use hoggies.. if I don’t have time to make bread, I use pasta. Lovely and delicious. Thank you, Elise!


  • Nick

    Delicious. Used marinara sauce instead of crushed tomatoes and added a few jalapenos. Wife and I loved it.


  • Sandy

    Great receipe. I made with Italian Chicken sausage, and was delicious, and husband loved!!

  • Krista

    Amazingggggg!!! Found this recipe and made it twice in 1 week it was that good and now I’ve waited a little while and I’m making it again tonight!!! Best sausage peppers and onions ever \(._.)/!!!


  • Barbara lewis

    Good n easy n tasty


  • Rob

    I’ve been making this every month for 2 years in a row now, without thanking you for this recipe. Well, thank you :) ! It’s an absolute favourite and everyone I’ve made it for, has asked for the recipe. Love it!


  • Keneetra

    Made with red wine and turkey sausage everything else was done exactly as recipe called for it was delicious


  • Elizabeth Higgins

    This Sausage Peppers and Onions recipe looks so yummy, Elise! We tried it without the red wine and still tasted great; we tried it with cheap wine and still tasted delicious; and we tried it with more expensive red wine and it tasted amazing! The red pepper flakes added the right amount of spiciness; but we would like to be spicier, should we just increase the amount of red pepper flakes? Thank you!


  • Bill

    No red wine and no red pepper flakes. It was great. I actually boiled the sausage the night before and browned them as recommended the day I prepared the meal. I also crushed the tomatoes myself and used diced garlic. I am actually looking forward to left overs since there was one sausage and some vegetables left after dinner. I printed and saved the recipe for my private stash. Thanks for a great meal. By the way I told my girlfriend it was my recipe so don’t say anything about finding it on line if you see her.


  • Angie

    Yum! Made it with bratwurst. My husband couldn’t stop eating it.


  • Ronald William

    Good I liked it.


  • Lauren L.

    Absolutely loved! I didn’t use the wine or the red pepper flakes, but I did throw in some chili powder and it was amazing! My fiance made his portion into sandwiches but I ate mine by itself and it was great. We’ll definitely be making this a regular meal!


  • Steve Shields

    Truly delicious. The red wine reduction adds a lot of flavor(even with cheap cooking wine), and the red pepper flakes give it just the right amount of heat.


  • David Walker

    I call this chicken casserole surprise. I also make sausage casserole surprise which is made with chicken! It’s one of my favourites. Have never used oregano in it but will tonight. Yummy

  • Joni

    Can l cook this recipe according to the directions given but serve it the next day for lunch by keeping it warm in a slow cooker can this be done please respond

    • Emma Christensen

      Hi, Joni! Emma here, managing editor. You mean that you’d cook it the day before, chill it and refrigerate overnight, and then warm it up in the crockpot the next day? If so, then yes, I think that would work. When you prepare the recipe the day before, I would recommend undercooking the peppers slightly so that they still have a bit of crisp. That way they won’t over-cook when you reheat them the next day in the crockpot. Enjoy!

  • Lauren

    This recipe is the bombbbb. I’ve made lots of different versions of sausage and peppers but this is my favorite so far. Tons of veggies, great flavor to the sauce, five stars all around. My grocery store didn’t have Italian links (bogus) but I used the hot stuff without casings, broke it into roughly one-inch pieces while browning and it worked great.


  • Tom

    Great sausage recipe. I’ve made it several times. I never change the recipe.


  • Margaret

    A big hit! Instead of the rolls, I served the dish over polenta. The family really enjoyed it.


  • Candee

    Made this for dinner tonight, so very yummy! ! Will definitey add this to our regular rotation of nightly dinners!!


  • Dawn

    I made this and my Family loved it. I did not have wine so i used beer instead and it was great. Asked my kids if I should make it this way all the time and their response was YES!!


  • Bill

    Great recipe Elise. I made it for my family tonight. They loved it. I used a toasted hoagie roll and added Mozzarella cheese. Yum.


  • Ricky Choo

    This recipe is simply fabulous and delicious. Simple to prepare and easy to cook.
    Everyone in my family loves this dish. will definite make again.


  • John

    John St Pete FL
    I first made this dish for friends about a month ago, now it’s a hit with with everyone we invite for dinta. I also added about 1/2lb of new potatoes chopped into cubes, it’s even great with chicken sausage too. We’ve made with several different types of sausage.
    I give this recipe 5⭐️
    Thanks for your awesome dish


  • Pegi

    OMG! made this for dinner tonight and it was awesome. I made two turkey italian sausage and two pork. I didn’t have the crushed tomatoes so used 1/2 can diced and used a cabernet wine. This is now in my dinner rotation!! Thank you!


  • Alice M

    Made this last night and it was delicious. Had gotten some fennel at the farmer’s market on Saturday and added it to the peppers and onions. Will definitely make this again.


  • John

    Super… I added mushrooms. Over the moon……Thankyou, thankyou.

  • Vicki Gentry

    This is the most delicious Italian sausage dish! My family begs me to make it for them! I did change the wine. I use a cherry Moscato! Thank you so much for sharing.

  • Ken

    Like most of the folks who try this recipe, I made a few changes–Frank’s Hot Sauce instead of pepper flakes, cut up the sausages instead of leaving them whole, used fresh oregano (and basil, because–hey, basil) instead of dried. Basic recipe the same, though, and turned out fine. Had it on a hoagie roll for dinner tonight, and will try the other applications anon. And to think it all started because my garden has begun to yield lots of green bell peppers that need to be used!

  • Beverley lee

    Loved this. The only change I made was to add red potatoes after I microwaved them, cut them up and added them to the sausage

  • Peggy Lane

    Made this, so good! We’re on a ketogenic diet, so no pasta etc. Placed an over-easy egg on each serving and it was scrumptious!


  • g. lindblad

    Great recipe! Tried it, liked it. Now I would like to know if I can double it. ( 2 tblspoons of oregano seems a bit much for any recipe) Thankyou!


  • Vera

    I LOVE this recipe. The sausages come out so moist and juicy. The Marsala really brings all of the flavors together. The only thing I changed is I used 1 Tbsp of mixed Italian herbs instead of all Oregano.

  • Richard King

    Cooking this tonight, using my canned tomato sauce. Looking grand. Thanks.

  • Clara

    I made this recipe tonight & used Sweet Italian chicken sausage. It was delicious! This recipe is definitely a keeper & one I can’t wait to pass along to others. Thank you for sharing!

  • amanda

    Do you lower the heat when adding the wine? I kept it on high and I think to much evaporated.

    • Elise Bauer

      No, I don’t lower the heat. If too much liquid evaporates, you can always add a little water to the pan.

  • Heidi

    This is a great recipe! I use a Malbec red wine and I also cut the sausages on a bias and added them back to simmer in the peppers and onions. I LOVE garlic so I use 8-10 minced garlic cloves and caramelize them with the peppers and onions, making sure they don’t burn. This reminds me of NY Italian Sausage and Peppers (I’m a New Yorker- and a huge foodie!;) I’ve made this recipe repeatedly and it’s always a hit- Thx for posting!

  • Chad

    Maybe someone mentioned this in an earlier comment but for a recipe like this I think you’d want to discard the white vein on the pepper. Any thoughts?

  • Bev

    Can you freeze sausage and peppers?

    • Elise Bauer

      Hi Bev, I don’t see why not.

    • Boffin

      I’ve never had any left over!

    • Liz

      I have many times

  • Celine

    This is the best recipe I’ve found on Pinterest by far! I found some vegan Italian sausages in my grocery and looked up a recipe to make something with them. Other than the sausages, followed the recipe to a T and it turned out great! Thank you for sharing

    • Elise Bauer

      Awesome Celine, I’m so glad you like it!

    • liam

      …. vegan sausages? why?

  • Vicki Hernandez

    Hi I haven’t made this yet but I’d like to know when I can use instead of wine. Can I use just be for chicken stock? I have red wine vinegar but that wouldn’t work would it? Thank you so much for your help! Vicki

    • Elise Bauer

      Hi Vicki, you can substitute chicken stock for the wine. You may want to add a teaspoon of vinegar as well.

      • JessB

        I just skipped the wine completely, with no substitutions, and it was delicious. This is a fabulous recipe to help me use up the literal glut of peppers I have from my garden. Thanks!!

  • Janice

    How do I get the sauce like the picture. My sauce evaporated a lot and remained red. It didnt get that thin brownish color and consistency. Do I need more veggies to thin it out or more sausage for fat. I know I can add wine but rather not use wine

    • Elise Bauer

      Hi Janice, that’s very hard to say, it all depends on the exact ingredients you are using. I’m guessing you can get one color shade one day and another on a different day.

      • Janice

        Thanks for the reply. I am Making it again tonite so maybe my second go around the sauce will be as pictured. Do you mind telling me which brand crushed tomatoes you use? Maybe it’s the brand I’m using that’s drying out. Thank u! This meal is so delish by the way. Best recipe ever for sausage and peppers.

        • Natalie

          It looks like the picture shows maybe diced tomatoes were used? My crushed tomatoes were more like purée. I’m going to try other ones next time. Still yummy!

  • Liz

    I only have merlot and cab available. Can I use them instead of chianti?

    • Elise Bauer

      Hi Liz, the recipe calls for Marsala or red wine. Merlot or a cab will do fine.

  • Laurie

    Made this tonight and my family loved it! I wanted to make a few more sausages so instead of adding more tomatoe flavor I added beef stock and a little homemade marinate I had in my freezer! But this dish is spot on!

  • MichaelOH

    Thanks – cooked this for my Mom this weekend for her weekly Sunday visit. It turned out amazing. Thanks Elise!


  • Donna M.

    Just made this for dinner. Easy to make and the BEST sausage and pepper recipe I ever had. Thank you!


  • Alicia

    This is fabulous!!! Followed the recipe exactly except I took the sausage out of the casing and served it over polenta. Such a beautiful and easy dish, my picky 9 year old ate it up with no complaints!!!!!! Thank you so much:-)

  • Tammy

    I made these lastnight and WOW!! Amazing. Thank you again for another fantastic recipe


  • Sarah

    This was so delicious!! I served it with polenta. I would love to make this every week for dinner, and that is saying a lot from me because I once went a year without making the same dinner. Thank you! (And thanks Pinterest for helping me find it–to think I could have been making this dish for 5 years!!)

  • Holly

    OMG! This is sooo good!!! Just made this for dinner and I plan on serving it over angel hair pasta when my hubby gets home. I used sweet italian turkey sausage and cut them up in bite sized pieces when they finished cooking before adding them back to the peppers and onions. Omitted the garlic since I’m pregnant and can’t tolerate the taste of it right now. I used mini sweet peppers for this dish and basil instead of oregano, just a preference. The red wine sauce is so flavorful and just the right amount of heat! It’s a keeper when I print off the recipe so THANK YOU!

  • Beth

    Can this be done in slow cooker & for how long

  • Ellen

    I was skeptical that this would be as good as commenters said because it was so simple to make. It was absolutely delicious! I’m definitely adding this to my regular recipes, thank you!


  • Tracy Breitung

    Made this tonight and it was phenomenal! Super easy and pretty quick. Thanks for sharing this fantastic recipe :)


  • wendy

    Ive cooked this twice now, very good recipe. Thank you for sharing :) Did eat on a hoagie with spicey mustard!

  • Jenna

    Hi There – Planning to make this tonight!! Question – with the red wine what kind would you suggest? And what would that add to the flavor?? If we did beer, what kind would you recommend (IPA, Stout, etc…)??

    Thanks in advance!

    • Elise Bauer

      I would say a chianti or a san giovese for the red wine. I wouldn’t use beer.

  • Rosemarie

    This dish looks amazing and I can’t wait to try it. My question to you is if I wanted to add potatoes to the dish, at what point would I toss them in the mix? Thank you!

    • Elise Bauer

      Hi Rosemarie, I would cook the potatoes separately, and then serve the sausage and peppers over them or on the side.

  • Joey

    This has been my go-to sausage and peppers recipe for at least a year now. I find you tend to have a little bit extra peppers-n-onions leftover, but they mix great in with an omelet the next day!

    Anyway, seriously the best rendition of the basic recipe we all get too used to. I always add the wine, and have found even Marsala works nicely! I’d like to try adding mushrooms in– maybe for the future.

    5 stars, all types of pork sausage have worked well, too!


  • Normi

    Hi Mike! I also gave up pork and beef a while ago, but I made this recipe with smoked turkey sausage and it was delicious! I also drooled on my keyboard when I saw the picture! I added sliced cooked potatoes and served with a plain salad, family loved it! no leftovers though.

  • Vinny Marino

    Never thought I could handle this, because I have GERD. My wife says she loves this from the fair every year. I resisted cuz I didn’t wan to try it for two years (yes I do the cooking). Wanted to surprise her so pulled this recipe up on th IPad and cooked this. I thought it was sooooo good. I only ate one small piece of the sausage and a lt of the sauce. It was soooo good. So far, I am ok, will see what he night burns. Ths was so god I am going to cook extra sauce and pepper/onions next time and reheat with garlic seared shrimp. I see his easy very quick and cheap recipe resurfacing with other meats too.

  • Justin

    If you really want to gild the lily, take your penne off the heat a minute early. Put a tablespoon or two of the pasta water into the Marsala sauce. Drain the rest and toss the penne into the simmering sauce for the final minute. That’s the secret.

  • merd

    I like to serve this in a bowl by itself or even over some of these whole wheat/flax seed noodles by alDente in a little olive oil. After the sausage skins soften along with the veggies, I slice them into little coins and let them sit in the sauce on low for a bit. Seriously… this is a handed down from the grandparents favorite. Biggest problem for me is it tastes sooo good that I end up eating way too much in one sitting.

  • Marjorie Hansen

    I’ve always heard about the very East Coast traditional sausage & peppers, but had never tried it before. I had all the ingrediants for the recipe-and finally tried it. It was SO good! Thank you for posting it way back when. I was glad to see a recipe for it here, I’ve always liked whatever recipe I’ve found here

  • Becca

    Wow!! I made this for Super Sunday (the Superbowl) today & I wish I had doubled the recipe.. there’s not a drop left! Even my notoriously picky 19 yo DS said it was “amazing” & asked me to make more tonight! Thank you so much Elise for posting this winning recipe! :-)

  • diane

    I am having a commumion party and I will be preparing the food myself. This is a perfect dish to serve. My question is, can I prepare this and freeze it? I plan to cook the week prior to the party. Will it still be good?

    I haven’t tried freezing this. If you do, please let us know how it turns out for you. ~Elise

  • Karissa

    I’m pregnant. I wanted something great to eat. So I found this and ran to the store. I used stewed tomatoes instead of crushed. I took pictures of each step I did to make these. Just 9 more minutes and I’ll be in heaven eating these. I also will be posting how I made these on my youtube with you link and directions!

  • Shirl

    This is delicious! I have made it twice now. It is a staple during the summer garden months as I have plenty of peppers, onions and tomatoes on hand. Thank you for posting your recipes and pictures they all look yummy!

  • Justin

    I was wondering if honey would be a good addition if I’m going for a sweeter taste. And how much I should use. I’m using sweet Italian turkey sausage and vine sweet mini peppers. And I like sausage with honey. But I’m still getting use to making home made things so I like to have someone opinion.

  • trevor c

    Do you have to remove the skin on the bell peppers? When I blister mine and remove the skin the peppers never look vibrant. is leaving the skin on and eating ok?

    We do not peel the skin of the peppers for this recipe. ~Elise

  • Zina

    Thank you! great recipe! It was amazing. I dont like bell peppers so I didnt use those. Also I used Moscato instead. Great. This was my first dish that I made. I dont cook and my boyfriend is out of town;he usually cooks. I took a picture and sent it to him.

    Atlanta Diva

  • Yeni

    Tried with ostrich sausage. Delish! So lean but not tough or chewy. The sauce compliment it beautifully.

  • nixternal

    Tonight is my second time making this dish. The first time the family absolutely loved it. The first time however I didn’t do the crushed tomatoes and it was still amazing. Tonight I am adding the crushed tomatoes and trying that. Last time I threw it over a bed of pasta and tonight we are going to try it on some italian bread. Right now it smells so good :) Thanks for this awesome recipe!

  • LC

    The dish came out as good as it looks in your photo. The only thing I’m going to change is to fry the sausage without the olive oil. The oil that seeps out of the sausage is more than enough to do the job and I don’t want to incorporate that oil into the dish. After draining the sausage oil, I would then add the olive oil to the same pan and proceed as instructed in your recipe. Thanks for an outstanding recipe and keeping it simple.

  • Cat

    Hey it’s snowing today and my car is terrible in the snow. Can I substitute the can of crushed tomatoes for a few diced tomatoes and some sauce?

    Sure! ~Elise

  • David


    My wife and I followed your recipe (including the optional wine and pepper flakes), and we had it over polenta. It was truly wonderful, and we’ll be having it quite frequently.

    Thanks for the recipe, Elise.

  • MC

    We tried this camping, though the recipe was simplified a little. Tried it with beer and made it up in a cast iron pot over an open flame under the stars. We brought the spices in a little baggie ahead of time. I can’t emphasize enough how good it was.

    This is why I love this site! A good mix of complex recipes as well as those you can make while camping and they are equally delicious.

  • alicia

    I followed the recipe exactly and didn’t have any wine ( wished I’d known about using a little beer) and it was absolutely delicious! I don’t care for sausages myself so I left them out of my sandwich and man oh man, my husband and I both loved it. Thank you!

  • Mrs. L

    This was so good! My husband and I made sandwiches with the mixture and we loved it. It will be a dish we make quite often.

  • Erin M.

    Wow this was yet another awesome recipe from you! Thanks so much. I will definitely make this again sometime. It is the perfect compliment to a beer and a baseball game after work :]


  • Orrie Vela

    Made twice now and both times came out Delicious, used red wine ( the wine I had at the time )1/2 cup.
    Hoagie Bun, also added thin slice of Avocado the taste was awesome !!!!

  • stephanie

    I use your recipes all the time, and several of them have made it into my regular rotation. But this time, I have to tell you, my VERY picky husband LOVED this. He said it was probably his favorite food now, and wants it again tonight (I made it last night). so thank you! I’m not usually big on sausage, but I loved it too. Its pretty tough to please both of us, but you did it! Oh yeah, and I had mine in a whole wheat tortilla because we ran out of buns-still delicious!

  • Liz

    I was out of red wine and red pepper flakes. I substituted with what I had, vegetable stock and cayenne pepper. Turned out delish! Will surely be making it again.

  • steff

    Making this tonight with turkey sausages because I had them defrosted. This looks Evil good! :)

  • Miranda

    Looks wonderful. My husband loves sausage. I actually made my own the other day. It turned out great!

  • Dan

    The picture got me immediately. I had to make this dish. I used chicken spicy Italian sausage and it worked out great. Rich tomato flavor sounded good to me too, so I added a small can of tomato paste and browned it a little before adding the Marsala and crushed tomatoes. It turned out so well, I ate it from a bowl with neither bread nor pasta. Delicious – thanks!

  • Susan

    This is absolutely delicious! I am one of your lurkers who often copies your recipes for future reference. I made it this afternoon with chicken italian sausages and I could hardly wait until it finished cooking! Thanks for a great recipe…

  • Jen

    Thanks so much for this one. I made it using vegetarian soy italian sausages from Trader Joes and it turned out fabulous!

  • Carolyn

    Elise, this would work with veggie/vegan sausages too. Whether purchased or home made, the method would be the same- gentle frying initially, and then the braising that happens after the peppers and onions are caramelized. I love the recipes I have tried for veggie sausage, and I was thinking about a hoagie application, so here it is, thanks!

  • Brett

    This was very good. I made some alterations, for one I used some beer and a bit of Southern Comfort (for sausages and brats you can’t use wine). Since I for some reason was out of red pepper flakes, I used some habanero salsa in addition to the crushed tomatoes and it turned out fantastic. The sauce it produced was awesome. Had it on a hoagie with some mustard, the hoagie couldnt handle and ended up eating with a knife and fork. Was delish..

    Wow, sounds great! ~Elise

  • Marita

    I made this for dinner last night using some really good chicken sausage and served it over homemade polenta, recipe also from this site. It was fantastic! I’ll definitely be making it again. And who knew polenta was so easy to make? I think I just found a new staple side-dish.
    Thanks for the wonderful recipes!

  • EC Strickley

    Made this sausage dish for my husband Sunday night, knowing he loves hot links. Used both hot and sweet sausage since I prefer the sweet. What a hit it was! I put his on a hoagie with swiss cheese and mine went over penna pasta with parmesan cheese melted on top. WOW! This one is a definate keeper!

  • Angela

    Growing up in CNY (central NY), I take my SOP seriously. Though I can’t get Buddha or Basilio sausage down here in NC, the housemade Italian sausage from Earth Fare did the trick. This was yummy and simple, though I did have trouble getting black on the veggies. Might be because I double the recipe and cooked it in a big Le Creuset. In any case, it was certainly DELICIOUS and is just as good – maybe better – day 2. Thanks, Elise!

  • charlie hilken

    Well, I made 50 mutton and Gloucester Old Spot sausages this morning and I and the missus ate four of them in my own version of Boston Baked Beans. Delicious. I make my sausages using hog casings, rusk and a hand-driven stainless steel mincer. Ever so easy but it don’t half make the old arm ache!

  • Annie

    Thank you for this recipe!!! I always made the sandwitch without any tomatoes and thought it was delicious, but this, OMG!
    I had the leftovers with pasta like you suggested, so good!!

  • Dan

    My wife (whose Mom was born in Sicily and Father is “Ellis Island” Italian) swears by taking the casing off of the sausage.
    Also you may want to try a nice beer (Heineken and Yuengling are our preferred) just as this recipe utilizes wine.
    If you have no idea for sausage and peppers -this is a great recipe.

  • Sharon

    When I was growing up, my Italian aunt and her husband would throw a Labor Day BBQ every year. They always served Italian sausage sandwiches. My uncle cooked the sausages on the grill and my aunt did the peppers and onions in her secret gravy (tomato sauce)! Last summer when my family came to visit I made made sausages with peppers and onios and we had a great time enjoying them again and reminiscing. I pre cooked the sausages the day before and my nephew finished them on the grill. I cheated and used my favorite jarred spaghetti sauce. Terrific!

  • Chandrika

    That is one of my favorite sandwich with sausage and pepper.I always make similar version of the sandwich, mostly prepare with spicy chicken sausage. I have never used wine in the reparation though. Wine sounds good to me. Next time, I will try to use the wine too.


  • Jessi

    I just made this and it was amazing. The recipe was easy to follow and it turned out great. No leftovers.

  • Carey

    Renee: Check out Aidells chicken sausage. Good stuff!

  • BreAnne

    OMG that looks so good right now! I grew up on just the sausage and peppers. My grandma was Italian, dad 1/2, me a measly 1/4! But I embrace that 1/4! I have added onion over the years and *gasp* cook it in a wok! I don’t know it comes out so good that way and I can cook it all up in one pan. I’m definitely going to try this version, thanks!

  • Tina

    Oh my! I grew up eating this and still make it quite often. The only difference is that I use a lot of fresh basil instead of the oregano. That’s the way my very Sicilian mother made it. A suggestion for making a meal of it; Mom would sometimes saute sliced potatoes in with the peppers and onions. The tomato/wine sauce soaks in to the potatoes and makes them incredibly flavorful. We also make a variation of this using chicken broth instead of the tomatoes.

  • Barbara Kimmel

    Try substituting one half bottle or can of beer for the wine. Also, I make this whole recipe on the grill. Veggies and garlic sautee in an aluminum pan while sausages grill on top rack (I poke them with a fork to let some of the fat drain). After veggies start to soften and brown (15-20 minutes)-add sausages, tomatoes and beer to pan. Cover with metal lid or aluminum foil and simmer on grill for 20-30 minutes on low.

    Great suggestions, thank you! ~Elise