Sausage and Peppers – a classic Italian American street-food and dish that is super easy to whip up; cooked with Italian sausages, bell peppers, sweet onions and tomato paste flavored with creole cajun seasoning. Stuff it on hoagie rolls for snacks or pair it with pasta or rice for easy weeknight family meal. Either way, you’d surely want this on your menu every now and then!
I remembered the first time I had sausages and peppers on a roll , it was just Soooo Good .Just couldn’t get enough of it. My cousin brought it over as a special treat. After my first bite I stopped talking.
Dead silent working my way on my sausage and peppers-stuffed bread. It was so flavorful and so indulging that I licked my fingers(Don’t Judge!) for any dripping sauce while I munch every piece of smoky sausage and veggies on it.
It was heaven for me! And I still get to enjoy it every now and then . So if you see me around LA lining up on those diners with huge and loud guys behind the food counter, that’s me, patiently waiting for my Sausage and Peppers . I have to get my fix every now and then .
But then again, you can also whip this up at home. Trust me, it’s sooo easy to make that you feel like you’ve been a kitchen pro for ages. Plus, you got to stuff yourself to your heart desires. If you want to take it sloooow and savor every bite, go ahead! I’d definitely do it, too.
This is also a perfect dish for those times you lost track of time and you need a dinner ready in 30 minutes. It’s so simple and comes ready in no time. It’s a good way to brighten up any summer meals or anytime of the year. You can have it on your next family picnic, too.
You can have this stuffed on big hoagie rolls for snacks or for family weekend picnic. Everyone would surely enjoy it even the little ones.
Or pair it up with this Breakfast Potatoes below for a filling morning breakfast. No matter what you pair it up with, you’ll going to be addicted to it. Calories??? Just wash it down with a cup of hot tea afterwards or a jog around the park.
Now go grab some sweet or hot Italian sausage at your local grocery stores and a couple of common pantry spices and you’ll have a feast of insanely scrumptious meal right on your table. Hurry, before it flies off the table quickly!
And so I quietly asked myself, “Seriously? So it’s true then that these type of rolls exist here in America?”, with my discerning look, of course
Tips and Notes:
- This recipe is only as good as the sausage itself. So you should pick the right sausage. You can go with Andouille sausage or sweet and hot Italian sausages which gives off a flavorful taste that blends well with the rest of the spices.
- If you want to go the healthy route, you may use turkey or chicken sausage and pair it up with the right spices and seasonings to pump up the flavors.
- Peppers are as obviously as important in this recipe. This always call for red bell peppers and optional for yellow and green. But if you want a little bit of heat, adding red pepper flakes is the way to go and it’s fairly easy to control the amount of heat.
- You may add wine for this dish. When using olive oil, you can complement it with white wine but if you’re using a homemade red sauce, definitely go for a red wine.
- Another option of preparing this dish is to bake them up. Just put all the ingredients in a casserole covered with sauce and bake in the oven for 20-25 minutes at 350 degrees or until you start to see bubbles on it.
Sausage and Peppers - a classic Italian American street-food and dish that is super easy to whip up; cooked with Italian sausages, bell peppers, sweet onions and tomato paste flavored with creole cajun seasoning. Stuff it on hoagie rolls for snacks or pair it with pasta or rice for easy weeknight family meal. Either way, you’d surely want this on your menu every now and then!
- 1 Tablespoon Olive or Canola Oil
- 2-3 Tablespoons butter
- 1-1½ pounds (450-675 g) sweet or hot Italian sausage
- 2-3 teaspoons minced garlic
- 1 large onion sliced into 1/4-inch strips (about 2 cups)
- 2 bell peppers (green, red and/or yellow ) stems and cores removed, sliced into 1/4-inch strips
- 1 teaspoon freshly ground white pepper
- 1-2 teaspoon creole cajun seasoning
- ½ teaspoon fresh thyme
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 1 can (15-ounce, 410 grams) diced tomatoes
- Salt to taste
Heat the oil in a heavy large skillet over medium heat until hot . Add the sausages and brown both sides, for about 3-4 minutes . Remove from the pan, set aside
Add about about 2 tablespoons butter to pan , let it melt , then, onions, garlic, stir for a minute or two , followed by peppers , thyme , cajun seasoning , cook for about 3 more minutes.
Add the diced tomatoes and tomato paste . Gently stir the bottom of the pan to release all the browned bits. Bring to boil , then simmer .
Cut the sausages into into desired pieces , you may leave whole if using small sausages . Add the sausage back to the skillet with broth and gently mix. Cook for about 15 minutes or more. Adjust thickness and taste with more broth ,water, seasonings and/or salt.
Serve warm with breakfast potatoes for breakfast or brunch and or rolls for lunch or brunch.