Sausage and Peppers Done Right

by Maria on November 13, 2012

sausage and peppers

My Friend Jess makes the best Sausage and Peppers. Really. The best. She grew up in New Jersey and for those of you who haven’t ever been to New Jersey there are a couple things you should know. They are very serious about two things there. Making Italian food and eating Italian food. Catch me after the jump for this amazing authentic Italian recipe.

The first time I had Jessica’s sausage and peppers was at a Super Bowl Party. So it is no wonder I am craving them this time of year. You can use hot or mild sausage or even a combination of the two.

Italian Sausage and Peppers


2 lbs Italian Sausage (in casings)
4 garlic segments, finely chopped
1 large onion, thickly sliced lengthwise
1 large green pepper, sliced
1 large red pepper, sliced
4 garlic segments, whole
olive oil


  • In a nonstick skillet, brown sausage on all sides.
  • Remove sausage from skillet. Place sausage in a 9×13 pan. cut sausage into three or four pieces.
  •  In same skillet add 2-3 tablespoons olive oil to sausage drippings. Add chopped garlic, cook garlic alone for a few seconds before adding sliced onions, and peppers.
  • Cook garlic, onions and peppers until onions start to become see through.
  • Dump onion and pepper mixture on top of sausage pieces. Slightly smash remaining garlic cloves just enough to break skin and place them on top of the sausage and peppers.
  • Cover tightly with foil and bake at 350° for 45 minutes to an hour.
  • Remove foil and bake for an additional 15-20 minutes.
  • Serve on a good roll.

I like to toast my roll, to keep it from getting too soggy, but Jess’s favorite part is the soggy bread, so do whatever floats your boat.  This has become one of my favorite meals. It is so tasty and very authentic. You will be a star if you serve this at your next football party. It works great to serve it out of a crock pot after you have baked it in the oven.

Happy Eating!



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