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Sausage Peppers and Onions

July 25, 2014 By Tekesha 11 Comments

Sausage Peppers and Onions

I adore Italian food – pizza, pasta, sausage and peppers, garlic knots, you name it! During college, my family went on a trip to Rome. I spent most of the time leading up to the trip mapping out the location of restaurants near our hotel, that’s how excited I was to eat authentic Italian food. I imagined it would be like New York City food-wise, only with everyone speaking Italian. Imagine my surprise when I first laid eyes on a piece of Roman pizza. I was baffled to see that pizza in Rome was served in a square shape and eaten like a sandwich with two slices stacked on top of each other. I was expecting the giant, thin crust pies with slices as big as my head like they serve in Brooklyn. And I thought I knew the texture of good al dente pasta, but the pasta there was almost crunchy. Ha! It was my first lesson in “authentic” food not meaning the same thing all over the globe. Sometimes you just want what you’re used to.

Sausage Peppers and Onions

So this is my version of sausage and peppers and onions. I won’t say it’s authentic Italian, authentic Italian-American, or even authentic for New York City. It’s simply the way we like to eat it! ๐Ÿ™‚

Get out:

  • 1 package Hot Italian Sausage
  • 1 package Mild Italian Sausage
  • 2 Red Bell Peppers
  • 3 small Yellow Onions
  • 1 can of Petite Diced Tomatoes
  • 1 tbsp Splenda
  • 1/2 cup White Wine
  • 1 tbsp Butter
  • Salt and Pepper

Place your sausages in a large nonstick pan.

Sausage Peppers and Onions

Brown them on both sides. You do not need to cook them through, you just want the outside to get a nice color and sear.

Sausage Peppers and Onions

Remove from the pan and cut each link in half.

Slice your bell peppers and onions into thick slices.

Sausage Peppers and Onions

Add peppers and onions to a large pan with 1 tablespoon of butter and a sprinkle of salt and pepper.

Sausage Peppers and Onions

Cook on medium high heat for approximately 5 minutes, stirring occasionally. You just want the veggies to start to soften.

Snuggle your italian sausages back into the pan with the onions and peppers.

Sausage Peppers and Onions

Pour in your diced tomatoes and white wine. Sprinkle with Splenda.

Sausage Peppers and Onions

Reduce heat to medium.

Cover and cook for approximately 20 minutes, until the sausages and veggies are completely cooked through.

Remove the cover, raise the heat to medium high, and continue cooking for approximately 10 minutes. During this step, we want to reduce the gravy by half, so the flavors are concentrated and the volume doesn’t drown out the other ingredients.

Sausage Peppers and Onions

Serve.

Sausage Peppers and Onions

4.0 from 1 reviews
Sausage Peppers and Onions
 
Print
Prep time
5 mins
Cook time
35 mins
Total time
40 mins
 
Spicy and sweet italian sausages in a mellow tomato-wine sauce with sliced bell peppers and juicy onions.
Author: Tekesha @ EatMoreFoodProject
Serves: 4
Ingredients
  • 1 package Hot Italian Sausage
  • 1 package Mild Italian Sausage
  • 2 Red Bell Peppers
  • 3 small Yellow Onions
  • 1 can of Petite Diced Tomatoes
  • 2 tbsp Splenda
  • ½ cup White Wine
  • 1 tbsp Butter
  • Salt and Pepper
Instructions
  1. Place your sausages in a large nonstick pan.
  2. Brown them on both sides. You do not need to cook them through, you just want the outside to get a nice color and sear.
  3. Remove from the pan and cut each link in half.
  4. Slice your bell peppers and onions into thick slices.
  5. Add peppers and onions to a large pan with 1 tablespoon of butter and a sprinkle of salt and pepper.
  6. Cook on medium high heat for approximately 5 minutes, stirring occasionally. You just want the veggies to start to soften.
  7. Snuggle your italian sausages back into the pan with the onions and peppers.
  8. Pour in your diced tomatoes and white wine. Sprinkle with Splenda.
  9. Reduce heat to medium.
  10. Cover and cook for approximately 20 minutes, until the sausages and veggies are completely cooked through.
  11. Remove the cover, raise the heat to medium high, and continue cooking for approximately 10 minutes. During this step, we want to reduce the gravy by half, so the flavors are concentrated and the volume doesn't drown out the other ingredients.
  12. Serve.
Nutrition Information
Calories: 708 Fat: 49 Carbohydrates: 19 Sugar: 11 Sodium: 1595 Protein: 42
3.2.1311

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Filed Under: Pork

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Comments

  1. Baby June says

    July 25, 2014 at 9:27 AM

    That looks great! Love your photos too. ๐Ÿ™‚

    Reply
    • Tekesha says

      July 25, 2014 at 10:02 AM

      Thanks, June!! ๐Ÿ™‚

      Reply
  2. Rupert and Delrose Brown says

    July 25, 2014 at 7:27 PM

    We love the absolutely Beautiful vibrant colors bursting through the dish. It looks yummy! What do you serve the sausage with? Yes, we remember our trip to Rome and how surprised we were to see how Pizza was prepared there.
    Overall, we love your Italian cooking the best!

    Reply
    • Tekesha says

      July 25, 2014 at 7:58 PM

      Thanks, Mom! We eat it by itself, but you could serve it with toasted garlic bread for sipping into the sauce or with rice or over pasta or in hot dog rolls or even over a salad with italian dressing.

      Reply
      • Rupert and Delrose Brown says

        July 26, 2014 at 7:24 PM

        Okay! lots of choices to go with that dish!

        Reply
  3. Taylor says

    July 29, 2014 at 10:52 AM

    Yum!!! These look so good!! I’m jealous you got to spend time in Rome – that sounds absolutely amazing! I would want to eat through the city, too, so I would definitely do the same thing and map out all of the restaurants near me. ๐Ÿ™‚

    Reply
    • Tekesha says

      July 31, 2014 at 5:58 AM

      Ha ha ha! Thanks!! ๐Ÿ™‚

      Reply
  4. Rosanna says

    July 31, 2014 at 7:11 PM

    Looks so good! I love Italian food too – this would be great with some nice crusty bread. Yum……

    Reply
    • Tekesha says

      July 31, 2014 at 7:43 PM

      Oh my gosh, yessss!! Ha ha ha ๐Ÿ™‚

      Reply
  5. Rachel says

    August 3, 2014 at 10:54 AM

    Oh, I would love a big pile of that in a fresh-baked hoagie roll! Looks great–Authentically Italian or not! ๐Ÿ™‚

    Reply
    • Tekesha says

      August 3, 2014 at 11:51 AM

      Ha! Thanks ๐Ÿ™‚

      Reply

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About Me

Hi, I'm Tekesha! I started this blog to chronicle my attempts to eat more "real" food -- the kind of items generally found in the perimeter of the supermarket. I take step-by-step photos of all the recipes on the blog, many of which are low in sugar.

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