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Italian Sausages with Peppers

Recently I was looking for a wonderful impromptu lunch to serve a party of 9 people but did not want a lot of fuss.  Sausage and peppers was a perfect selection.  Easy to make, wonderfully flavorful, and very hearty.  It is always a hit.

What makes sausage and peppers such a wonderful dish for large lunch parties, like the Sunday after my wife’s last birthday party, is the communal nature. We cooked each component separately and layered it on a large platter, topped with some parsley and served with tongs.  Passing the platter everyone shared the food, and easy conversation.

Furthermore, This roasted dish of Italian sausages, bell peppers, and onions is a welcome addition to the dinner table any night of the week. You’ll love this sausage and pepper recipe. It’s a great comfort food recipe that takes hardly any time to put together.  The only real prep is slicing the onions and peppers. How easy is that?

Sausage and Peppers

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By Rick Britt Serves: 8
Prep Time: 30 minutes Cooking Time: 1 hour

a wonderful shared platter of delicousness to share with friends!


  • 5 large hot Italian sausages
  • 2 lbs of white baby potatoes halved
  • 2 cloves of garlic chopped
  • 3 red or yellow bell peppers cored, and sliced into long strips
  • 2 large white onions halved and sliced into thin strips
  • 1/2 a head of parsley chopped



Preheat oven to 225 degrees


Boil the potatoes for 5 minutes and leave on the stove in the hot water to rest.


Grill the sausages whole on medium heat for 10 minutes rotating to ensure an even grilling.


While sausages grill, slice peppers, onions and chop garlic, combine in a large bowl toss with a good glug of olive oil.


Drain the potatoes into a colander or strainer and let drain.


Check on the sausages when cooked through, place sausages in a metal or glass bowl cover in foil and keep warm in a 225-degree oven.


In two large skillets heat to medium-high heat and add a glug of olive oil to each, add potatoes cut side down, season well with salt.


Allow potatoes to brown about 4-5 minutes and flip, brown the skin side as well, stir the potatoes and cook until soft 5-10 more minutes.


When potatoes are well browned on both sides and cooked through, remove to a large bowl and put in a 225-degree oven.


In the same saute pans, add another glug of olive oil and split the pepper, onion and garlic mixture, tossing well in the pan, reduce heat to medium, and cook until just starting to brown, stirring frequently.


On a large platter spread the potatoes, evenly, top with the peppers and onions, then slice the sausages into rings and put them on top, season with salt and pepper, and sprinkle with chopped parsley

Sausage Notes

They say that a chain is only as strong as its weakest link. Well, in this case, it is totally true. Sausage and peppers are only as good as the sausage that you start with. Luckily we have access to fresh and delicious sausage in the area and absolutely don’t mind making a special trip to our local butcher for the occasion. If you have access to farm stall or farmers market (if you look them up they’re everywhere) absolutely take advantage of this. Not only will you know that the meat you are buying is fresh, but your butcher may also have recommendations on different varieties and even cooking tips.

When we make sausage and peppers, we typically use hot Italian sausage. For something a little out of the ordinary, you can use either Andouille sausage or Sweet Italian Sausage. These are sure to give your sausage and peppers a kick of flavour. If you are looking for a healthier option you can always use turkey or chicken sausage. With the right spices and seasonings, you won’t even be able to tell that you’re eating healthier.

Wine Matching

We served our sausage and peppers with a wonderful Pinot Noir and a citrusy Albarino. Available from Naked Wines.

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