If you are craving something seriously satisfying, this sausage and peppers recipe hits every mark. It’s bold, juicy, cheesy, and ridiculously easy to make. Think golden-roasted sausages, sweet peppers, caramelized onions, and melted cheese, all piled into crispy bread with a drizzle of rich pan juices. It’s fast to make, packed with flavor, and made from simple, quality ingredients. One bite, and you’ll be hooked. Rustic. Comforting. Completely unforgettable. You’ll be making this one pan recipe on repeat, probably doubling the ingredients, and passing it down for generations.
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#sausage #peppers #italianfood
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INGREDIENTS:
3 large bell peppers
6 Italian sausages, pork with fennel if possible
1 large onion, thinly sliced
4 Crunchy bread rolls
4 Sliced provolone, 1 slice per bread
Mixed dried herbs, marjoram, thyme, and oregano
Extra Virgin Olive Oil, EVOO
Salt & Pepper
METHOD:
1) Cut off the tops of the bell peppers, slice them in half and remove the seeds. Then rinse and cut each one into strips.
2) Place a large deep pan over medium heat and pour in a generous amount of EVOO. Add the sausages and brown them on both sides, then poke a few small holes in each one using a fork to help release the fat and cook through. Once browned, set the sausages aside.
3) In the same pan, add another 4 tablespoons of EVOO and cook the onions. Pour in 2 tablespoons of water and cook for 3 minutes, stirring occasionally, or until they start to become tender.
4) Add the sliced peppers to the pan and pour in as much oil as needed and stir to combine. Cover with a lid and cook for 10 minutes. Season with salt and pepper, then add a pinch of dried herbs, a splash of water and mix again.
5) Add a touch more EVOO, cover, and cook for another 15 minutes. Remove the lid, give everything a good stir, then cover again and cook for 5 more minutes until tender.
6) After the peppers and onions are cooked (about 20 minutes total), add the sausages back to the pan. Cover with a lid and bake in the oven at 180°C/356°F for another 20 minutes.
7) Slice the crunchy bread rolls in half and drizzle EVOO on both sides of them. Place slices of provolone cheese on one side then bake the rolls for 2 minutes at 180°C/ 356°F, or until the cheese melts and the bread turns lightly golden and crisp.
8) Spoon the sausage and pepper mixture inside each roll adding a drizzle of the EVOO from the pan and don’t hold back.
HOW TO SERVE:
Grab your warm buns fresh from the oven, spoon a little of that rich, flavorful pan juice over both sides, then pile on the sweet bell peppers and soft onions. Nestle a juicy hot sausage right in the middle, and finish with another drizzle of that liquid gold. The result will be a mooreish sandwich that’s crisp on the outside, tender inside, and bursting with flavor in every bite.
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Best Italian Sausage & Peppers Recipe
0:39 Ingredients for Italian Sausage & Peppers
1:05 How to Cut Onions and Bell Peppers
2:04 Sautéing the Sausage and Peppers
7:13 How to Oven-Bake the Sausage & Peppers
8:22 Preparing the Bread Rolls
10:20 How to Serve Italian Sausage & Peppers
11:32 Time to Eat the Italian SAUSAGE & PEPPERS, E ora si Mangia
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
42 Comments
Thank you Vincenzo. I live in Central Kentucky and this is exactly how my grandmother made it… and so do I. Again, thanks.
Vincenzo you need to show people how to make and enjoy a Peperonata.
Does anyone in the Atlanta area know where I can get decent Italian fennel sausage? Unfortunately the grocery store Italian sausage here isn’t fit to feed my dog. Help this former NJ boy out!!
Good idea but those bangers look raw and Provolone tastes like..nothing really!
New Jersey and Pennsylvania you can get sausage a peppers like this at any pizza shop and almost all diners and Italian restaurants I grew up eating sausage and pepper sandwiches exactly how you just shown how to make them but there are two styles you can get the one you just showed and one with all the same ingredients but mixed in a tomato sauce which is also delicious. Vincenzo did you know of the tomato sauce version ? Love your videos can you pleas make a video on ciabotta or giambotta the Italian vegetable stew done the correct way ! Thanks
One of my favorite foods ever, if my wife liked them I would make them every week!!
1:02 I see you have a nice olive oil copper jug? what is it exactly where can get one maybe , or how is it called please ! I've seen other ones before but haven't come accross any in france, are they hard to find ?
Sorry needs to have more sauce for me and some on the side to dip and the bread needs to be crispy toasted!
Fantastic video thank you
Sausages ,peppers and onions is a staple in upstate new york at fairs , especially the new york state fair, sporting events, tailgaters , concerts , they are extremely popular, the lines are long , hungry people satisfied and beer is a great accompaniment have several ❤from rome new york
The best sausage and peppers can be found here in NY during the San Gennaro festival in October. They don't use oven but grill the sausage (rope) on a blacktop grill.
I don't add the extra water – but I do cook it covered unless I'm stirring, so that the steam cooks everything faster and retains a more concentrated flavor from the onions, peppers and sausage fat. I also like more onion and use 2 onions to every 3 peppers and would do about 2lbs of sausage in that. I'd also press some garlic in after the peppers and onions are about half-cooked.
A fun spin on this is to slice the sausage into oblong medallions to get more caramelized surface area and then throw it on top of a pasta – or just eat it in a bowl if you're doing the keto thing.
I've had it many times. Depending on who was cooking it, I've had them cooked in a wood fire pizza oven. Next time, try it with smoked provolone.
Add to pan half a glass of beer near the end and wait for it to evaporate. Trust me, im polish, i know how to kiełbasa
This recipe with sausage and bell peppers is amazing looking.Finally American people get the compliment for doing International dish right instead of noooo not good.
Naw bro. I like my pepper and onions raw
when Vicenzo's gonna prepare a cow stomach sandwich? they seem delicious
ok they are def listening to me, cause im making this today and then poof, suggested video is yours loll
I make this often! Very popular in Boston and surrounding areas
Great Video Vincenzo.
I‘m currently at vacation in Toscana and i would love a video about Ribollita from you, if it‘s possible.
Greetings from germany
Totally agree on Calabrian sausages being the best (though I might be biased… 👀), especially the redder ones with extra chilli pepper, white sausages are great too though.
This is a staple at every "sagra" (I guess you'd call it a festival in English?) and I ate (and eat) so many of these sandwiches every summer, though I prefer the version with no cheese.
And now you made me hungry at midnight… Should I fire up the grill?
Vincenzo! 😀
You have made this half Italian from Brooklyn, NY so happy! 😊
It looks wonderful! 😋
We go insane for sausage and peppers! Sometimes it's just red peppers, sometimes just green peppers and sometimes we make a blend. Sometimes we get it with green, yellow and red. This sandwich and dish is one of my Italian/American favorites!😋😋😋
P.S. I agree and actually many of us agree sear and saute first then finish in the oven. And a real cook doesn't cheap out on the extra virgin olive oil. 😉
Goodness this takes me back to Christmas time on Main Street
One of my absolute favorites! My preference is for green bell peppers and sweet Italian sausage. I've finished the sausages off in the oven.. but I have not tried putting them in the oven with the onions/peppers. I'll give that a try next time. Thanks to this video.. next time might be tonight! 🤣
Oh dear Lord! This was so good! And for all the haters on your channel, you thanked another country for preserving this dish! This would be an excellent recipe for an air fryer. I roasted some peppers in the air fryer the other day and they were fantastic! If you have leftover pepper mixture, you could use it to make a dip, some more ingredients to make soup or some red pepper pesto. And without the sausages, a fantastic vegetarian sandwich . Grazie Mille! You are an amazing inspiration.
Vincenzo,,I am a US subscriber. I know you want to maintain True Italian recipes but can you consider Italian-American and do videos about that. Thank you.
Mi Amico! Wow! I did not know that I have been cooking "italian" for 25 years! Yes, I've been doing sausages and peppers almost exactly as you showed for the past 25 years.
The only difference is I put the sausages back on top of the onions and peppers after those two items have gotten slightly soft (but not done yet). Then put the lid on.
The reason is that I want the juices from the sausages – as they finish cooking – to meld with the onions and the peppers. Plus, the steam from the vegetables helps to finish cooking the sausages. I want them to "make love" as quickly as possible for the maximum flavor!
I toast my rolls w/olive oil, then add sausages, onions/peppers next, and the cheese on top. I want the steam from the sausages and onions/peppers to help melt the cheese and it kinds of blends into the peppers. Plus, you can throw them under the broiler for just a moment.
Finally, I put the juice in a separate little bowl for dipping.
Thanks again for another great video!
PS – the video you did about four years ago on making lasagna (with your son) was really well formatted. It had the ingredients list up front (except you forgot the wine) – and then the flow was perfect. You also did a great job of adding appropriate commentary. Go back and look at that one as a model. I'd give it a 9.5 out of 10.
Capsicums, Vincenzo!
Very good dish most Americans make this dish without Cheese
Put 2 sausages so they are hanging out of each end 🙂
I made this for my father and myself just the other day.
The midway at the seaside heights boardwalk in N.J. Is the best. You can smell it blocks away.
My wife uses red and YELLOW bell peppers, and sometimes cooks it in tomato sauce…
I have a question. Which region in Italy cures the best Guanciale? I’m noticing people using Paprika to give that Smokey flavor which ruins it for me.
Congratulations and Thank You. You finally realized that Italian American food isn't "fake Italian" it's just what Italians who immigrated to America made because that was the what they had access to.
That's super cool! I'm definitely going to make this. I'm going to use carmen peppers because that's what I have growing. I also have bell peppers, so I'll throw that in, too.
Any good recipes for making the sausages themselves?
Same as how my family makes it. The Madigan in-laws add diced potatoes to it. The left over potatoes peppers and egg are great in eggs the next day
Pretty sure Sausages are better than Hotdogs
I've made this a few times and tried it with different kinds of sausages, even chorizo. I add thinly sliced garlic before putting it in the oven. Great recipe!
I love sausages and peppers, my mama used to make them a lot more than she does now. She is older now and just doesnt cook enough, my papa passed away this February from the effects of dementia that he has been living with for 5 years, but before that he used to love eating sausages and peppers with hot bread
How is it possible that I love your cooking so much but actually dislike olive oil?