Soprano's Style Italian Sausage, Peppers and Onions
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Sausage and peppers | sweet vinegar pan sauce | polenta or hoagie rolls
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***RECIPE, SERVES FOUR***
4 large Italian sausages, about 6 oz (160g) each (I prefer spicy)
3 large bell peppers
1 large onion
oil
vinegar
sugar
salt
pepper
fresh herb (oregano, thyme or basil would be good)
4 hoagie rolls (optional)
Optional soft polenta:
1/2 cup (70g) fine cornmeal
salt
water
butter
pecorino or parmesan cheese
If you're making the polenta, bring 3 cups (710mL) of water to a boil in a pot. Throw in a pinch of salt. Grab a fork or a whisk and stir as you pour in the polenta. Keep stirring until it gelatinizes and goes thick. Reduce the heat to low and cook slowly for at least a half hour, stirring occasionally and adding more water if it gets too thick. Right before you eat, melt in a lot of butter and a little grated cheese, then taste for seasoning.
For the sausage, heat a little oil in a wide pan (at least 12 in / 30cm) over medium heat and drop in the sausages. Rotate them periodically and cook them until they're brown all over and feel mostly cooked through (i.e. only barely squishy in the middle when you poke them). If the fond on the bottom of the pan shows any signs of burning, turn the heat down.
While the sausages are cooking, you can seed and slice the peppers into big pieces, and peel and slice the onion into wide wedges.
When the sausages are almost cooked through, take the pan off the heat and remove the sausages to a cutting board. Slice the sausages in half lengthwise or into thick rounds. Return the pan to the heat and put all the sausage back in, cut-side down. If it doesn't all fit in one layer, it should eventually as it cooks and shrinks.
Move the sausage around the pan to make sure each pieces gets evenly browned on the cut side. When they're done, take them out to a plate and put in your vegetables. Turn the heat up to medium-high and cook the vegetables, stirring constantly and scraping the bottom of the pan to deglaze. When the veg is 2/3 as tender as you want it, pour in vinegar to taste (I use about 1/4 cup, 60mL) and a spoonful of sugar. Stir everything up.
Taste a pepper and add salt and pepper to taste, and maybe more vinegar and/or sugar. Return the sausage to the pan and toss to get everything coated and hot. Turn the heat off, tear in some fresh herbs and stir to combine.
Eat it just like that, or toast the hoagie rolls under the broiler and have sandwiches, or coat each plate with polenta and serve the meat and veg on top.
Chicken, Sausage, Peppers & Potatoes - How to Roast Chicken, Sausage, Peppers & Potatoes
Learn how to make Chicken, Sausage, Peppers & Potatoes! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy, and delicious Chicken, Sausage, Peppers & Potatoes recipe!
HOW TO MAKE AMAZING ITALIAN SAUSAGE, PEPPERS, AND ONIONS ON THE BLACKSTONE GRIDDLE! HOAGIE SANDWICH
Today we're showing how to make amazing Italian sausage, peppers, and onions on the Blackstone griddle! This hoagie sandwich recipe is so amazing, you'll want to make Italian sausage, peppers, and onions on your Blackstone griddle all the time! This highly recommended cook was amazing, and we're excited to share! Thank you @Mark-John Clifford for the extra suggestions!
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Italian Sausage, Peppers, and Onions Recipe (served on hoagie rolls)
4-5 Italian sausage links (we used mild)
2 tablespoons extra virgin olive oil
1 green bell pepper, sliced into 2 to 3 inch-long strips
1 red bell pepper, sliced into 2 to 3 inch-long strips
1 yellow/orange bell pepper sliced into strips 2-3 inches long
2 Tsp. minced garlic
1 large yellow onion, sliced into 1/4-inch half-moons
1 small (15-ounce) can diced tomatoes (crushed tomatoes work too!)
1 tablespoon dried oregano
1 Tbs. balsamic vinegar
Salt to taste
Marinate onions and peppers in the balsamic vinegar with salt and pepper approx. 30 minutes. Turn griddle to med/low heat (we moved it to low to ensure the sausage didn't overcook). Once hot, lay down olive oil. Place sausage on the griddle in the olive oil. Turn sausage continuously while cooking, ensuring the sausage is browning, but do not sear (approx. 20 minutes). Once browned, pull the sausage off of the direct heat. Place a small amount of olive oil on the griddle along with the minced garlic. After 30 seconds, add the peppers, onions, and diced tomatoes. continue mixing until veggies are hot and evenly mixed (2-3 minutes). Bring the sausage back in with the veggies. *Optional: cut each sausage link into 1/2 inch round pieces, and sear some of the edges on the griddle top. Pull sausage, peppers, onions from the heat, and serve in hoagie rolls.(Let cook approx. 3-5 minutes).
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How to Make Jeff's Sausage and Peppers Hero | Food Network
Sausage, peppers and cheese add smoky and creamy flavor to hero sandwiches! The sandwich king knows best.
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Sausage and Peppers
Recipe courtesy of Jeff Mauro
Total: 49 hr 15 min
Prep: 20 min
Inactive: 48 hr
Cook: 55 min
Yield: 4 servings
Level: Easy
Ingredients
2 green bell peppers, seeded and cut into strips
2 red bell peppers, seeded and cut into strips
1/3 cup olive oil
1 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
2 pounds fresh sweet Italian sausage
4 soft hoagie rolls, hinged
Homemade Hot Giardiniera, recipe follows
2 balls fresh mozzarella, sliced
Homemade Hot Giardiniera:
1/4 cup table salt
1 cup carrots, small dice
1 cup tiny cauliflower florets
4 to 8 serrano peppers (depending on heat level desired), sliced
2 cloves garlic, minced
1 stalk celery, small dice
1 red bell pepper, small dice
2 cups canola oil
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 350 degrees F.
Toss the green and red peppers with the olive oil, granulated garlic and sprinkle with salt and pepper. Lay the peppers on a baking sheet and bake, stirring halfway through, until lighter in color and soft, about 25 minutes. Reserve and don't drain excess oil from the baking sheet.
Meanwhile, preheat a grill or grill pan to medium-high heat. Grill the sausages, covered with a bowl, until nice and charred and no longer pink on the inside, flipping once, about 12 minutes each side.
Preheat the broiler and set the rack to the middle of the oven. Brush the inside of the rolls with the reserved sweet pepper oil from the baking sheet. Place the sausages, peppers, some more of the sweet pepper oil and some of the Homemade Hot Giardiniera on the rolls. Top with the mozzarella and place under the broiler until melty and gooey! Take off your shirt, get some color and eat.
Homemade Hot Giardiniera:
Combine 2 cups water and the salt in a glass or nonreactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, minced garlic, celery and bell peppers to the salt water and stir to combine. Cover and refrigerate overnight.
On day 2, drain and rinse the vegetables. Mix the canola oil, oregano and black pepper in a clean bowl. Add the vegetables and mix to combine. Allow to marinate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place the Giardiniera in air-tight mason jars and keep in the fridge for 2 to 3 weeks.
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How to Make Jeff's Sausage and Peppers Hero | Food Network
Gordon's Guide To Sausages
Here's Gordon's guide to shopping for different types of salami's, sausages & hams.
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