Help me make some killer sausage and peppers, please?
- Den Mar 3, 2007 01:52 PM
I'm from and live in Philly. A dish (I think) as popular as cheesteaks, roast pork and soft pretzels is sausage and peppers, slices of Italian sausage with red and green peppers and onion fried up in olive oil. I'm curious whether any one makes this kind of dish and the spices they use?
I make a dish of sausages and peppers with onions stir fried. No seasonings, beyond whatever seeps out of the italian sausage. I use a spicy italian sausage, and poach it lightly so it will hold together when I cut it into pieces, and a red and green pepper sliced, and a white onion, sliced. Heat my wok up to very very hot, a few tablespoons of olive oil, and throw in the sausages until they are cooked mostly through, pull them out, stir fry the peppers and onions until they are beginning to char slightly at the edges, put the sausages back in, and toss a little salt and pepper over it all, and serve.
The main trick to it I've found is to really get some heat under it, so that the peppers and onions get browned but not too soft.
I would start at faicco's on bleeker street. an old italian market with precise flavoring and freshness in their sweet italian, spicy, cheese and parsley and fennel sausages
260 bleeker street 212-243-1974
or of course arthur avenue in the bronx. this,incidentally, is a real nt event to go toarthur avenue. anybody know the spot on arthur avenue for drop-dead sausage?
True enough. I don't have favorites in NY, but I almost always get one at Shea Stadium. Not great, but there's something about sausage and peppers at the ball park.
When we make them at home, we smoke the onions and peppers a little by grilling them on a sheet of foil over the grill grate. then we put the coil of sausage down on the grill and wrap the onios and peppers up to sweat while the sausage cooks. Then we get a foil tray, like the kind you'd use in a sterno rack, and dump the onions, peppers and sausage in there to keep warm. Added to the onion and pepper is a little salt, some black pepper, and red pepper flakes.
I brown the sausage (hot, italian), first five min., then add slices onion & peppers, another 5 min., stirring w/ wooden spoon in a couple tablespoons olive oil, s&p. After everything is brown and wilted, I add 1 cup merlot, bring to a simmer, cover & cook about 15 min. Take sausage out, and slice on the diagonal, one inch pieces. Serve on small rolls.
I worked on the boardwalk in Pt. Pleasant Beach as a teenager...here is the recipe that we used at Martell's no real measurements though, and we used to make it in a pizza oven. I get a similar result using a regular oven on around 400 and a jelly roll pan. This isn't a precise recipe...but it is easy enough that they used to let the summer help make it without much supervision.
Salt, Pepper, Oregano, Thyme, Garlic Power
Slice peppers & onions int about 1/4 inch strips, put in the jelly roll pan, sprinkle with spices and oil, toss to coat. Roast until soft (around 1/2 hour or so...I do it by sight). Put in an aluminum pot and reserve until later.
Sweet and/or Hot Sausage (the best you can find). Pierce with fork to release grease.
Roast in a separate sheet pan, on a rack so the grease drains away. Roast until you can smell them...We used to also make meatballs (ground beef, breadcrumbs, egg and italian spices) and roast them at the same time.
Make homade spagetti sauce (or if you aren't up to that, I use a good jar of tomato/basil sauce), add sausage & meatballs and simmer for a while until they are soft..
Schred whole-milk mozarrella (spelling? Where is the spell check on this stuff?).
Get good rolls (I like the ones at Panera)
Slice open roll, scoop out some of the bread to make room. Add a sausage, scoop out a few pieces of onion and peppers, sprinkle with mozarella, a tablespoon of sauce and broil for a few seconds (or microwave---we did that on the boardwalk most of the time).
You can make as much or as little as you want...if you make a bunch, sausage&meatball sauce will keep about two days in the fridge. Make the peppers&onions fresh.
Note: Left over peppers/onions from previous day is GREAT in scrambled eggs on two slices of toast for breakfast...standard morning boardwalk fare for the Italian crowd on the Jersey shore.
Yes and that's my recipe too, up to a point. We don't use tomato sauce. When the vegetables and sausages are almost finished, they are tossed into a large skillet, red wine vinegar is added and all simmers for a few minutes to let the flavors come together. Sometimes we use rolls, and sometimes basmati rice. To each his own.