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Jun 7, 2010 09:27 AM

Sausage and Peppers - any suggestions?

I plan on making this tonight. What works best - cooking on the stovetop or baking in the oven or a combo of both? I'd like the sausage to have a nice carmelized-like crunch to them.

I'd love to hear all suggestions and what do you usually pair it with????

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  1. I pan fry, sauages first, to get a nice brown, then remove and saute a combo of colored peppers, crushed garlic and onions in olive oil and the sausage fond, season with a little oregano, salt and pepper and done. Grill the hero roll brushed with a little garlic/olive oil combo and serve it up. For large quantities, the oven works well for the sausages, but I like the onions and peppers with a little crunch and color still left in them. Another technique is to start the sausages in an inch of water, to blanch them, allow the water to evaporate and then continue to brown until done to a turn.

    Now, I sometimes put (whispering) ketchup on my sausage and peppers, <<groan,>> but it's a childhood leftover fav of mine. I get a hankering for it occasionally.

    9 Replies
    1. re: bushwickgirl

      Yep. I agree with Bushwickgirl. Pan. Way more crunch. Nix on the ketchup for everyone else but Bushwick.

      Maybe a bit of swiss chard sauteed along side is a nice bitter counterpoint. Tomatoes done confit style with garlic cloves, basil and olive oil that you can pile on crostini or hunks of torn bread.

      I like to have a caesar while the veggies are cooking down and maybe before that a nice hunk of cheese and some olives.

      1. re: bushwickgirl

        I do a something very similar. Brown the sausages very well and then remove and saute the peppers and onions in the pan till well browned and softened, then add a hit of red wine vinegar and some stock/water,less than a 1/4 cup total, add the sausages back in and cover and steam for a few minutes. The onions get nice and soft and meld with the sausages as they cook through.

        1. re: bushwickgirl

          That's funny, bushwickgirl. I never knew anyone else who started the sausages i water!

            1. re: roxlet

              I learned that trick from an Italian-American friend in college. I always do it that way now. The inside of the sausage cooks through fully and after the water evaporates I can turn the heat up to get a fast thorough browning.

              It takes a little longer, but I like a well done outside and I'm paranoid about undercooked pork.

              1. re: rockycat

                Same here - in a pan with water first. For the peppers and onions, I sometimes add garlic and a can of tomatoes, with a shot of balsamic.

            2. re: bushwickgirl

              I do my sausage and peppers exactly the same way. AND I admit to putting ketchup on my sausage & peppers sandwich also. Like you said, it's how I had it as a kid and I just can't seem to have it any other way. Shhhhh... :)

              1. re: lynnlato

                Wow, nice to meet you! I really thought I was the only ketchup topper or at least the only one who would admit to it, anyway! There's just something about the sweetness of the ketchup on the caramelized sausages, onions and peppers.

                1. re: bushwickgirl

                  Ha! Likewise, I'm sure. I can't believe I openly admitted to eating ketchup on anything on CH - I am certain there are others out there who do the same. :-)

                  You're so right though, the sweetness of the ketchup marries well with the spicy sausage, sweet peppers & onions. Mmmm... I could eat one right now.

            3. I watched the episode of Martha with this recipe and made S&P the next day using this as a guide line. It was fantastic.

              Gotta have the good crusty bread. I opt for Vienna since it's crust to middle ratio is higher.


              1. I do exactly as bushwickgirl - on the stove top and excepting oregano - then add a can of (plain) diced/chopped tomatoes with a bit of worchestershire and a splash of white wine (to calm the acidity of the tomatoes), S&P. Stir to remove browned bits from pan and let simmer for 30 min or so - you want some liquid as "gravy", but not watery. Serve over white rice with a baguette or french bread and butter. Plain and simple comfort.

                Edit: I don't use any additional seasonings/herbs. There's generally plenty of flavors imparted from the sausage/peppers/onions, but not so much to kill the brightness of the tomato flavor. I think I may make this tonight. Thanks for posting the topic!

                1. You have a couple of options, my two favorite of which are pan fried or roasted.
                  For pan fried, basically what was already said. I start my onions and garlic a second or so before I toss the sausage in (make sure to salt them so that they caramelize nicely) and pop on the peppers during the initial browning of the sausage. Herbs are optional, as the sausage itself is already herbed. Fresh ground pepper is usually great, and try to match up your herbs with the sausage so they don't clash. Little white wine will also do some good.
                  For roast, toss everything in a roasting pan, and this time include some chopped potatoes (I usually use russets but most any will do). Definitely wanna herb the potatoes with this method, and don't forget salt on your onions. Lots of garlic does well here, you can even roast some unpeeled cloves to suck out later or squeeze out as paste if it suits your fancy. Peppers get chopped up coarsely and tossed on top, and splash everything with a bit of red wine (table red, whatever you've got. I know sausage is usually a white meat, but I usually season it heavily with this method and use a strong sausage, and a white wine can't keep up with that).
                  Roast on 350 till done ish, it will differ depending on your pan. (an hour? not sure I've never timed it to be perfectly honest. Pork is done at 160 internal temp, chicken at 180).
                  Buen provecho!

                  1. Thanks everyone!!! These suggestions encompassed my ideas but now I'm feeling a little braver! It's the hubby's birthday on Wed, so I'm trying to make some of his faves this week. (Not to mention he has a job interview tomorrow, so I thought maybe the yummy food would help!!)

                    And thanks knavare - I never knew that you used salt to caramelize!!