Sausage and peppers is a classic Italian American street food. You will also see it on the menu of a lot of Italian American restaurants and pizzerias in NJ, parts of CT, NY and PA. In my house growing up and to this day, sausage and peppers is a staple weeknight meal.
The main difference between this sausage and peppers recipe and the more classic version is the addition of the potatoes. I am Italian American with an Italian father, but I am also Irish American, with an Irish mother. And, my mom was definitely the main cook in our house growing up. So it is no surprise that she is the mastermind behind this sausage and peppers remix. Not to get too philosophical…but I like to think of this dish as a symbol of my two heritages and the beautiful deliciousness that can come from fusing cultural traditions and flavors.
To this day, this recipe is one of the most requested by friends and family for casual dinners, sporting events, and parties. It’s simplicity and popularity make it one of our favorite go-tos.
Tips:
1. I like to remove the casing from the sausages prior to cooking. This is strictly a personal preference. If you would like to remove the casing, you can do so by cutting it off with a pair of scissors or a knife. If using a knife, be extra careful.
2. I added this image to show how everything should look before covering the dish with foil and placing it in the oven (see recipe below). As I mention in the recipe, I like to move the potatoes, onions, and peppers around a little bit to make imprints or beds for the sausages to lay in. This way the sausages are more at level with the vegetables versus laying on-top. I have found that this prevents the sausages from drying out while cooking.
Enjoy!
Sausage & Peppers and Potatoes
Ingredients
- 1 large yellow onion sliced
- 2 bell peppers sliced
- 3-4 golden potatoes or 2 russet potatoes peeled and chopped
- 3 tbsp olive oil
- 1 tsp sea salt or kosher salt
- 1 tsp garlic salt
- 1/4 tsp paprika
- 1/4 tsp fresh ground black pepper
- 5-6 links Italian sausage (1 pkg) mild, hot or combo, casing removed optional
Instructions
- Add the sliced onions, peppers and potatoes to a large baking dish or Pyrex. Pour in the olive oil and stir until the vegetables are coated. Add the salt, garlic salt, paprika, and fresh ground pepper. Stir again until the vegetables are coated with the spices.
- Make little beds for the sausage links in the vegetables either with your hands or with a spoon. Place the sausages in the vegetables (see image above). Cover with foil and bake for 40 minutes. Remove the foil and bake on for an additional 10 minutes to let the vegetables crisp.
- If you would like the vegetables crispier or they are not fully cooked, remove the sausage links and put the vegetables uncovered back in the oven. Cook for an additional 5-10 minutes.
- Eat as is, on a hoagie roll or over pasta. On a hoagie roll or baguette is my favorite :).
