In a cooking class, we learned how to make this dish. We AGREE! It acquires a rustic, slightly smokey flavor layer from roasting the peppers. For an Italian family feast, we put it on top of the “Pasta with Fennel and Onions” from Allrecipes!
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 red bell peppers
- 1 yellow bell pepper
- 1 orange bell pepper
- 8 (3.5 ounce) links Italian sausage
- ¼ cup extra-virgin olive oil
- 1 large yellow onion, cut into large dice
- ½ cup red wine
- ½ teaspoon dried oregano
- salt and ground black pepper to taste
Instructions
- Preheat grill for medium heat and lightly oil the grate.
- Roast red, yellow, and orange bell peppers on the preheated grill until blackened on all sides, about 15 minutes. Turn peppers as they blacken. Transfer peppers to a large resealable plastic bag and close the bag; set peppers aside until cool. Strip off and discard the skins, remove stems and seeds, and dice the peppers.
- Cook sausages on the grill until browned and no longer pink inside, about 8 minutes per side. An instant-read meat thermometer inserted into the center of a sausage should read at least 160 degrees F (70 degrees C).
- Heat olive oil in a large skillet over medium heat and cook onion until tender, stirring occasionally, about 5 minutes. Add diced peppers to the onion mixture; cook and stir until heated through. Slice cooked sausages on the diagonal into bite-size pieces and stir into the onion and peppers.
- Raise heat to medium-high and stir in red wine and oregano. Bring to a boil and cook, stirring often, until the red wine has reduced by one third, about 10 minutes. Season to taste with salt and black pepper.
Nutrition Facts
| Calories | 316 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 1 g |
| Protein | 13 g |
| Saturated Fat | 7 g |
| Sodium | 761 mg |
| Sugars | 3 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Not a huge fan. I make sausage and peppers every couple of months because it’s easy and flavorful. I made this as directed and was surprised by how boring and bland the flavors turned out. The roasted peppers recooked in the wine at the end with the oregano ended up turning into an almost spaghetti like sauce just with peppers instead of tomatoes. I think next time I won’t waste my time roasting and just cook them at the end with the onions and maybe add some garlic.
I following this recipe to a “T” and it was delicious! The peppers had extraordinary flavor and made this dish. I served my on buns as a sandwich. Thanks for sharing this recipe!