How to Make the Best SAUSAGE & PEPPERS Recipe Like an Italian

If you are craving something seriously satisfying, this sausage and peppers recipe hits every mark. It’s bold, juicy, cheesy, and ridiculously easy to make. Think golden-roasted sausages, sweet peppers, caramelized onions, and melted cheese, all piled into crispy bread with a drizzle of rich pan juices. It’s fast to make, packed with flavor, and made from simple, quality ingredients. One bite, and you’ll be hooked. Rustic. Comforting. Completely unforgettable. You’ll be making this one pan recipe on repeat, probably doubling the ingredients, and passing it down for generations.

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#sausage #peppers #italianfood

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INGREDIENTS:
3 large bell peppers
6 Italian sausages, pork with fennel if possible
1 large onion, thinly sliced
4 Crunchy bread rolls
4 Sliced provolone, 1 slice per bread
Mixed dried herbs, marjoram, thyme, and oregano
Extra Virgin Olive Oil, EVOO
Salt & Pepper

METHOD:
1) Cut off the tops of the bell peppers, slice them in half and remove the seeds. Then rinse and cut each one into strips.
2) Place a large deep pan over medium heat and pour in a generous amount of EVOO. Add the sausages and brown them on both sides, then poke a few small holes in each one using a fork to help release the fat and cook through. Once browned, set the sausages aside.
3) In the same pan, add another 4 tablespoons of EVOO and cook the onions. Pour in 2 tablespoons of water and cook for 3 minutes, stirring occasionally, or until they start to become tender.
4) Add the sliced peppers to the pan and pour in as much oil as needed and stir to combine. Cover with a lid and cook for 10 minutes. Season with salt and pepper, then add a pinch of dried herbs, a splash of water and mix again.
5) Add a touch more EVOO, cover, and cook for another 15 minutes. Remove the lid, give everything a good stir, then cover again and cook for 5 more minutes until tender.
6) After the peppers and onions are cooked (about 20 minutes total), add the sausages back to the pan. Cover with a lid and bake in the oven at 180°C/356°F for another 20 minutes.
7) Slice the crunchy bread rolls in half and drizzle EVOO on both sides of them. Place slices of provolone cheese on one side then bake the rolls for 2 minutes at 180°C/ 356°F, or until the cheese melts and the bread turns lightly golden and crisp.
8) Spoon the sausage and pepper mixture inside each roll adding a drizzle of the EVOO from the pan and don’t hold back.

HOW TO SERVE:
Grab your warm buns fresh from the oven, spoon a little of that rich, flavorful pan juice over both sides, then pile on the sweet bell peppers and soft onions. Nestle a juicy hot sausage right in the middle, and finish with another drizzle of that liquid gold. The result will be a mooreish sandwich that’s crisp on the outside, tender inside, and bursting with flavor in every bite.

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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Best Italian Sausage & Peppers Recipe
0:39 Ingredients for Italian Sausage & Peppers
1:05 How to Cut Onions and Bell Peppers
2:04 Sautéing the Sausage and Peppers
7:13 How to Oven-Bake the Sausage & Peppers
8:22 Preparing the Bread Rolls
10:20 How to Serve Italian Sausage & Peppers
11:32 Time to Eat the Italian SAUSAGE & PEPPERS, E ora si Mangia

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

Americans deserve a compliment right now. This is a old school Italian recipe that kind of disappeared in Italy. But the Italian-Americans and all Americans are keeping this tradition alive. Many households in America still make this dish. Some dishes are not just about food. They are tradition, passion, history. The reason why I love this dish is because when you put together simple ingredients, that’s when the magic happens. And that’s what those beautiful memories of my childhood come back to me. But you have to do it right. And today I’m going to show you how to do it right. Ingredients. Three large peppers. I got red peppers, but you can use green, yellow, doesn’t matter. Six Italian sausages. I’ve chosen feno pork sausages. They’re my favorite. One large onion. I’ve got some crunchy bread rolls. some sliced provolone cheese, a mix of dry herbs is margaram, thyme and oregano, extra virgin olive oil, salt and pepper. All right. The way we’re going to cut the onion is very simple. We’re going to cut the onion in half. So if I cut the onion like this right now, this what see what we get? We get the long strips. So you say that’s that’s what we want. Okay, that’s what we want to do. That’s what we want from this onion. But if you like any different ways, do whatever you want. But for me, we cut the onion in half and then we cut it like this. And this should be the thickness. Don’t make it too big. You know, we want to really caramelize this onion very well. So, if you make it too chunky, it might be a little bit more difficult to cook. Now, let’s cut the capsicum. And this is what I like to do. Remove this part first. This one goes. Now, cut this in half. And let’s go and wash the middle part. We want to remove the seeds. Okay. And now we cut the capsicum into strips. Just like that. Into strips. Let’s get a large deep pan. If you have a deeper, even better. Okay. We’re going to cook on a medium heat. Let’s put about 3 tablespoons of extra virgin olive oil. And the first thing we want to do is to cook the sausages. I want to say that I live in Australia and we have amazing butchers here in this country who make great great sausages, different types of sausages from different parts of the world. I personally avoid sausages from the supermarket. So I support butchers. The Calabres make the region of Calabria makes the best sausages in my opinion and there is no way you change my mind on that. I have a stainless steel pan so of course they can stick. As you can see, they’re cooking pretty fast as well. What we want to do at this stage, guys, is basically brown both sides. And then we’re eventually going to put the sausages in the oven. And that’s when we finish them off. I like to make a little hole on the sausages to get the fat out. Of course, guys, if you want to use your barbecue, go for it. Barbecue is a great option. But this is how is made at home. The old school way. You never go wrong with this. We cook the sausages until they’re brown on both sides, but they’re not completely cooked. We are going to finish them off in the oven later on with the peppers and onions. Now, in the same pan, we’re going to be cooking the onion and peppers. So, let’s put extra virgin olive oil and be very generous. About four tablespoons. And we do this on a medium heat. Okay. So, let’s put the onion inside. I want to start from the onions because I want to caramelize these onions. So, they do need a little bit more time to cook before we add the peppers. I want to add a little splash of water, maybe 2 tbsp of water, but be careful. You don’t want the oil to be too hot. So, try and put the water on the onions. Just like that. Don’t want to put the water directly on the oil. So, I believe you can see this already, but the onions are starting to relax, starting to become softer. So, at this point, we can add the capsicum or peppers. And here we go. So, I cooked the onions for about 3 minutes on their own until they started to become soft. So, we started the cooking process. Don’t be scared to add a little bit more oil. So I think a little bit more extra virgin olive oil. Up to you how much you want to add. This is a very important step for me. I want to cover the pen. It’s because I want to keep the moisture inside, the steam inside to keep our ingredients nice and soft. All right, it’s been 10 minutes and they are definitely getting softer. Oh yeah, ladies and gentlemen, at this point that ingredients are softer, we can add the seasoning. Salt as much as you like. I guess we have to be generous with the salt. Proper American way has to be salty. Pepper. Again, pepper is personal. Put as much as you want. Just remember, we’re not making carbonara. So, don’t go too crazy. And this is my mix of margarm, thyme, and oregano. But you don’t have to use this. You can also just use oregano or whatever you like. I just want to add a splash of water, guys. about 3 tablespoons cuz this will really help us to make our ingredients nice and softer. Now we cover it again. I would say about 20 minutes to cook in the pan before we add the sausages. If you feel like you need to put more oil just because, you know, just do it. I love adding extra virgin olive oil. I think it adds flavors. I’m not scared of adding extra virgin olive oil. It’s been 15 minutes in total. So, let’s stir it again. Yeah. Nice. How beautiful. We have five more minutes before we add the sausages and then we put them in the oven. You might ask, why are you doing the sauté and then oven? Can you just put in the oven or can you just use sauté? Yes, you can. But I think it really adds the flavors by doing the sauté. You really take it to the next level. It’s a detail that I don’t like to skip. Okay, it’s been 20 minutes in total and look at that. A this is happening now, guys. It’s happening. Look, the beautiful ingredients are nice and tender. Look how beautiful. Look at the color. The smell. Ooh, the smell in this kitchen is sensational. I can eat them right now. To be honest, right now. This liquid is liquid gold. is going to help us to finish to cook all our beautiful ingredients in the oven. Okay, so this is what we’re going to do now. We put the sausages back in. Now, if you have a cast iron pan or any large pan that can go in the oven, that’s what you need to use. Okay. Now, what we do is we put the lid back on, switch off the stove, and put this in the oven at 180° C for about 20 minutes. If you don’t have a lid, cover it without foil. That can be your lid. It’s been 20 minutes. Let’s check the sausages and peppers. Oh, look at that. The sausages are cooked to perfection. As you can see, they’ve been baked and they are perfectly cooked. But pay attention to this liquid. This liquid gold is what we’re going to put on our bread to add extra flavors to the bread. Okay, guys. Look how amazing this is. This brings me back in memories. Thanks to all of you guys in America who keep the traditions alive for this amazing dish. Look at those beautiful sausages, the beautiful peppers that made love with the onion, the juice from the sausages, from the capsicum. Oh, what a marvelous dish. This is a timeless dish. Comfort food at its best. This is how I like to get the bread roll ready for our solders and peppers. Cut them just like um a hot dog, I would say. And just leave it like that. I cut them in cut them. How do you say in half? I cut them like a hot dog roll. Nice and crunchy. I’m going to make it even crunchier in the oven. So, let’s put some nice extra virgin olive oil on both sides. A biscuit of extra virgin olive oil. [Music] Now, we’re going to place the proolone cheese right here on one side. Right there. You want this beautiful cheese to melt. Put it right in the middle like that. And what we’re going to do, we’re going to put this in the oven until the cheese melts. So, make sure you get a provolone that is nice and thin, that melts quickly. If you get a very thick provolone, it might take a long time to melt and I believe your bread will go too hard. You don’t want that. If you don’t want to use provolone, you can use any other cheeses that you like. Any melting cheese that you like. Make sure it melts quickly. has to be thin thin slice. Sausages and peppers are ready. So now we want to melt the cheese. I’m going to cook two buns for lunch. Let’s put them in the oven at 180° C until the cheese melts. It should take just 2 or 3 minutes to melt. Guys, our bread is nice and ready. Look at that beautiful cheese. How melted. This this cheese is going to make love with our peppers and sausage. The bread is nice and crispy. This is the sound. That’s what you want when you eat it. You want crispiness. You want juiciness. You want cheesiness. That’s what you want. Now, we’re going to fill up the rolls with the peppers and sausages. First thing I want to do, see the liquid gold here? See this liquid gold? I want to put it on the bread. Add extra flavors. Now, let’s put the capsicum and onions first. Just like that. Now, now we put the sausage in the middle. Right there. Me personally, I like to cover it more. Cover it with the onions. And here we go, ladies and gentlemen. A Italian sausage and peppers roll is ready to be eaten. Oo, look at that, guys. To finish them off, we need to put the liquid gold on top. All right, here we go. Look at that. Beautiful. You got cheese on one side, liquid gold on the other side. Look at that. Listen to the crunch. The next time you go to a fast food joint, think twice. You can do this yourself and a lot better. [Music] How do you rate my Italian sausage and peppers? Huh? Did you like the methods I used? First, I use the sauté technique, then I baked it in the oven. I think it really maximize the flavors and makes everything taste better. Let me know in the comment below. Listen to the crunch. Are you ready? [Music] The liquid gold adds a lot of flavors to the roll. The bread is still crispy. The cheese is there. It makes it cheesier. The peppers and the onions are so nice and delicate, but at the same time rich, bold, full of flavors. You can’t find this in restaurants. Keep the family traditions alive, especially for you guys, the young ones. Make it. Ask your grandparents, your parents, your brothers, your sisters to make it for you because this is something you want to keep in the family forever for generations and generations. Thank you so much for watching this episode. I hope to see you in the next Vincenzo’s plate video recipe. Oh, traditions.