Sausage and Peppers

Here’s a classic recipe from the archives that’s always been a family favorite and is perfect for summer grilling season. I’m sure all of you have some version of sausages and peppers, but this one is easy to make and the sausages remain juicy and the peppers bright and flavorful. The secret is to cook the sausages and vegetables separately and then combine them at the end. Join me in my kitchen as I prepare this perennial Italian favorite with my daughter Tanya. Buon Appetito! #LidiasRecipes #LidiasItaly #LidiasKitchen #LidiaBastianich #ItalianFood #LidiasTheArtofPasta #LidiasOliveOil

Sausage and Peppers

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Sausage and peppers and mushrooms and onions. It doesn’t get any more Italian American than that. Peppers were brought to Italy only after the discovery of the new world. It’s a new world product. So the Italian-American dishes you’ll see a lot of pepper, ve and pepper, chicken kachuri with pepper, sausage and peppers. It’s a vegetables. You know, Italians love their vegetables and that was one of the vegetables that they really found when they came here. So, the sausages, you know, you could do it only in one pan, but for the sake of time, I’m going to use two pans. I get the sausages caramelized on one side, and then I’ll do the the vegetables and the peppers on the other side. You don’t want to put it all together because the raw vegetables releases its water and then you get kind of a steamed sausage. You don’t want you want the crispiness on the sausage. So, we’ll do the vegetables separately. If you do it only one pan, you do your sausages crispy, remove them out of the pan, and then in that pan do your vegetables. So now I want the vegetables, but I want the vegetables to be nice and and crunchy. And I don’t want the onions to be completely welted. So this little onions like this, and you cut it just like that, leaving a little bit of the stem of the root there. So that holds this quarter together. Just like that. Put them all like that. Okay. Then this pepperonchini. These are little peppers. Another rendition of peppers, but these are nice pecant. They’re preserved in a vinegar, so it has the nice acidity. And it’s great to offset the fatness sometimes of the sausages. And what you want is you want the meat outside. The seeds, you can put them to cook, but they’re the really spicy ones. So, okay. the onions. I am going to throw this a little bit in here and a little bit also in here because I want it to permeate the sausages. So, just a little bit in there. I mean, one or two is enough. This is going to be spicy, but okay, we’ll stop right there. I have the peppers. The peppers just colorful or nice. You can put green peppers, whatever. It’s in season, but the more color, you know, I like it colorful. yellow and orange and red pepper. Just seed it. Cut it in quarters or six. And just put it in. Okay. A little bit of salt. And then mushrooms. Any kind of mushrooms that you have. Uh these are shiakeis, creinis. The shiakeis, they’re delicious, but the stems are a little bit woodsy, so I kind of cut that off. And then just slices. If you have the cremeni like this, even in half or nice like that, so you have a little bit of texture. These are the regular champagnons. Wash them very quickly. Mushrooms. Don’t soak mushrooms in the water when you wash them. Just in and out. and then pat them dry because otherwise in there it’s going to be steaming rather than uh caramelizing. So I will let this simmer away. Put a little bit more salt for the mushrooms and slowly let it cook until the vegetables let out all their steam and they caramelize. The sausages are done. I’ll clean up and then we’ll put it together and we’ll have a great dish. Okay, Tanya. I think is beautiful, huh? Beautifully colorful. Right. So, either way, you can put this in there or this in here. What would you like? I’m going to put this in here because you see they’ve just got all that good flavor down on the bottom of that. You go right ahead. Go ahead. Wow. Okay. Outside. Okay, baby. So, let can I sure move it over? All right. This and now you see what the beauty is that the sausages remain nice and caramelized and they don’t get wet by all the water from the vegetables. They’re still nice and caramelized. So, let’s put it all in here. You don’t even have to cook it together because we have the flavors and all of that. So, do you want it just Do you want me to put in here? Yeah. Where’s the Okay, perfect. All right. Oo la. Okay. This is the uh ubiquitous dish at every street fair, Italian street fair across America. Yeah. But it’s, you know, it’s great for when you have events, family gatherings because it’s a dish that keeps also. Well, you can reheat it. And I want to I want to take this last piece of onion. Oh, you want a piece of I didn’t even see that one. Oh, how frugal my daughter has become. Good lesson. Good for you. That’s good. Don’t waste a single thing. So, we’ll put that down. Now, you choose one and we’ll share it in half. Put some for you, some for me. I will put some wine for us. And uh you want to know which wine I chose? Uh what’d you get? Oh, you’re bringing a little bit of Italy to this Italian American dish. Yeah. From our winery in Fi. That’s a It’s a hearty wine for a flavorful dish. Absolutely. So, what are we going to taste first? I’m going to put it all together. I’m going to have a little bit of the sausage with the onions, vegetables. So, you do a lot of the the this the school events with kids and all of that. Uh do you use this this recipe? Kids love this. We have at our school even um like the Italian food tables at the fairs and kids love the the sausage with pepper. Are you gonna tell them what Julieta has to do? There’s a there’s a there’s there was an assembly the Italian-American assembly at school and you have to represent someone Italian-American and she’s going to be you and and how she going to end she’s going to sayare and they’re all going to go to lunch. So how appropriate can’t we have you join our table? Shall we say that to them? Mhm. Okay. She’s tasting. Is it good? It’s delicious. She has spoken for both of us. But I want to tell you and I want to invite you. So do come to TIA. It is really delicious.