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    You are in: Home / Recipes / Old-Fashioned Sausage and Peppers Recipe
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    Old-Fashioned Sausage and Peppers

    Average Rating:

     13 Total Reviews

    Showing 1-13 of 13

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    • on January 08, 2006

      Sunday Brunch in this house is a big meal and this was perfect, served with an omelet and stir fries Jeruselum Artichokes with leeks (new recipe not yet posted) and crust baguette slices. I cut the amounts way back because there were only 3 of us. I confess I only used one pan but the flavors blended beautifully - Thanks Dancer another winner — Added comments: I made this again for supper and I made a mistake I used Vegetarian Hot Italian Sausages - It was nowhere near as tasty as last time - I posted this comment as a caution - follow the recipe. Also I used white onions they worked well,

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    • on February 01, 2003

      i also used only 1 pan as we enjoy both hot and sweet italian sausages. Totally enjoyed the meal and it would be perfect to bring to a covered dish. DH said it was the best sausage and peppers he ever ate. Must be the chianti wine that made it a winner. Thanks for posting.

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    • on October 28, 2003

      I don't know what I can add that hasn't already been said. My family and I thought this was excellent. I also cooked all the ingredients in one big pan and thought the flavor of the two sausages was better together than it would have been if they were cooked separately. Served with a hot loaf of Italian bread. Just wonderful. Thanks Dancer^.

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    • on August 06, 2003

      This is the best sausage and peppers I have ever had. I did like the others and cooked this all in one pan. I doubled the garlic but that is the only increase I made. I liked the flavor of both the hot and sweet Italian sausage and they went well together. I served this with Italian bread, salad, and the rest of the Chianti. YUM

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    • on March 27, 2003

      Really wonderful. Even my picky daughter liked it, despite the peppers and onions, which she usually won't touch. I served it with white rice, and used a not-too-dry red wine because I didn't have Chianti. All good.

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    • on April 23, 2009

    • on July 28, 2008

      I made this for a BBQ of 30 people and it was a big success! It pleased a large family of Italian Americans and since I'm a (mostly) Polish cook, that's saying something! I increased the ingredients to make enough sauce for 12 lbs. sausage (both sweet and hot). I used a whole bottle of chianti (paisano) and two cans crushed plum tomatoes (28 oz.) as well as the same size can of tomato sauce. And, of course, I added extra peppers and went with vidalia onions.

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    • on July 09, 2008

      FANTASTIC! My husband, who normally just tolerates Italian Sausage, LOVED this! Acutally, we all did...it's delicious! I used a sweet Italian sausage coil that I cut into bun sized pieces, and I too used a whole can of crushed tomato. I can't wait to make this again and again...THANK YOU for sharing this recipe! Mmmmmm....

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    • on April 30, 2008

      We love the flavour of this dish! We will make this again and again. A few changes we made: used yellow onions instead of red and omitted the sweet sausage. We also like to saute the onions for quite a while before adding the peppers --seems to bring out the onion flavour a bit more as the peppers tend to add a lot of moisture. Overall, delicious!!!!

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    • on October 26, 2007

      This was delicious and a big hit with my family. I added several more sausages than were called for and cooked this entirely in one enormous skillet rather than two. By mistake, I added the entire 16 oz. can of crushed Italian plum tomatoes, instead of just 1 cup. This error added so much extra liquid that I just let it simmer, uncovered, for quite some time to reduce the sauce. Actually this just made it all the more flavorful. I also added some fennel seed, a spice which perhaps surprisingly works really well with Italian sausages. I will make this again. Thanks Dancer^!

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    • on April 06, 2006

      Excellent! We changed it up a bit but I'm giving it 5 stars anyway because I am positive it's a great recipe. We used all hot Italian Sausages, and yellow and red bell peppers. The other change was canned diced tomatoes because that was what we had on hand. We also added mushrooms (excellent addition if you like them). The basic recipe leaves room for some wonderful investigation. I would definitely suggest you try this recipe!

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    • on April 06, 2005

      I've never made this before. I didn't change anything in the recipe even though we're not big green pepper fans. My whole family loved it. I started with homemade sausage I'd been given. Very flavorful.

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    • on August 06, 2003

      OHHH YUMMM! This is a keeper. We really loved this dish. I added a canof cannelinni beans and some mozzarella cheese. Thanks for a taste treat. : . }

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    Nutritional Facts for Old-Fashioned Sausage and Peppers

    Serving Size: 1 (403 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 611.1
     
    Calories from Fat 405
    66%
    Total Fat 45.1 g
    69%
    Saturated Fat 13.9 g
    69%
    Cholesterol 88.8 mg
    29%
    Sodium 1052.1 mg
    43%
    Total Carbohydrate 13.7 g
    4%
    Dietary Fiber 2.6 g
    10%
    Sugars 5.8 g
    23%
    Protein 25.3 g
    50%
    Detailed Nutrition Values About Nutrition Info

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