One Italian staple everyone should have a good recipe for is Sausage & Peppers. There are several ways to prepare this dish, but the typical differentiating factor is whether or not it’s being served in a tomato sauce. Most times, we tend to follow what has been prepared by family members over the years as a starting point.
For me, this preparation has been one I always resort back to when having having company over because it is SO easy and always a crowd pleaser. The best part (arguably) of this dish is how simple it is to prepare over other Sausage & Pepper recipes you may come across. The reason being is that this recipe is made entirely in one pan at the same time. The fact that it goes for two hours in the oven, requiring only an occasional stir truly makes this a “one-pot wonder.”
To put this together, you will simply only need a few bell peppers, onion, garlic, potatoes, sausage (casings removed), olive oil, garlic powder, salt & pepper. Toss together in a disposable aluminum pan and roast at 375 degrees for 2 hours (or until potatoes are fork-tender and sausage is a dark golden brown). Drain any excess oil from the bottom of the pan then serve on its own or on a fresh hoagie roll.
- 12 Pork Sausages- Hot or Sweet (casings removed)
- 2 Green Bell Peppers
- 2 Red Bell Peppers
- 2 Yellow Onions
- 4-5 Russet Potatoes (skins removed)
- 3 Cloves of Garlic (whole)
- 1/2 Cup Extra Virgin Olive Oil
- Garlic Powder, Salt & Course Ground Black Pepper (to taste)
- Preheat oven to 375 degrees.
- Peel skin on potatoes and medium dice. Place into a bowl of cold water to prevent discoloration while prepping the remaining ingredients.
- Slice bell peppers into strips (being careful to exclude any seeds and inner white membrane). Slice onions into evenly sized slices. Peel garlic, leaving whole and transfer all into a large mixing bowl.
- Remove casings on sausages and pull into 4 smaller pieces. Add to same mixing bowl with the vegetables.
- Coat with Olive Oil, salt, pepper, and garlic powder and toss mixture together until well- combined. Empty contents into a large aluminum (or whatever you have on hand) roasting pan and spread into an even layer.
- Stir every half hour for approximately two hours or until the sausage has become a deep golden brown and the potatoes are fully cooked.
- Drain any excess oil from the bottom of the pan.
- Serve on its own or with hoagie rolls.