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Salsiccia E Peperoni

Submitted by: | website: Mia Cucina | Source: mia cucina

Salsiccia e Peperoni
2010-10-29 Other
5 0

This is the traditional version of Sausage and Peppers that most Italians and non-Italians have come to know, with tomato sauce. Traditionally the sausages are kept whole but cutting the hot sausage in quarters and the sweet in half will help you or guest distinguish between the two varieties, not everyone enjoys the Italian tradition of “mangiare la salsiccia, di bruciare il culo!”.

  • Servings: 6
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45-60 minutes


5 Hot Italian Sausages
5 Sweet Italian Sausages
Extra Virgin Olive Oil
2× 6-oz cans Tomato Paste
5 or 6 Medium Sized Yellow Onions, peeled and sliced into thin rings
5 or 6 Medium Green Sweet Peppers, cored and sliced into thin rings
2 cloves Garlic, finely chopped
1 cup Red Wine (burgundy or Chianti)*
Balsamic Vinegar
Salt & Pepper
6 Long Hard Rolls or 2 Loaves Crusty Italian Bread


1. Heat several tablespoons of water in a large frying pan over medium high heat, add as many of the sausages as will fit in the pan and fry them until they are nicely browned. Deglaze the pan with additional water as brown bits form in the pan, this will help the sausages to brown and keep the brown bits that accumulate from burning.

2. When the sausages are nicely browned remove them from the pan to a dish. If all the sausages have not been cooked continue this process until all the sausages have been cooked.

3. Add a few tablespoons of olive oil to the frying pan and begin caramelizing the onions in small batches. When the onions are added to the pan sprinkle them with some salt and pepper and add some of the chopped garlic. Remove the onions to a separate plate as they caramelize. Continue caramelizing the onions until all of them have been used adding several tablespoons of olive oil as each new batch is placed in the frying pan.

4. Add a few tablespoons of olive oil to the frying pan and begin frying the peppers in small batches. Remove the green peppers from the pan as they begin to soften and colour. Continue frying the peppers until all of them have been cooked adding several tablespoons of olive oil as each new batch is placed in the frying pan.

5. Heat several tablespoons of olive oil in a large, heavy sauce pan or pot over medium heat. Add the cooked vegetables and stir in the 2 cans of tomato paste and about an equal amount of water to thin down the sauce.

6. While the sauce is heating, remove the sausages to a cutting board and slice the hot sausages into fourths and the sweet sausages in half (so diners can distinguish between the hot and sweet) add them and any sausage juices that have accumulated in the dish they were in to the sauce stirring to incorporate the sausages into the sauce.

7. Stir in about 1 cup of red wine and balsamic vinegar to taste. With the addition of the red wine and balsamic the sauce should darken noticeably.

8. Lower the heat to a simmer, cover, and continue to cook the sausage, pepper, onion, and sauce mixture for about one hour stirring frequently to avoid burning. During this time correct flavour by adding additional salt, pepper, red wine, and balsamic to taste.

9. The sausage, peppers, and onions can either be served on a plate and eaten with a knife and fork, over pasta as a sauce (additional water or chicken broth can be added after a half hour to thin the sauce out), or they can be served as they are in Brooklyn at Italian feasts; by slicing the rolls down the middle, placing a sausage in the slit and covering it with the onion and pepper mixture hot dog style.

*optional – substitute 1 cup chicken broth