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Italian Sausage W/Peppers & Onion


This dish is perfect on a cool day and very easy to make with ingredients most kitchen will have on hand, and little prep work involved.  You can use hot or mild sausage, or in my case I use both. The recipe is for 1 pound or 3-4 servings I always double as left overs of dish are scarce.


1 lb of Hot or Mild Italian Sausage Links (6-8 links)
4 Cloves of garlic coarsely chopped
1 medium white onion, cut into 1/2 inch slices
1 Cup of sliced green, red, and yellow bell pepper
1 Tbsp ground or whole dried oregano (crushed)
Red Wine 1 1/2 cups, enough to just cover the sausage
Crushed red pepper add to taste.
1 Tbsp olive oil
2-3 Tbsp grated parmesan cheese.
Optional 1 cup low sodium chicken stock.



Heat olive oil in medium size skillet over high heat, once the oil starts to barely smoke, reduce to medium heat and add sausage. You want to get a good sear on both sides, but you don’t want to cook all the way through.

Place garlic on bottom of a dutch oven, baking dish, or oven roaster, then add sausage.

Cover sausage with onions and bell peppers, sprinkle oregano, and crushed red peppers over peppers and onion.

Add red wine, and chicken stock to just 1/2 to 3/4 of the way over the sausage.
You can the cheese now or when finished. I prefer afterwards for appearance.

Place covered in a pre-heated 350 F oven for 45 minutes.

Can be served with pasta, rice or with bread as an appetizer.

Italian Sausage w/Peppers & Onion.




About Dish With Clarissa

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

3 responses »

  1. Pingback: Gordon’s Spicy sausage rice recipe « Domesticated Dad

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