How to make Sausage & peppers

I have been making sausage and peppers for years and have served it in many different ways. Sometimes with peppers and onions, just peppers, with sauce or no sauce. No matter how I prepare this dish, it always comes out perfect. How have I prepared it? 

• Cut sausage links into medallions, fried in a cast-iron skillet with a little bit of olive oil and chopped onions and peppers.
• Sliced and cooked in the same manner as above, steamed with a little bit of water. 
• I've used hot, mild, and sweet sausage and just one color pepper to a combination of every color variety.
• Cooked sausage and peppers in a skillet, the oven, in a crockpot, and even an electric roaster oven. 

What I love most about this meal is anyone who eats it has the same reaction- “This is SO DELICIOUS!”

In fact, we shared this in our News Channel 13 cooking segment while in the “Let's Eat” Kitchen and have that linked below if you want to watch! 

You will also find tips on how to cook sausage and peppers for a crowd below as well as a print-friendly recipe. 

Related recipes: Italian Breaded Chicken, Garlic & Caper Chicken, Chicken Chili, Sheet Pan Cake, Oven Roasted Shrimp

• Roasting Pan– I always brown my sausage in a roasting pan with olive oil to make sure it is cooked through. 
• Cooking Fork– Using a cooking fork makes turning the sausage links an easy task. 
• Chef Knife– A good sharp chef knife is important to use when slicing and chopping your sausage, peppers, and onions.
• Cutting Board– A wooden cutting board is best to keep your knives sharp and in good working condition. 
• Wooden Spatula- I like using a wooden spatula because it makes stirring a big pan easy. 
• Large Serving Spoon– Great for scooping out links and peppers and onions onto your plate or into a fresh Italian roll. 

This is a question we receive a lot. When preparing sausage and peppers in the oven you will find it is really easy.

• Preheat the oven to 350 degrees. 
• Meanwhile, add one tablespoon olive oil to your roasting pan and then add sausage links. 
• Once you have your roasting pan of sausage ready, you will place it in the oven. 
• Cook sausage for about 30 minutes, stirring every 10 minutes. 
• While sausage is cooking, chop your peppers and onions. 
• When sausage is browned and cooked completely, pour your onions and peppers over the top of sausage. 
• Add tomato sauce, salt, and pepper. 
• Return to oven and cook for 30-45 minutes, stirring every 10 minutes, until peppers and onions are soft. 

In my trial and errors, I have found what tastes best is to use both hot and sweet sausage and every color pepper with only a few green ones mixed in.

The pictures that will follow were taken as I prepared to make this for a party of 100.

It's A LOT of sausages, but the ratio to peppers and onions will be the same even if you are making a smaller batch.

Sausage and peppers for 100

This is perfect for a family reunion, graduation party, birthday party, or large neighborhood parties! 

Ingredients for sausage and peppers recipe for a crowd:

• 8- 1lb. packages each of the hot links and sweet links. That's 16 lb. of sausage.  
• 6 peppers each; red, orange, yellow, cut in 1-inch strips
• 3 peppers green, cut in 1-inch strips
• 2 lb bag of onions, plus 2 if needed, cut in 1-inch strips
• 1 28-ounce can of Hunts Tomato Sauce
• Salt & Pepper

1. In a large roasting pan, brown sausage in a 350-degree oven, stirring every 15 minutes.
2. While sausage is cooking, wash and cut peppers in strips (about 1″ thick). I used (6) peppers of each color- red, orange, and yellow and only (3) green.
3. Next, cut up onions (2lb. bag) in the same size strips as your peppers.
4. Throw all together into a big bowl.
5. You should have slightly more onion than peppers. If not, add 2-3 more onions.
6. Once the sausage is browned, follow this 

Cooking Tip! 

I cut all the links in half (across, not lengthwise). I then split the sweet in half, lengthwise, careful not to cut all the way through. Once this is done, add all the peppers and onions.

7. Then add (1) large can (28oz.) of tomato sauce. (I use Hunt's brand) .

8. Just pour over the top, no need to stir just yet.

9. Then shake on salt and pepper. I would say I add about 2 tsp. of each to this size recipe.

Sausage and Peppers 101

If you need a smaller batch– I would probably break it down like this:
For every package of sausage links, I would use  (1) green pepper, (2) of red, yellow, and orange; If the peppers are huge, then I would half the quantity. Use 5-6 onions. The sauce is the tricky one…

• If using one package of sausage: I would use the tiny can of sauce (8 ounces)
• 2 packages: the medium size can;
• 3 packages: use 1 medium & 1 small can;
• 4 packages: 2 medium cans;
• and 5 or more packages: 1 big can of sauce.

I just made this the other night and did not add the sauce and it was still really good. I think the secret is the multi-color peppers.

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