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Italian Sausages with Peppers

8 Italian frying peppers, or 4 large green or red bell peppers, or a combination of green and red bell peppers
8 Mild or hot Italian sausages (about 2 pounds total)
2 tb Olive oil or salad oil
1 lg Onion, finely chopped
2 Cloves garlic, mince or Pressed
1 cn (14-1/2-oz.) Italian-style Tomatoes
1 cn (15-oz.) tomato puree
1 1/2 ts *each* sugar and dry basil
1/2 ts Oregano leaves
Salt and pepper


Arrange peppers in a single layer in a broiler pan and broil about 1 inch from heat, turning frequently, until skins are blistered and charred on all sides. Transfer them to a paper or plastic bag and let them sweat for 15 to 20 minutes. Using a paring knife, pull or strip off skin and remove seeds and stems. (At this point you may cool, wrap, and refrigerate for up to 3 days; freeze for longer storage..) Cut Italian peppers in half lengthwise, or quarter bell peppers; set aside. Pierce each sausage in several places with a fork. Place in a 5 to 6-quart Dutch oven and add water to barely cover. Bring to a boil, then reduce heat; cover and simmer until sausages are no longer pink inside (about 20 minutes). Remove from pan; set aside. Discard water. To the same pan add oil, onion and garlic. Cook, stirring, over medium-high heat until soft. Add tomatoes (break up with a spoon) and their liquid, tomato puree, sugar, basil, and oregano. Simmer, uncovered, stirring occasionally, until thickened (about 20 minutes). Add salt and pepper to taste. Makes 8 servings.



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