Perfect for an easy, comfort dinner.
Sausage and Peppers is one of those simple dinners that always hits the spot. Incredibly flavorful sausage, sweet peppers, and onions roast together in olive oil and white wine for the ultimate weeknight comfort food.
Game Day Sausage and Peppers
This recipe is one I seek out soooo often during the football season. I can pay attention to my guests and not have to babysit dinner. It’s such a great switch from hamburgers and hot dogs but just as simple.
The longest part of this recipe is slicing the onions and peppers which you can prepare the morning of or even the day before. Everyone raves about this recipe, even the picky eaters that don’t like Italian sausage. I converted them with this!! I hope you give it a try.
Ingredients
Very few fresh ingredients needed! I like to use aluminum foil pans for this dish specifically, I like the way it cooks and makes cleanup super easy. There’s a lot of caramelization that occurs!
Fresh Ingredients
- sweet or hot Italian sausage links – or a mix of both!
- mini sweet peppers – I think the sweet ones are worth the extra effort
- large onion – any white onion I have on hand
- fresh garlic
Pantry Ingredients
- white wine – I use whatever I have on hand, Pinot Grigio or Sauvignon blanc typically
- tomato paste
- olive oil
- kosher salt – always Diamond Crystal in my recipes!
- onion powder
- garlic powder
- Black pepper
How to Make Sausage and Peppers
- Prep: Preheat the oven to 400°F. Slice your peppers and onions, and chop the garlic.
- Season and Roast: Toss the sausages in olive oil and seasonings in one baking dish, and the peppers and onions in another. Roast both for about 30 minutes to start building flavor.
- Slice and Combine: Cut the sausages into pieces, then mix them in with the roasted peppers and onions. Add the white wine and tomato paste to bring everything together.
- The Final Roast: Pop the dish back in the oven for about an hour, stirring every so often until everything’s caramelized and tender.
- Serve and Enjoy: Give it a final toss and serve warm on rolls, over pasta, or straight from the pan!
What to Serve with Sausage and Peppers
Sausage and peppers are super versatile, so there’s no wrong way to serve them. Pile them onto toasted rolls for an easy sandwich, over pasta for a more substantial dinner, or serve them alongside roasted potatoes or just serve with bread for dipping.
They’re also great with a simple green salad to balance out all those rich flavors!
Storage Tips
Let everything cool completely before storing in an airtight container in the fridge. Store for up to 4 days. Reheat in a skillet or in the microwave until warmed through.
You can also freeze it, although it’s so easy to put together I tend to just freeze the sausage links and make it whenever I’m craving it! Store portions in freezer safe containers or bags for up to 3 months. I thaw the container overnight in the fridge, then reheat on the stove until warmed through.
Looking for other easy dinners? This Crockpot Turkey Chili is always a hit.
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Sausage and Peppers
Ingredients
- 4 sweet or hot italian sausage links
- 16 ounces mini sweet peppers, sliced
- 1 large onion, sliced
- 4 cloves of garlic, finely chopped
- ¼ cup white wine
- 2 tablespoons tomato paste
- ? cup plus 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- Black pepper to taste
Instructions
- Preheat your oven to 400°F.
- Wash and slice the peppers into strips. Peel and slice the onion into strips and finely chop 4 cloves of garlic.
- In a baking dish, add the whole Italian sausage links. Drizzle with 2 tablespoons olive oil and season with ½ teaspoon kosher salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, and black pepper to taste. Toss to coat.
- In a separate baking dish, combine the sliced peppers, onions, and chopped garlic. Drizzle with ? cup olive oil and season with 1 teaspoon kosher salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, and black pepper to taste. Toss to combine.
- Place both baking dishes in the oven and bake for 30 minutes.
- Remove both dishes from the oven. Slice the sausages into bite-sized pieces, slicing diagonally instead of straight across.
- Add the sliced sausage to the peppers and onions. Stir in ¼ cup white wine and 2 tablespoons tomato paste and mix until everything is evenly coated.
- Return the dish to the oven and bake for 1 hour, stirring every 15 minutes to ensure even cooking.
- Remove from the oven and give everything a final stir.
- Serve on rolls, over pasta, or with crusty bread!
Frequently Asked Questions
What can I replace the white wine with?
If you do not want to use white wine, replace with chicken stock.
Do you eat this plain or how do you serve it?
You can absolutely eat it plain. But, it’s great on crusty sub rolls or over pasta. The delicious oil it creates is fantastic for dipping a good piece of bread.
Why do you cook the sausages whole first?
In order to cut the sausages into bite size pieces, it has to be partially cooked to be able to hold together. If you cut it before baking, you’ll end up with ground sausage.
Why do you separate the sausages from the veggies?
A few reasons. Since we are starting with raw sausage, I just have the preference of getting it almost all the way cooked before combining with the veggies. It also helps to get a better crisp on the sausages when they aren’t sitting atop a bed of onions and peppers. You’ll end up with a better texture on the sausage.
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