If you recall I posted these images when I did my review for the Nordic Ware FLARE pot (which is awesome btw!) but what I didn’t give you at the time was a recipe. Now I’ll be honest, I hadn’t thought about giving you this as honestly I thought everyone knew how to make sausage, peppers and onions like you get at a fair. I know, shame on me but I almost felt like if I posted a recipe like this it would be an insult to folks. I envisioned emails of “Really Lori? You give us that? Everyone knows how to make that woman. Geesh.” but instead you didn’t the opposite.
Hundreds of emails came in “Hey TKW, where’s the recipe? That looks awesome! Are you going to share?”
So imagine my surprise when the requests started pouring in. It just didn’t dawn on me. Sorry. This recipe has been in my family for decades. I can remember my grandma making huge canning pots full of hot sausage, peppers and onions for our summer picnics and for Friday night football games when my brothers would play. This was ridiculously easy to make and fed a crowd. Plus, like lasagna, it got better the next day! And it freezes beautifully too so when you’re too tired to cook, just take out a container of this stuff, heat it up and you’re ready to go. Plus if you add this to scrambled eggs, well… you’re welcome is all I’m going to say.
Now full disclosure there really isn’t a written down recipe. This is one of those dishes where I’ve seen made a thousand times and know from scratch. I just knew how to make it. Thus when you guys asked for the recipe I literally had to make another batch and measure/write down as I went. Do you have any idea how hard this is when it’s something you know (but it’s hard to write down)? But I love you guys so I did it, plus Mr. Fantabulous was happy he got another round of this stuff as he loves it! His favorite, other than on the hoagie rolls, is rough chopped, sautéed, placed on top of scrambled eggs. Then I add a ladle of the marinara sauce, some cheese and bake it for a few. YUM!
This recipe is one that you’ll use all year round from your summer cookouts, Labor Day party, football events, tournaments and tailgating. If you need them as appetizers then simply cut the pieces into smaller chunks and you’re ready to go. Heck if we are able to have Boofest this year I may serve these on mini slider hoagie rolls. It’s a simple dish that doesn’t take too long but will leave you with one satisfied tummy!
- 6 large hot Italian sausage links
- 1 tablespoon olive oil
- 2 large Vidalia onions, cut into ½” slices
- 3 peppers (red, orange and yellow), cut into ½” slices
- 1 small jar of banana pepper rings, drained *optional
- 1 15 ounce can diced tomatoes
- 1 cup Marinara Sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon hot pepper flakes
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- In a large skillet over medium heat add in the oil.
- When the oil begins to shimmer, add in the sausages.
- Pan sear for 3-5 minutes each side or until golden brown on all sides.
- In a large pot over low heat add in the marinara sauce, diced tomatoes, onions, peppers, salt, pepper, pepper flakes, oregano and basil.
- Gently stir to combine.
- Add in the sausages until they are submerged.
- Cover and cook for 35-45 minutes or until the onions and peppers are tender and the sausages are cooked through (165F).
- Place in your favorite Soft ‘n Chewy Hoagie Rolls or eat over eggs, pasta or noodles.
This recipes works best in my Soft ‘n Chewy Hoagie Rolls recipe!