Sausage and Peppers has been a family favorite for years. My aunt would often prepare this for lunch on Saturdays, after we returned from shopping in our neighborhood’s Italian section on Avenue U in Brooklyn. She would serve them with bread still warm from the baker and a selection of cheeses from her favorite salumeria. These days, I often make it for an easy weeknight supper.
Like most cooks, my aunt would fry up the sausages and then use their fat to fry the onions and peppers. This is the way I too have prepared this dish—that is, until last night.
Although I enjoy this Italian staple, I hate cleaning up the greasy mess it makes all over the stove. I thought there must be an easier alternative using my oven. I did a Google search and found several recipes that looked promising. I combined a few of them and came up with the one below.
Once again, I hadn’t planned on writing about this dish, but it turned out so well that I had to share it with you. I don’t think I’ll ever use the stove top again to make it.
Roasted Sausage, Peppers, and Onions
4 Italian sweet sausages
4 bell peppers (2 red, 1 yellow, 1 orange) cored, seeded, and sliced 1/2-inch thick
1 large onion, thinly sliced or chopped
3 garlic cloves, lightly smashed
Freshly ground black pepper
1/4 cup olive oil
1 lemon, quartered for serving with the sausage (optional)
- Preheat the oven to 400°F.
- Spray a large roasting pan with olive-oil spray.
- Place the sausages, peppers, onion, garlic, in the pan. Sprinkle with salt and pepper. Drizzle with olive oil and toss, making sure the sausages are in a single layer.
- Roast the sausages and vegetables for about an hour. About mid-way through, turn the sausages to ensure even browning.
When the sausages and vegetables are browned to your liking, remove from the oven and serve. Squeeze some lemon on the sausage for added flavor.
Wine Pairing: Zinfandel