Sausage and Peppers
a dinner recipe
Vinny is a family-taught home cook who focuses on cooking meals that the whole family can enjoy. He is driven by his love for spending time in the kitchen where he grew up spending time with his parents and siblings. He started shooting food photography and videography as a way to capture the importance of sharing a home-cooked meal with your family. He works as a photographer and digital media specialist full-time. On the side you can find his work on Instagram
@vindelgiudice or his blog,
Always From Scratch. His recipes consist of Italian-inspired family meals like lentil soup and chicken francese!
Sausage and Peppers is a classic Italian American meal with savory hot and sweet sausage combined with charred peppers and onions for a flavorful dish! This recipe is great because it can be made start to finish on the grill with a cast iron pan!
TIME (ACTIVE) | 45 M
TOTAL | 45 M
6 SERVINGS
| 1-2 sausages per person
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SPECIAL EQUIPMENT:
GRILL
CAST IRON PAN
- Remove sausage from the refrigerator 30 minutes before cooking. Preheat grill to High, about 500-600 degrees. Place your cast iron pan inside the grill to preheat.
- Add olive oil to the pan and toss in your peppers and onions. Place your sausage on the grill and lower the grill heat to medium. Stir the peppers and onions to coat in olive oil. Then close the grill for 3 minutes.
- When you open the grill, rotate the sausage. Then add the seasoning to the peppers and onions. Stir well to coat. Close the grill.
- Rotate the sausage every 3 minutes and stir the peppers until the sausage reaches 165 degrees. Remove the sausage from the grill and let it rest for 10 minutes. Slice the sausage into 1/2 to 1-inch pieces.
- Lower the Heat on the grill to low. Add the sausage to the peppers and onions and stir.
- .Remove the cast iron pan from the grill when the peppers are soft and charred and the onion is translucent.
- Serve with Italian Bread!
3-4 days
Let the sausage rest before slicing them. If you slice them too soon, you will lose all the juices.
Even if the peppers are already softened when you add the sausage to the pan, let the sausage and peppers combine for at least 3-5 minutes. This will help the flavor develop.
crushed
Dried basil should be added at the start of cooking and is prized for its convenience and its ability to be used in blends like Italian Seasoning.
TRY ME - SAMPLE$0.75
0.6 oz - JAR$6
0.6 oz - REFILL$5
2 oz - REFILL$14
premium
powder
Premium garlic powder is more pungent in flavor and lighter in color. It is also more soluble due to the removal of the skins before milling.
2.5 oz - JAR$8
2.5 oz - REFILL$7
8 oz - REFILL$17
dark pink
fine grain
Himalayan salt has a strong, salty flavor and a slight mineral aroma. This version is fine grain and ready to use in cooking or as a table salt replacement.
TRY ME - SAMPLE$0.75
4 oz - JAR$3
4 oz - REFILL$2
16 oz - REFILL$7
vietnamese
cracked
Our Vietnamese black peppercorns have an intense aroma, but a more mellow taste with flavor notes of wood. In this cracked form they are ideal for salads or foods in need of texture.
TRY ME - SAMPLE$0.75
2 oz - REFILL$5
8 oz - REFILL$13
flakes
Dried parsley's subtle, muted flavor is best used as support for other herbs and spices and when the herb has time to infuse into the dish. Combine it with oregano and garlic for meatballs, stews, and vinaigrettes.
TRY ME - SAMPLE$0.75
0.42 oz - JAR$4
0.42 oz - REFILL$3
2 oz - REFILL$9
