Sausage and Peppers


There is a fairly large Italian community in Stuttgart.  Before I left to come back to Sens, we discovered a great supermarket with Italian imports, butcher and traiteur.  The sausages, that I was smart enough to bring to Sens for the freezer, are made on site with a choice of sweet or hot.  We chose the hot.


The thing about peppers, onions and garlic is, if you are vegetarian, you can just put them in a bun/baguette and eat them without the sausages and the sandwich will still be good. I tried it, just so I could tell you about it and also because I wanted to 😉


I think New York State/New Jersey has the best traditional, unadulterated Italian food I’ve ever tasted outside of Italy and you can find it in both modest and upscale restaurants. There used to be a fantastic diner/cafe in Monticello, New York, everything cooked by the owner, that made the best sausage and pepper sandwiches I’ve ever eaten.  That’s closed now and Monticello is a real hell hole.  Roll up the windows as you pass through 😀


Sausage and Peppers

8 hot Italian sausages

2 tbsp olive oil

1 green and red bell pepper each, sliced into strips

1large onion, cut into half, then sliced

4-5 fresh garlic cloves, sliced

1 tbsp oregano

1 tsp red pepper flakes

Salt and pepper to taste

1/2 cup red wine

1 can diced tomatoes

2 fresh baguettes

Grated cheese

Brown the sausages in the oil, remove and set aside, keeping warm.  Put the bell peppers, onions and garlic in the skillet and saute until the onions are just soft.

Shake in the oregano, pepper flakes, salt and pepper, then continue to saute for 1 minute. Add the red wine and boil for 2 minutes.  Add the tomatoes and simmer for about 5 minutes.

Cut the baguettes into 8 pieces, split and load in the sausages, peppers and onions.  Sprinkle with cheese

About cookinginsens

An American living in Burgundy, France
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24 Responses to Sausage and Peppers

  1. Lisa says:

    Sausage and peppers – such a great meal. I imagine, as you said, the peppers and onions would be good on their own!

  2. Maria says:

    Dear Lord – this sounds absolutely delicious!

  3. thechefcat says:

    That looks really great and delicious! But not only Italy has this combo. Spain does something similar calles Escalivada

  4. thechefcat says:

    sorry for the typo “called”

  5. Cecile says:

    Love that you added red wine and garlic etc. – those things sure do ‘kick it up a notch’!!

  6. Carol Hargis says:

    We went to that “restaurant” in Monticello, once. But the raceway is still a draw for fans of that sort of thing. You do tend to feel like driving through town as fast as the speed limit will allow. LOL

  7. Carol Hargis says:

    ps. when I make Italian style Sausage & Peppers, I sweat sweet (Vidalia or similar) onions with a pinch of sugar & salt until they melt (takes about an hour). Then I sweat the peppers in the same manner. I parboil the sausages. When it’s time for supper, I finish the sausages on my Weber grill, and mix the vegetables together. There is so much juice from the onions & peppers it runs down your chin. And the rolls have to be crusty on the outside & tender on the inside. Good Italian “grinder” rolls. WE use a local butcher’s sausages & I mix sweet and hot, so you don’t know which you’ll get! Quelle surprise.

  8. aubreyglantz says:

    Reblogged this on The Writer Monkey.

  9. KhoaSinclair says:

    OMG the sausages look amazing, and its great that they’re made on site. And totally agree! NYC has the best Italian food outside of Italy.

  10. That is a damn fine looking hotdog!! Very nice indeed my friend 🙂

  11. AnotherDish says:

    Yum! This is also popular here on the streets of Boston, especially around Fenway Park.

  12. très appétissant !

  13. yitzelruiz says:

    Reblogged this on dollcoronel.

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