Sausage Peppers and Onions
Sausage Peppers and Onions

Such a satisfying combo! Italian sausages cooked with bell peppers, sweet onions, mashed tomatoes and garlic. Served on a hoagie bun or over pasta or polenta.

Mmmm. Mmmm. Mmmm. Sausage and peppers with onions. This is one of those classic Italian-American street food lunches.

You know the kind of place — where the big, loud dude behind the counter works fast and furiously, takes your order (you better know what you want!) and barks back, “Sausage, peppers, and onions!” at the guys at the Pipe, and within minutes you’ll have your hands on a giant bun loaded with more sausage and onion peppers than you think you can ever eat.

But you eat because the sausage and peppers with onions are so so good. And then you have a food coma for the rest of the afternoon and you eat steamed broccoli for dinner because you just don’t need much for dinner after that lunch. Yummy!

Video: how to make sausage, peppers and onions


Sausage peppers and onions

What kind of sausage and peppers to use?

This dish is usually made with different colored peppers – usually one green, one red, and one either yellow, orange, or purple. That said, use any color peppers you like! If you don’t like a color, skip it and just use more of a different color.

How to store, keep and freeze

Once cooked, sausage, peppers and onions will keep in the fridge for 3 to 4 days, but you can freeze them for up to 3 months. Simply thaw it in the fridge overnight and reheat in a saucepan over low heat, or place in a saucepan with a little water or oil over low heat until warmed through completely.

Simple tip!

Love tin dishes? Try our super easy Bratwurst, Peppers and Onions recipe.

Try these other easy sausage recipes:

  • Sausages in puff pastry
  • White beans and sausage
  • Grilled Italian sausage with peppers, onions and arugula
  • Sausage, pepper and potato casserole
  • Pasta with sausage, tomatoes and roasted peppers

Sausage, peppers and onions

preparation time
10 mins

cooking time
40 minutes

total time
50 minutes

4 servings

You can use different colored peppers or just stick with one color. This recipe uses a combination of sweet and spicy sausages, but if you want a milder dish, use only the sweet sausages and reduce the amount of chili flakes in the recipe. If you like it spicier, use hot sausages as well and/or increase the amount of chili flakes.


  • 4 italian sausage connections (sweet, spicy or a few of each)

  • 2 tablespoon Extra virgin olive oil

  • 1green paprikacut into 3 inch strips

  • 1 Red peppercut into 3 inch strips

  • 1 paprika another color (yellow or orange or purple), cut into 3-inch strips

  • 4 garlic clovescut into stripes

  • 1 big yellow onioncut into 1/4 inch crescents

  • 1 (fifteenounce) can crushed tomatoes

  • 1 tablespoon dried oregano

  • 1/2 Cup Marsala or Red wine, Optional

  • 1/2 teaspoon red pepper flakes, optional

  • Salt taste


  1. Fry sausages:

    Heat the olive oil in a large skillet with a lid over medium-high heat. When the oil is hot, add the sausages and slowly brown them.

    If they are sizzling and crackling too much, turn the heat down. You want a gentle browning, not searing. Fry for several minutes, turning occasionally so they brown on all sides. When the sausages are browned, remove from the pan and set aside.

  2. Sauté onions, peppers and garlic:

    Increase the heat to high and add the onions and peppers. Toss to coat them in the oil in the pan and sear as best as possible, stirring frequently.

    Once the onions and peppers are soft, sprinkle some salt on top. Once you get some blackening from searing the onions and peppers well, add the garlic and cook for another minute.

  3. Deglaze pan with wine (optional):

    Add the Marsala or red wine if using. Scrape the bottom of the pan with a metal spatula or wooden spoon to loosen any browned and blackened bits. Let the wine reduce by half.

  4. Let all ingredients simmer:

    Add the tomatoes, oregano, and red pepper flakes (if using) and stir well to combine. Add the sausages back in. Bring to a simmer. then reduce the heat to low.

    Cover and simmer until peppers are tender and sausages are tender, about 20 minutes.

  5. Surcharge:

    Serve over polenta, penne pasta, or load on a hoagie bun. Sausage and peppers and onions will keep in the fridge for several days.

nutritional information (per serving)
402 calories
28g Fat
23g carbohydrates
18g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!