30 January 2017

Italian Sausage and Peppers

Well, hello there again, Monday!

Whew! What a weekend! My big girls and I had a fun Girls Day Out on Saturday and on Sunday, we spent a lovely day with friends at the polo field.

Since we'll be gone for most of the week, I'm foregoing my weekly meal plan. However, yesterday, I made this dish to take to our polo picnic and since my girlfriends requested this recipe, I figured I'd just share it here.

If you haven't noticed by now, I'm just crazy about sausage. I know, it's a problem. I could eat this for breakfast, lunch, and dinner. Wait... I did!

If you're looking for a simple but super flavorful meal, this is it! It pleases the kids as well as the adults! I made a big pot an hour before we left and then transferred it to my crockpot to keep warm. I simply brought the crockpot with me and served it alongside some spicy brown mustard and crusty bread (if you wanted to make a sandwich). Or, you could go rustic and just break off the crusty bread and dip it in the sauce. The SAUCE is the bomb here. And in my defense, I never had any bread. Who needs filler when you can have all the flavor? 😉

You can serve this for breakfast, lunch or supper. You can make it to feed a small family or a large crowd. You can serve it over rice, pasta, or next to scrambled eggs. You can make it into a sandwich or just eat it by itself with a side salad. The possibilities are endless! And best of all, it's a very forgiving and fool proof recipe.  


Italian Sausage & Peppers

  • 1 package of Italian Sausage (usually 5 links in a pkg. mild, sweet or spicy)
  • 2 peppers (any color- sliced)
  • 1 sweet onion (sliced)
  • 2 garlic cloves (minced)
  • 1 T tomato paste
  • 1 can diced tomatoes (14.5 oz.)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon sugar (I used brown)

1. Add EVOO to a large pan over med high heat and brown sausages on both sides. Remove sausages from pan and set aside. (You do not have to cook them through at this point).
2. Add onions and peppers to the same pan and cook over med. heat until softened. Add garlic and cook for 1-2 min.
3. Return sausage to the pan and add the other ingredients. Cook for 10 mins. until the sausage is cooked through and the sauce thickens a little.

*To feed a crowd, I tripled the first three ingredients but I only doubled the rest of the ingredients. I also cut the sausages in half.  

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