Comments on: Italian Sausage and Peppers

By: Lana

Lana — Tue, 02 Feb 2010 00:42:57 +0000

Pam, thanks for the tip. I’ll try it on rolls next time. It can’t help but be good!

By: Pam

Pam — Mon, 01 Feb 2010 14:00:34 +0000

Sorry, I made a mistake in my other comment. I didn’t mean to say “slice the peppers” if you are serving a crowd. I meant to say “slice the sausage” if you are serving it for a crowd. LOL

By: Pam

Pam — Mon, 01 Feb 2010 13:59:44 +0000

I grew up Italian and I have never made sausage and peppers with tomatoes. And not because it’s “un-Italian” not to make it that way. There are many Itlalians I know who do make it that way. I don’t know why I never have, especially since it would make it a nice pairing with pasta as you served it. I think I’m trying it your way next time with some pasta with it.

A good tip; if you want to make this for a crowd, slice the peppers (after you have browned them) into three’s. It stretches the recipe and makes for easier serving. We often do sausage and peppers for parties and serve it with the sausage sliced to serve on hoagie rolls.

By: Caveman Cooking

Caveman Cooking — Mon, 01 Feb 2010 07:44:19 +0000

Lana, that looks like a party waiting to happen in my mouth! Phenomenal!!

By: Amy I.

Amy I. — Mon, 01 Feb 2010 07:28:11 +0000

Hi Lana! I’m your “veteran” partner for Adopt-a-Blogger 4, so I wanted to stop by and introduce myself! Your blog is adorable, and I’m looking forward to this adventure with you and getting to know you. Will be in touch when Kristen posts more details. Hugs, Amy

By: Amy from She Wears Many Hat

Amy from She Wears Many Hat — Sun, 31 Jan 2010 14:58:01 +0000

I can see why this is a go to food. Can’t wait to try this one soon and add it to my list of regulars. It would be great for breakfast too – minus the pasta of course – although I could eat pasta all day long.

By: Tracey

Tracey — Wed, 27 Jan 2010 04:39:29 +0000

Instead of poking a bunch of itty-bitty holes in the sausage to keep the skin from splitting, I put about a half inch of water in the saute pan and simmer the sausages. Once the water is gone, I keep the sausages in the skillet until browned. They still cook the same amount of time, though. I don’t know the science behind it, but the sausage is cooked through and the skin isn’t split or cracked.

I also learned a time-saving, cost effective trick while I was in Japan. Bell peppers were extremely cost prohibitive (about $8/lb.). Instead I used a bag of already-sliced onions and peppers from the freezer section. They worked just as well, and in this recipe, would make the recipe go just that much quicker.

By: Linda

Linda — Tue, 26 Jan 2010 20:51:17 +0000

You may have your “Go -to recipes”… but this food blog/website has become my “Go-to recipe finder”. When I haven’t a clue what to fix for dinner, I know I can find something here. Always ingredients I can identify, recipes within my skill level, and flavorful food combinations that all become my family’s favorites! Thanks for all the time you put in here because it saves me a bunch when I step into the kitchen.

By: Louise

Louise — Tue, 26 Jan 2010 13:38:02 +0000

I do indeed have a “go-to dish.” It’s sausage & peppers and yours look oh so good. Pass the Semolina please:)

By: pegasuslegend

pegasuslegend — Tue, 26 Jan 2010 02:07:40 +0000

Delicious picture, recipe and you have successfully made me want to eat the picture spectacular!!!! thanks very much for a beautiful mouth watering post!