October 19, 2008

Deconstructed Sausage, Peppers & Onions

Casings gross me out. I'm sorry if you happen to like the snap of animal intestine to surround your meat, but I always try to nix the casing whenever possible. Thus, this sausage, peppers & onions recipe is a little bit different, almost like a topping. I am sure it would be excellent on an omelet or rice or whatever you love your spicy meat with.

Deconstructed Sausage, Peppers & Onions
Adapted from Everyday Italian

  • 1 pound sweet Italian turkey sausage
  • 2 bell peppers, sliced
  • 2 yellow onions, sliced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 cup chopped fresh basil leaves (I did not have any; substituted to taste with dried basil)
  • 4 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 1 cup Marsala wine (I used Guinness beer)
  • 1 (15-ounce) can diced tomatoes
  • 1/4 teaspoon red pepper flakes


  1. Remove sausage from casings and heat until almost cooked through over medium heat. Remove from pan and drain if necessary.
  2. Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
  3. Add the tomato paste and stir. Add the beer, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all of the browned bits. Bring to a simmer.
  4. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
  5. Serve in bowls, in a roll, over an omelet, etc.


Sophie said...

The flavors sound so warm and delicious. The photo is definitely making my mouth water. I agree with the casings not being very appetizing :P!