EASY DOES IT # 35 – Italian Sausages And Bell Peppers

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EASY DOES IT # 35 – Italian Sausages And Bell Peppers

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“Sausage & Peppers”  seem to be an American/Italian thing that most of us fail to enjoy and/or appreciate.
And of course, there is a good reason…….
Sausage and peppers are usually just an afterthought on Italian/American restaurant menus, often using inferior/leftover/stale ingredients, and therefore being treated as food for the fools 😦 .
While traveling and living in Italy, I never came across anything similar in any restaurant, although in private homes, using leftovers and whatever the fridge and/or cupboard provided, could occasionally provide a similar dish………
When I first encountered this dish here in the US a few decades ago, I ordered it a few times and also saw it on plates my fellow diners ordered.
Frankly, more often than not, it was less than appealing, to say it in a nice way.
So, for many years it never occurred to me to prep this dish at home, until it just so happened that Italian sausage meat and peppers were the only things I found in my fridge before going to stock-up my supplies.
Long story, short solution – just look at the pics in this post to see what you can do with these most basic ingredients if you put a bit of love and feeling in the preparation of this so often abused and massacred dish 🙂
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Bon Appétit !   Life is Good !
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P.S.
If you ever had this dish in a typical Italian/American restaurant, it was probably prepared with sliced Italian sausages, instead of the plain Italian sausage stuffing, shaped into balls, as I did here.
The texture will be very different, but the taste will be the same (Assuming you use “first-class ingredients”) 🙂
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Click here for more  “Easy Does It”  on  ChefsOpinion
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EASY DOES IT # 35 – Italian Sausages And Bell Peppers

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EASY DOES IT # 35 – Italian Sausages And Bell Peppers

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EASY DOES IT # 35 – Italian Sausages And Bell Peppers

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EASY DOES IT # 35 – Italian Sausages And Bell Peppers

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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P.S.
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This dish is part of my upcoming meal plan –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
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Click here for 
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE
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7 comments

  1. Hans please too many ingredients in this dish,if you want to make it right the way it is made in Naples take out the Kosher salt and replace it with sea salt,take out the garlic paste,take out the tomato paste and the water. The other problem the sausage has to be in a casing and cooked separately and if you cannot find it in Publix,make your own.and frankly this dish does not call for OREGANO. Anyway this popular summer dish calls for 1 onion,4 peppers any color but green (green peppers are hard to digest) white wine,olive oil and 4 sausages from a good source.You cook the sausage in a saute’ pan with a little water for about 10 minutes or until the water evaporates,set them aside,cut them in pieces, then you add them to your sauteed peppers and onions and finish the dish with a little white wine.If the sausages are good,the peppers are fresh you don’t need interfering ingredients. Ciao Bello

    Liked by 1 person

    Reply

    1. Gino, your recipe sounds great.
      However, you seem to miss the point of my Blog.
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      Did you read the Italian/American reference?
      Did I say this is “Original” or “how it’s done in Napoli”?
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      1) I try to showcase what Bella and I eat at home, mostly simple and tasty food 🙂
      2) Recipes in savory cooking are usually to be used as guidelines !!!
      3) Only when one calls a dish “Original”, one should follow an established recipe. Otherwise, adjust to the taste, availability, and affordability you’ll be comfortable with.
      4) Many sausages exist around the world without casings. Generally, a sausage is ground meat in Sausage form, casing or not. Again, adjust to your liking or the liking of the folks you serve.
      5) Female green peppers are sweeter than male peppers, while all green peppers are less sweet than other colors, so use the peppers YOU like.
      6) Kosher salt simply means “no iodine added. I doubt pretty much that all folks in Napoli use sea salt exclusively ?
      7) My main goal was to point out that most Italian/American restaurants treat this dish without respect. It’s usually not very appealing and therefore not very popular here. Just cooking cut-up sausages and peppers in oil would not help this. Most folks who eat this type of food in Italian American restaurants expect a healthy dose of tomato sauce on this type of food.
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      In closing I’d like to tell you :
      Relax, enjoy food as others cook it (if it’s good) and mainly, lots of “Original” can (should?) be aproved upon, (if so desired) 🙂
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      Cheeers !
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      P.S.
      Publix does carry Italian Sausages in Casings (4 types, actually) However, for this dish, I just wanted to mix it up a bit 🙂
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      P.S.S.
      Below is a link to some more stuff of what people around the world call Italian Sausage with Peppers :
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      https://www.google.com/search?q=italian+sausage+and+peppers&safe=off&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiyyNHTpb_ZAhUOuFMKHUQNA5oQ_AUICigB

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