It didn’t take me long after being transplanted to Philly to discover the wonder that is Philly Sausage & Peppers.
I know, it’s a travesty that I lived 23 years never having it.
I’ve tried several recipes lately and I’ve finally come up with one that we love. Serve this on a hoagie roll with a side of chips and a beer, and you’ve got dinner. (No, I don’t drink beer, but my husband swears there is no finer accompaniment for Philly Sausage and Peppers. Since he’s the Philly boy, I’ll let him have the final say. I’ll stick with my Chianti, thankyouverymuch.)
Philly Sausage & Peppers
INGREDIENTS:
6 sweet Italian sausage links
2 Tbsp butter
1 sliced yellow onion
4-6 cloves garlic, minced
1 sliced red pepper
1 sliced green pepper
1 tsp dried basil
1 tsp dried oregano
1/2 cup dry red wine
INSTRUCTIONS:
Brown sausage in a stainless steel skillet over medium heat. I use a little bit of lard because that’s how I roll. Remove from skillet and slice on the diagonal and set aside.
Melt butter in the same pan and saute the onion and garlic for a couple of minutes. Add the peppers and season with basil, oregano and salt to taste. Add the wine and cook until the veggies are tender.
Put sausage back in the pan and cover. Reduce heat and simmer for 10-15 minutes. Serve on your favorite rolls. Or, if you’re low-carbing it or have gluten restrictions, it’s just as good served in a bowl.
For more tasty recipes, visit Jen’s Tasty Tuesday blog carnival over at Balancing Beauty and Bedlam.
Oh yeah! I made this for my Life Group, along with meatball sandwiches and they were all like HUH? This is GOOD! LOL There’s one other guy in my group from Philly, and he was in heaven.
Oooh, that looks wonderful. My hubby and dc love sausage. Thanks for sharing.
Thanks for the great recipe! I’ve never had this, but I do believe my family would love it. So glad you shared.
This is really close to my fall back, what the heck are we going to eat meal. I occasionally add tomatoes to give it more juice to sop up and sometimes I switch out the wine for beer, but yeah. We love it, too.
this is one of our FAVORITE meals. I add a couple splashes of balsamic vinegar the last few minutes, gives it a nice rich finish
Yum!! I’m definitely going to try this – minus the beer. Lol.
We make sausages and peppers all the time, but we do a simpler, unseasoned route. This sounds really good and I’m going to try it!
Yum! I will have to try this one, thanks!
My husband would LOVE this. The rest of us… not so much.
“I use a little bit of lard because that’s how I roll.”
Love it! This looks delicious!
Oh Yum! I will be making this as soon as I find safe sweet Italian sausage. My husband will love this. Thanks for the recipe!