Italian Wedding Sausage and Peppers

Italian Wedding Sausage and Peppers

Serves: 4 | Cooking Time: 30 min

Sausage and peppers is one of those dishes that never goes out of style — and Brooklyn Cured Italian Wedding Sausage makes it better than ever. Packed with the bold, herbed flavor you'd expect from a traditional Italian Wedding Soup, this sausage is built for a hard sear and a long simmer.

Ingredients

  • 10 oz. Brooklyn Cured Italian Wedding Sausage

  • 3 bell peppers (mixed colors), sliced

  • 1 yellow onion, sliced into half-moons

  • 4 garlic cloves, minced

  • 2 tbsp olive oil

  • 1 cup crushed tomatoes

  • 1 tsp dried oregano

  • 1/2 tsp red pepper flakes

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1/4 cup fresh basil, for garnish

  • 4 hoagie rolls or crusty bread, for serving

Directions

  1. Slice Brooklyn Cured Italian Wedding Sausage into 1-inch rounds or leave whole. Heat olive oil in a large skillet over medium-high heat. Sear sausage 3–4 minutes per side until deeply browned. Remove from pan and set aside.
  2. In the same pan, add sliced bell peppers and onion. Cook over medium heat for 8–10 minutes, stirring occasionally, until softened and starting to caramelize at the edges.
  3. Add minced garlic and cook for 1 minute until fragrant. Season with dried oregano, red pepper flakes, salt, and black pepper. Stir to coat evenly.
  4. Pour in crushed tomatoes and stir to combine. Nestle the seared sausage back into the pan, spooning the sauce over the top.
  5. Reduce heat to low, cover, and simmer for 15–20 minutes until sausage is cooked through and the sauce has thickened.
  6. Taste and adjust seasoning. Spoon generously over or into hoagie rolls or crusty bread. Finish with torn fresh basil and serve hot.