The Sausage and Peppers Recipe I learned at my FIRST restaurant gig
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- เผยแพร่เมื่อ 13 ต.ค. 2022
- This easy-to-make Italian Sausage and Peppers recipe comes together in under 30 minutes and is jam-packed with onions and mushrooms in a marsala sauce. You will love this few-ingredient dish that the entire family will enjoy.
Sausage and Peppers is a classic American-Italian dish consisting of Italian sausage cooked with peppers and onions. It is said to have gained popularity at Italian street festivals in the 1920s for the Feast of San Gennaro.
While there is no original precedent for the exact ingredients in this dish, it has since been altered by all who make it. Nowadays, you will see the sausage and peppers cooked in a red sauce or in a brown sauce, which is what I did. Ingredients such as garlic or mushrooms can be added to the dish as well. It is a fantastic recipe if you are looking for something quick and delicious to serve or need to feed a lot of people at one time.
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Ingredients for this recipe:
• 3 tablespoons olive oil
• 8 Italian Sausage Links
• ½ peeled and julienne red onion
• 3 cups sliced cremini mushrooms
• 1 seeded and julienne red bell pepper
• 1 seeded and julienne yellow bell pepper
• 1 seeded and julienne green bell pepper
• 2 finely minced cloves of garlic
• 2/3 cup marsala wine
• 4 cups of good beef stock
• salt and pepper to taste
• parmesan cheese for garnish - แนวปฏิบัติและการใช้ชีวิต
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I am Italian and I love your recipes. I made your Italian sausage and wow...I will never purchase sausage again.
This is the perfect dish for that great sausage. Thank you.
I am hosting a dinner club and I know this will be the best meal they have ever had.
You are generous to share your knowledge and I love all your hints and recipes.
Thank you and have a blessed Easter!
Italian bangers and mash! Love it!
That is a really good mid week recipe. I will have to listen to this again
Yes it is
I signed up for your channel right away. It is truly fantastic. I just opened a channel dedicated to traditional Italian cuisine. It is very nice to see your recipes and discover cuisines from all over the world. We Italians use few spices and sauces and rely more on technique, our culture is based more on the exaltation of the main ingredient. You are very good
Ohhhhhh YES please!!!!
My mouth is watering.
😂As a Chinese living in the US, just bought bunch of “Italian sausage “ from Costco and don’t know how to deal with it. Your recipe helped a lot. It’s so much fun to learn the different and similarities between the western and eastern culinary. ❤
Looks incredible, I make your green bean casserole, and would love some more traditional Thanksgiving and Christmas sides. Thanks ahead, love your recipes, they are easy to follow and understand.
Man I have so many of those already. Check out my site billyparisi.com
Fantastic, I found so many. Thanks for all you do.
Gonna definitely try this very soon, nice fall dish too 😋
Thanks for watching!
Everytime I see your video I go spend money but it's money well spent because my friends and family love to chew
I made this tonight for my supper. It was delicious. I will be making it again.
Just bought all the ingredients… let’s goooo
Excellent recipe!! Chef Billy Parisi, thank you for making this video! It took me much longer than 30 minutes because I do not cook often. It was delicious. I cant wait to use the marsala sauce with veal!
Thank you! Almost can smell it!😂
And it looks so delicious 😋!
Thank you for sharing this recipe and the veggies are great!🥰😊!!!
Thanks for watching!
@@ChefBillyParisi You're so Welcome!
I have been intrigued by polenta for years but have neither cooked or tasted it. This is the dinner plan for tonight, hopefully 🤞🏻 I won’t mess it up.
I can tell that’s restaurant style like you said with the mushrooms and the added beef stock like that I bet it’s good I’ve never tried doing that
Life is good!
This looks so delicious
Unbelievable! My mom makes this polenta dish, but not as watery. I will definitely try it. A well earned "like".
Now I’m craving look delicious 🥰😘
Omg... literally 2nd video watched and now im subscribed.
This is dinner this weekend. Thx
Welp. Imma try this.
Do it up!
Yum. Guessing you never found that lost garlic press when you moved!
I did, but for some reason I’m ok with chopping garlic right now. I’m sure it’ll change and I’ll be annoyed and go back to the press 😂😂
Nice tasty recipe 😋😋
🔥
Nothing wrong with a little sausage and some buns
I would use risotto or parmesan orzo instead of polenta 😋
is it okay to slice the sausage before cooking?
you kept pith on the pepper slices, does that not make it bitter
I'll try, although, might delete the green bells. Or, only do a hint of them 😁
Anyone have any suggestions what I could plate this with other that polenta?
Mashed potatoes
Interested in trying this without the andouille sausage and the okra.
The onions were overcooked so badly they disappeared.
Sauce/broth way too thin, nice try though.
According to who?
@@ChefBillyParisi According to the person who is going to eat it which is the only person that matters, me.
But you didn’t eat it, we did
After a lifetime of cooking grits, the white kind that we eat in the south, I can absolutely say that the directions are WRONG. Do NOT bring the water to a boil before you add the grits.Add them when the water is hot, but not boiling, and you will get no lumps. I think the addition of the grits actually may lower the boiling point. But if you wait until the water is boiling, you will get lumps. Nobody has ever in my life -- and I'm 71 years old -- complained about my grits, which I have been cooking since I was a child, literally. Trust me. Add the grits before the water boils and you will get no lumps. Wait till the water boils, you will get lumps. That's just the way it is. I don't know why they say to boil the water first, except that is kind of traditional, say, about rice. But if you use a rice cooker, w hich cooks perfect rice, you add the rice to COLD water. Try my suggestion, and try it the other way and see which way works better.
These aren’t grits. It’s polenta, and it’s different
You lost me at Paul lenta