This is exactly how I cook my Sauage and pepper, for years my wife would make fun of it saying how i was boiling sausage, LOLOLOL. Thank God i've been vindicated. Forgetting the garlic and then quickly improvising and doing a redo was great. Most other channels would of done a retake. this is great and shows that we are only human and not scripted. Awesome. Keep up the great work
Love how "real" Chef JP is! Forgot the garlic and laughed about it and just added it at the end instead of editing the video. One of the many things that makes his videos so addictive and entertaining. You laugh as you learn! 🤭🤭
Yes he can laugh at himself, I love that about this man. Great tips, I’ve learnt from this simple dish, it looks delicious. Putting the garlic in at the end is a great idea. I no longer cook garlic with the onyo together 😉👍
Made this tonight for an Italian sausage loving 53 year roommate! It was awesome!! Chef's method of steaming the sausage was perfect. What a delicious meal. I hardly purchase any packaged food since watching his wonderful videos. This man can definitely put a smile on your face❣️
I have said this before and am gonna say this again. Your imperfections makes you a perfect person and a chef🧑🍳 Unlike other TH-camrs who edits everything out. Your channel feels more authentic to watch and that’s why we love ya.
I don't know how many times I stuffed peppers and when I was done I remembered I forgot the onions or the rice then had to unload the peppers and do them over agsin
Cooking for 30 years and I just learned I was cooking sausage wrong! I am so grateful for you and your wonderful teachings Chef. I am learning so much!
Chef I made the sausage and peppers as part of my Mother’s Day bbq and it came out amazing. Everyone said it was the best sausage and peppers they ever had. Thank you for showing us this great method! You are incredible.
Agreed. As my mother used to say somewhat crudely, "Just remember what it's going to be in 12 hours." Food is supposed to be fun and enjoyable, not something to take too seriously or make a fetish out of.
I just love the “do it how you want to do - it’s your kitchen, it’s your family!” This looks delicious and even though I’ve done sausage and peppers for years, I’ve learned a better way! Going to try this dish this week. My favorite days of the week begin with “Well, hello there friends!”
I stumbled across your show. I’m so glad I did. The recipes are pretty much up front, not complicated but what I love the most are your tips, they all make sense. Like simply cutting an onion correctly, Who knew? You explain everything. I’m stuck on you 😁
If I'm using 2 pans; the residue left in the steamer, is where I'd put the peppers. It helps clean(de-glaze) the beast. U get the idea. I wouldn't mind trying Yours Richard!
I just had a sausage n pepper hero for supper, and I think I did every step wrong! It was still delish, but I will definitely try prepping the sausage this way from now on.
I’m watching this at 8:00am.. and I’ve just decided what I’m having for dinner 🥘..!! Can’t help but love this man’s honesty. In today’s life style… truly refreshing..!!
This can easily be a breakfast dish! Put a serving on a plate and then top it with scrambled eggs and you have Cajun scrambled eggs! You always give me great ideas on how to take my cooking to the next level! Thank you!
Merci chef ! Il est tellement dommage qu'on ne trouve pas de saucisses italiennes en France (en général), ça manque tellement, comme tous les produits italiens. Baci della Francia !
Now this is the kind of simple cooking I love to see. And that sausage trick? I thought you were mad saying to steam it, introducing "THE ENEMY" into the food, but once again you've proven to me that there is method to your madness. God bless, Chef Jean Pierre! 🙏👨🍳
Masetery..sensible..yet after decades of experience he still knows how to make it 'right' (ie the fresh garlic at the end..thats the sign of a talented but humble Master...and Chef JP has fun and style baby!!
He always makes me smile with the added benefit of learning something new. Grew up with peppers and onions, yet I learned something new! Thank you Chef!
Chef, of all the cooking shows I watch, yours is the only one that has taught me more about cooking than I ever knew before. You teach, you enjoy what you do, and you give people like me a chance to broaden my skills and try something new.
As someone who has been cooking sausages wrong this whole time, this video like many others from chef has been a god send! I think it would be a good idea if you did TH-cam Shorts on viewers questions, like how to cook a sausage, how to zest a lemon, etc. The more chef content the better!
i have cooked italian sausage 100s of times, never tried steaming the sausage first . that's why i watch your videos daily !! always learn something .. thanks again chef !!
Chef Jean-Pierre, vous êtes mon cuistot favori en ligne! Un brave type que j’aimerai bien en rencontrer un jour. Bonne continuation, et salutations de Montréal!
Hello Chef! Tomorrow, you and I are going to teach my grandson how to make Sausage, Pepper and Onions! It is one of his favorite meals. I know with the video and the recipe, we will nail it! Thank you, Chef for your generous sharing of your cooking knowledge in such an enjoyable way! Happy New Year!
I have been eating sausage and peppers me entire life. I have never thought to par boil sausage or remove casings, but I will do so next time I make sausage and pepper hoagie sandwiches - in about a week. Thanks for the great tips.
I was listening to an open line show this morning and this guy said, "Have you seen Jean Pierre cooking channel"? He is retired and like so many including me, he has taken up cooking. Much to my delight, I have found a new passion. Thank you Jean Pierre for making cooking so enjoyable. I have learned so much and my family loves my new found passion. Now I know the correct way to cook sausage. Thanks. Remember folks MESON PLUS.
Update: Just got done eating this for dinner. Much better than the way I used to make it. Steaming the sausage and removing the casing makes a tremendous difference. 😋 FYI: I occasionally check other (ugh) cooking channels to see what they are doing. I've noticed that a lot of them are now using the term "Maillard Reaction". I wonder where they got that from? 🤷🏻♂️ 🕵🏼♂️ Even so, the copycats are still not carmelizing onions. Apparently, they just pick out the buzzwords and not the superior techniques. Just saying...
I made this last week, exactly the same way with sweet Italian sausage. I cooked the sausage 12 minutes, covered over med low heat with 1/3 cup of water. Then browned it well in a lil oil
Thanks for the onion tip!!!! When I get compliments on my cooking, I always tell people you are my mentor!!!! I adore you and this cooking channel!!!!!
What a breath of fresh air watching Chef Jean Pierre ! I love to hear him say "saute and onion " !!!! His cooking skills/talent cannot be matched ! OMG, I just had a brilliant idea !!! Chef, why don't you have also a live audience as you film these ! I myself would pay any amount and travel to wherever ! What a treat !
Chef you're talking my husband's language now! I showed him your video and he's going to surprise me with dinner using your tutorial. Thanks Chef two fold: for a delicious meal my husband wants to make me and a night off from me cooking 💗🤗😃
Food Network used to be like this video, real cooking, no editing. I get tired of the "cooking contests" which obviously made so much editing. That's the reason i subscribed on this channel.
@@ChefJeanPierre i’m a big fan of yours. I just started watching your video less than a week ago while bed-ridden due to knee surgery Very entertaining, very old school cooking, and learning more recipes. Good job and thanks for sharing your recipes❤️
Those look great! I LOVE stir fried anything.... except seafood! And the best thing about it is.... my husband doesn't like vegetables, so when I cook anything stir fried, I don't have to share! LOL (He will eat a smidge of fried onions and peppers on a fajita, but just a couple of whisps each.)- I like mine loaded! Chef's expression when he tastes is priceless!!
Chef JP--you are the best out of a zillion cooking videos on You Tube. Your skills and your entertaining nature set you well above the rest. I am a 70 year old (widower) that needs help in the kitchen. My wife did all the cooking, so I am stupid in the kitchen. You are a God send. You explain so well and make the complicated easy. You are a very talented man, and I am veery thankful that I discovered you! I have spread the word to friends about you and they too all love your videos. God bless you and thanks again.
I have been cooking sausage the wrong way, but no more! Thank you chef. I learn something new from you every time I watch your channel, while having so much fun ♥️
Chef Jean-Pierre, I appreciate your candor when the piece of sausage fell and you picked it up and placed it back in the pan. Awesome! Thank you for being real.
"OOOOOWEEE!!!" This is one of my favorite dishes and I am glad you pointed out steaming the sausage and cooling it to keep the juices where they should be. I have been doing it this way, since I was advised many years ago by the proprietor of the Italian Market where I shop for sausage and other such products. Fantastic and always remember the Garlic! LOL
It's just past midnight while I'm watching this episode and it makes me feel a little hungry although I'm not. I just want to cook something like this. Let's see what I have in the fridge... Jean-Pierre, you always make me happy with your personality and presentation. Hope to see many, many more dishes from you!
That looks tremendous! We’ve been making this for years but not like this. We put enough water to cover the sausage half way and boil them first, then fry them, but they don’t caramelize like yours. Also, you cut the peppers a lot thinner, so it cooks faster. We’re definitely trying it this way tonight! 👍
I love your videos! This one reminds me of the time that I got to go to a baseball game with my father. Dad worked all the time, so this was a real treat. What I remember was, walking to a huge tent, open on the sides, with displayed steamers in a rectangle. Several men, dressed in white, working there. These display cases had windows from knee-level to shoulder. Inside were various steamed products on perforated drip-pans. What a sight, with the top half of the windows full of condensation. I had my first-ever sausage and pepper sandwich. Don’t even remember the game, that day, but I’ll never forget that sandwich. This was back in the 1950’s.
I do mine with a chianti and tomato sauce and make delicious open faced sandwiches, but I was thinking I might try it this way but finish it up with wok fried/flash fried peppers and see what happens. Ever since I accepted the challenge of Chinese cooking, got a wok range etc. I've been finding neat and subtile tweaks that style of cooking can add to Western cuisine, and this looks like one. I'll report back. Great video Chef!
Dear Chef: I love your natural ability to turn a grim day into a warm and cheerful one; in my perception, this is all done due your easy way to cook. I always learn something and this looks fantastic, keep it up Sir!
Thank you Jean Pierre, for making cooking so fun. You're obviously a master and I appreciate that but you still are able to relate to us who are not anywhere near your expertise. You're always encouraging and definitely teaching us many good techniques. God Bless You!
Chef Jean Pierre I love when you taste your food and you flutter your fingers, it’s a sign of pure enjoyment. Excellent chef and amazing teacher. Thank you for your inspiration to become a great cook. ❤. I am Canadian with Italian decent and ate well growing up in Toronto but you inspire me to be better. Thanks for the techniques. They have made me a better cook.
I really love your cooking style and the way you explain everything Chef JP very understandable, not just a good cook, but a best mentor. I will make sure to watch all your published video. So much fun to watch your reaction as well. God bless you Chef JP 💪🙏
Chef, I first started watching you when you released the cherry clafoutis video and I must thank you from the bottom of my heart because not only have you given me many amazing recipes to cook, you've also helped me understand the principles and mechanisms of cooking. I've become the go-to cook for parties and my cooking is now a lot more organised thanks to you and your tips! Keep up the amazing videos
I made Italian sausage with onions and peppers last week and served it on your polenta/grits from last weeks video. DELICIOUS! The only thing I do different from you is I steam my Italian sausage in a good Brown Ale. Water is nothing, no flavor LOL
Great demonstration and very entertaining. This is one of my favorite dishes and I will try your method. My mother taught me to bake the sausages. I never thought of removing the casing either.
STEAM THE SAUSAGE FIRST!!!! I’ve been home cooking since I was 14 (20 years) and this is the first time I’ve ever heard to steam your sausage first!! Chef, you’re a genius. This world doesn’t deserve you
Hi Chef! Sausage and peppers are a big favorite here in my house. A perfect weekday meal. So easy to cook and absolutely delicious. The steaming tip is much appreciated.
I've been making Sausage and Peppers for a long, long time. I can make it with my eyes closed. I will never make it any other way than this going forward (except, I may still deglaze with some white wine). I can't believe I was so accustomed to burning my garlic with the onion and browning the sausage first, only to lose most of the juices when I cut. Thank you, Chef, for helping me do what I already do even better!
Looks amazing , just in time for the first cook out. Temperatures are slowly climbing. I enjoy learning how to slice the sausage on an angle. Typically I stand at the stove and slowly turn the sausages to keep from burning, never tried steaming them .. well done Chef, another great video. The smell of sausages and peppers and Onions ... yummy..
Chef: First of all I make my own Italian Style Sausage, store-bought is "quack". I like all your recipes and follow you as much as I can. I'm collecting a bunch of your recipes! LOL
Yes but the sausages Chef has look very good, lots of chunks of fat in it make it tasty. Too many Italian sausages you buy are either too lean or aren’t spiced properly.
@@frankg2003 Just to answer you. I worked in a family butcher shop and learned from an all-Italian family crew. Store-bought is quack! The chef can tell you the same.
I like your classes because of what you said in this video t's your kitchen, your family, your food .DO it the way you like. in reality it is you and your family that will eat what you create usually make small changes but always follow the basics. It's not rocket science a child could do it. Thank you, Chef.
I actually have all the ingredients for this recipe already. I may do that for dinner. I never thought to steam my sausage and let them cool and then grill them. This is going to be great.
I make this dish just like you did here. Since I had no chef training, I did have Butcher training, and we actually steamed the sausages for certain restaurants. sausages and peppers is my goto fast dinner, so easy so good! Since my kids love pasta I add a basil hand crushed tomato, to make a lovely pasta sauce.
"I forgot the garlic!" :) Love how you keep the oops moments in your videos and I especially love the jokes peppered into the videos as well, Chef thank you. This is a great way to start a Monday and a great idea for dinner tonight as well!
12:48, I notice how he washes his plate scrupulously clean. In many kitchens, I notice how some people casually wash their dishes and dry them with dirty cloths.
My Nana and Mom always cooked Sausage simply by Cutting up the peppers in strips, slicing a couple very large onions, and a can of Tomato Puree in the pot and add the sausage and cook for about an hour. Tastes great and no fuss at all.
This looks delicious and is just the inspiration I needed! Thank you Chef! I also loved how you forgot the garlic! I always forget something too and am glad it's not just me! I remember making the Christmas turkey and as I was putting out the serving dishes realized I forgot to make mashed potatoes. It was the one and only time I had Christmas turkey with Minute Rice LOL
Yup my son (now almost 3) is your biggest fan!! Seriously i have watched each and every video at least 10 times! When he comes down from nap in the afternoon and i come home from work the first thing he asks: “daddy watch BLUP BLUP” if that isn’t a master chef in the making i dont know.. Still love watching and learning and best wishes from the Netherlands..🇳🇱
Amazing. I had my own sausage and peppers variation. I'll definitely need to try this. Looks way better. I also love to make sautéed perogies with sausage/peppers. I think they go really well with it :)
This is exactly how I cook my Sauage and pepper, for years my wife would make fun of it saying how i was boiling sausage, LOLOLOL. Thank God i've been vindicated. Forgetting the garlic and then quickly improvising and doing a redo was great. Most other channels would of done a retake. this is great and shows that we are only human and not scripted. Awesome. Keep up the great work
Yeah, you’re right. But don’t ever tell your wife that.
Love how "real" Chef JP is! Forgot the garlic and laughed about it and just added it at the end instead of editing the video. One of the many things that makes his videos so addictive and entertaining. You laugh as you learn! 🤭🤭
Just like what we'd do in our kitchen, cooking for family. You don't start over; you just correct the omission. EZ.
Hate that he interrupted himself when explaining what to do if you are going to use the sasauge the same day, then never went back to it.
He makes cooking so enjoyable!! He inspires me to be more creative in my cooking! Thank you Chef Pierre
Someone half Italian FORGETTING garlic 😵💫??? Dawg 😪.
Yes he can laugh at himself, I love that about this man. Great tips, I’ve learnt from this simple dish, it looks delicious. Putting the garlic in at the end is a great idea. I no longer cook garlic with the onyo together 😉👍
How can you not love this guy. Food looks great
Fraternizing w/the enemy. Use that water to the best of Our ability.
Made this tonight for an Italian sausage loving 53 year roommate! It was awesome!! Chef's method of steaming the sausage was perfect. What a delicious meal. I hardly purchase any packaged food since watching his wonderful videos. This man can definitely put a smile on your face❣️
I have said this before and am gonna say this again. Your imperfections makes you a perfect person and a chef🧑🍳 Unlike other TH-camrs who edits everything out. Your channel feels more authentic to watch and that’s why we love ya.
Half a century later and still forgetting the garlic, what can I say
@@toriless lol
@@toriless -- That's me on a good day!!!
I don't know how many times I stuffed peppers and when I was done I remembered I forgot the onions or the rice then had to unload the peppers and do them over agsin
Best teaching Chef out there!!
I've watched all the popular cooking shows on TH-cam, but no one makes me smile like chef Jean-Pierre
Me too , I've watched so many different cooking channels..and Jean Pierre is my favourite 👨🍳
He always makes me smile and laugh too.
Dinner and a show. What's not to love?
Cooking for 30 years and I just learned I was cooking sausage wrong! I am so grateful for you and your wonderful teachings Chef. I am learning so much!
Chef I made the sausage and peppers as part of my Mother’s Day bbq and it came out amazing. Everyone said it was the best sausage and peppers they ever had. Thank you for showing us this great method! You are incredible.
I love this guy’s philosophy. “It’s your kitchen, your food, your family. You do it however you want”. This guy is way better than Gordon Ramsay
Not better; different. There are lots who will cook it " their way" and it will be totally horrible.
Agreed. As my mother used to say somewhat crudely, "Just remember what it's going to be in 12 hours." Food is supposed to be fun and enjoyable, not something to take too seriously or make a fetish out of.
@@philmann3476 agreed man. Traditional or not, who cares. Just enjoy it.
He's funny & his cooking is fun.
@@cynthiagonzalez658 I agree. He’s a great cook
JP, you are still the best chef on TH-cam, I don't know what we would do without you.
I just love the “do it how you want to do - it’s your kitchen, it’s your family!” This looks delicious and even though I’ve done sausage and peppers for years, I’ve learned a better way! Going to try this dish this week. My favorite days of the week begin with “Well, hello there friends!”
“Whatever makes you happy?” Watching your videos, I learn… it makes me happy! Thanks JP!
I stumbled across your show. I’m so glad I did. The recipes are pretty much up front, not complicated but what I love the most are your tips, they all make sense. Like simply cutting an onion correctly, Who knew? You explain everything. I’m stuck on you 😁
“Some people like putting [garlic] in at the beginning because they like burning it. Not me!” 😂 the subtle shade won me over
Leave perfect for the keyboard cooks. Love seeing chef rinse a platter.
I love this show. I've made sausage and peppers many many times over the years and yet when I watch this I still learn something. Awesome video, Chef.
If I'm using 2 pans; the residue left in the steamer, is where I'd put the peppers. It helps clean(de-glaze) the beast. U get the idea. I wouldn't mind trying Yours Richard!
What exactly did you learn? Don't forget the garlic? LOL
what about the garlic
@@michaelkelly3221 I find it interesting to watch someone else’s techniques.
I just had a sausage n pepper hero for supper, and I think I did every step wrong!
It was still delish, but I will definitely try prepping the sausage this way from now on.
I’m watching this at 8:00am.. and I’ve just decided what I’m having for dinner 🥘..!!
Can’t help but love this man’s honesty.
In today’s life style… truly refreshing..!!
This can easily be a breakfast dish! Put a serving on a plate and then top it with scrambled eggs and you have Cajun scrambled eggs! You always give me great ideas on how to take my cooking to the next level! Thank you!
Good idea
Great filler for an omelet too.
Halfway through I thought the same thing.
Or some crusty baguette and make sandwiches.
I love how he doesn't edit out his mistakes.makes it much more real
Merci chef ! Il est tellement dommage qu'on ne trouve pas de saucisses italiennes en France (en général), ça manque tellement, comme tous les produits italiens. Baci della Francia !
Jean-Pierre is a true inspiration and the proof that cooking is a lot of fun.
Now this is the kind of simple cooking I love to see. And that sausage trick? I thought you were mad saying to steam it, introducing "THE ENEMY" into the food, but once again you've proven to me that there is method to your madness.
God bless, Chef Jean Pierre! 🙏👨🍳
Not only my favorite “tv” chef. One of my favorite people ever 🤣
I can’t eat peppers but my Italian family loves this dish - so easy and so delish! It’s awesome on Italian bread or hard roll.
@Tressa ditto on the green peppers. I’m going to try removing the skin on the red, orange and yellow ones and give that a try! Thank you.
I have heartburn as well. I try to eat standing up if I eat spicy food like spicy italian and sometimes it seems like it helps.
Masetery..sensible..yet after decades of experience he still knows how to make it 'right' (ie the fresh garlic at the end..thats the sign of a talented but humble Master...and Chef JP has fun and style baby!!
Chef…i love you and your show. Your zest for life can be heard in your voice. And it shows in all your wecipes…😂👍🏼😎🥸
I like s chef who is not afraid of being "human!"
He always makes me smile with the added benefit of learning something new. Grew up with peppers and onions, yet I learned something new! Thank you Chef!
Chef, of all the cooking shows I watch, yours is the only one that has taught me more about cooking than I ever knew before. You teach, you enjoy what you do, and you give people like me a chance to broaden my skills and try something new.
That’s very true, you can see why he had a cooking school. I love the tips he gives out, most chefs don’t do that. And let’s face it, he’s hilarious 😂
its 4 in the morning of the 12th and what do i watch, the best chef on the web, Chef Jean-Pierre
As someone who has been cooking sausages wrong this whole time, this video like many others from chef has been a god send!
I think it would be a good idea if you did TH-cam Shorts on viewers questions, like how to cook a sausage, how to zest a lemon, etc. The more chef content the better!
That's a great idea
SAUSAGE is not the Enemy(ha-ha).
Wonderful as always going to add some mushrooms we love them in everything
Excellent.
You add any kind of Potato,
you got a hearty Supper.
You add a few scrambled eggs,
you got a hearty Breakfast.
I always know it's going to be a great day when I here, "Well, hello there, friends! Fantastic recipe today!"
I mass consume cooking videos and Chef Jean P is far and away the best out there!
i have cooked italian sausage 100s of times, never tried steaming the sausage first . that's why i watch your videos daily !! always learn something .. thanks again chef !!
Chef Jean-Pierre, vous êtes mon cuistot favori en ligne! Un brave type que j’aimerai bien en rencontrer un jour. Bonne continuation, et salutations de Montréal!
Hello Chef! Tomorrow, you and I are going to teach my grandson how to make Sausage, Pepper and Onions! It is one of his favorite meals. I know with the video and the recipe, we will nail it! Thank you, Chef for your generous sharing of your cooking knowledge in such an enjoyable way! Happy New Year!
Chef Jean-Pierre has no peer. He is a joy to watch and the bane of many waistlines. No matter as cooking and eating is one of the joys of life.
Got to love this guy - he doesn't cover his error, he just throws everything back in the skillet and adds the garlic.
7:27 "It is your kitchen. It is your family. It is your food. Do it however you want." That is a great quote to hang on the wall of every kitchen.
I have been eating sausage and peppers me entire life. I have never thought to par boil sausage or remove casings, but I will do so next time I make sausage and pepper hoagie sandwiches - in about a week. Thanks for the great tips.
He has improved my cooking 110%. Thank you Chef.
I was listening to an open line show this morning and this guy said, "Have you seen Jean Pierre cooking channel"? He is retired and like so many including me, he has taken up cooking. Much to my delight, I have found a new passion. Thank you Jean Pierre for making cooking so enjoyable. I have learned so much and my family loves my new found passion. Now I know the correct way to cook sausage. Thanks. Remember folks MESON PLUS.
Mise en place
Fantastic,simple episodes. So funny, informative. Love watching and trying to make some of these dishes at home. Thank you so much Chef.
Update: Just got done eating this for dinner. Much better than the way I used to make it. Steaming the sausage and removing the casing makes a tremendous difference. 😋
FYI: I occasionally check other (ugh) cooking channels to see what they are doing. I've noticed that a lot of them are now using the term "Maillard Reaction". I wonder where they got that from? 🤷🏻♂️ 🕵🏼♂️ Even so, the copycats are still not carmelizing onions. Apparently, they just pick out the buzzwords and not the superior techniques. Just saying...
First time I watch him ,he's a down to earth guy like everyone else cooking in there kitchen love it
He just makes you feel inspired to try different things in the kitchen and educates with an effortless joyous manner ❤️
You know when the food is hot , when there is silence and the fingers start to dance. fantastic , thanks chef, it really looks amazing.
I made this last week, exactly the same way with sweet Italian sausage. I cooked the sausage 12 minutes, covered over med low heat with 1/3 cup of water. Then browned it well in a lil oil
Thanks for the onion tip!!!! When I get compliments on my cooking, I always tell people you are my mentor!!!! I adore you and this cooking channel!!!!!
Thank you 🙏
Yea I liked your way to cook pls next video thanks and more power and stay blessed 🙏
What a breath of fresh air watching Chef Jean Pierre ! I love to hear him say "saute and onion " !!!! His cooking skills/talent cannot be matched ! OMG, I just had a brilliant idea !!! Chef, why don't you have also a live audience as you film these ! I myself would pay any amount and travel to wherever ! What a treat !
Chef you're talking my husband's language now! I showed him your video and he's going to surprise me with dinner using your tutorial. Thanks Chef two fold: for a delicious meal my husband wants to make me and a night off from me cooking 💗🤗😃
Make sure that you forget the garlic!!
Food Network used to be like this video, real cooking, no editing. I get tired of the "cooking contests" which obviously made so much editing. That's the reason i subscribed on this channel.
Thank you 🙏
@@ChefJeanPierre i’m a big fan of yours. I just started watching your video less than a week ago while bed-ridden due to knee surgery Very entertaining, very old school cooking, and learning more recipes. Good job and thanks for sharing your recipes❤️
Chef Jean-Pierre! Thank you for keeping it real. This looks delicious.
Those look great! I LOVE stir fried anything.... except seafood! And the best thing about it is.... my husband doesn't like vegetables, so when I cook anything stir fried, I don't have to share! LOL
(He will eat a smidge of fried onions and peppers on a fajita, but just a couple of whisps each.)- I like mine loaded!
Chef's expression when he tastes is priceless!!
This guy is awesome! A meal so simple... he's shown and corrected like 10 mistakes I've made in the past 🤣
Chef JP--you are the best out of a zillion cooking videos on You Tube. Your skills and your entertaining nature set you well above the rest. I am a 70 year old (widower) that needs help in the kitchen. My wife did all the cooking, so I am stupid in the kitchen. You are a God send. You explain so well and make the complicated easy. You are a very talented man, and I am veery thankful that I discovered you! I have spread the word to friends about you and they too all love your videos. God bless you and thanks again.
I have been cooking sausage the wrong way, but no more! Thank you chef. I learn something new from you every time I watch your channel, while having so much fun ♥️
Chef Jean-Pierre, I appreciate your candor when the piece of sausage fell and you picked it up and placed it back in the pan. Awesome! Thank you for being real.
"OOOOOWEEE!!!" This is one of my favorite dishes and I am glad you pointed out steaming the sausage and cooling it to keep the juices where they should be. I have been doing it this way, since I was advised many years ago by the proprietor of the Italian Market where I shop for sausage and other such products. Fantastic and always remember the Garlic! LOL
I absolutely adore that you leave in the small mistakes. And show how to fix.
It's just past midnight while I'm watching this episode and it makes me feel a little hungry although I'm not. I just want to cook something like this. Let's see what I have in the fridge...
Jean-Pierre, you always make me happy with your personality and presentation. Hope to see many, many more dishes from you!
Chef has the moves. Best teacher out there.
That looks tremendous! We’ve been making this for years but not like this. We put enough water to cover the sausage half way and boil them first, then fry them, but they don’t caramelize like yours. Also, you cut the peppers a lot thinner, so it cooks faster. We’re definitely trying it this way tonight! 👍
You're the best chef! You can't watch one episode and not learn something!
Thank you 🙏
Classic chef. Thanks for making us the simple meal we love.
I love your videos! This one reminds me of the time that I got to go to a baseball game with my father. Dad worked all the time, so this was a real treat. What I remember was, walking to a huge tent, open on the sides, with displayed steamers in a rectangle. Several men, dressed in white, working there. These display cases had windows from knee-level to shoulder. Inside were various steamed products on perforated drip-pans. What a sight, with the top half of the windows full of condensation. I had my first-ever sausage and pepper sandwich. Don’t even remember the game, that day, but I’ll never forget that sandwich. This was back in the 1950’s.
Great memories thanks for sharing! 😊
I do mine with a chianti and tomato sauce and make delicious open faced sandwiches, but I was thinking I might try it this way but finish it up with wok fried/flash fried peppers and see what happens. Ever since I accepted the challenge of Chinese cooking, got a wok range etc. I've been finding neat and subtile tweaks that style of cooking can add to Western cuisine, and this looks like one. I'll report back. Great video Chef!
I love how you are delightfully scatter-brained, and yet, completely focused! It's like organized chaos! This was fun to watch!❤👍👍
I made this for my family last week and everyone cleaned their plate - excellent recipe chef. Thank you!
Dear Chef:
I love your natural ability to turn a grim day into a warm and cheerful one; in my perception, this is all done due your easy way to cook. I always learn something and this looks fantastic, keep it up Sir!
A simple yet sensational recipe with all the tips and tricks you need, brilliant Chef - Thanks
I learn more from you than Gordon Ramsay. I watch all your videos now and you make my nights after work calming and peaceful. Well done Chef JP.
Thank you Jean Pierre, for making cooking so fun. You're obviously a master and I appreciate that but you still are able to relate to us who are not anywhere near your expertise. You're always encouraging and definitely teaching us many good techniques. God Bless You!
Chef Jean Pierre I love when you taste your food and you flutter your fingers, it’s a sign of pure enjoyment. Excellent chef and amazing teacher. Thank you for your inspiration to become a great cook. ❤. I am Canadian with Italian decent and ate well growing up in Toronto but you inspire me to be better. Thanks for the techniques. They have made me a better cook.
I really love your cooking style and the way you explain everything Chef JP very understandable, not just a good cook, but a best mentor. I will make sure to watch all your published video. So much fun to watch your reaction as well. God bless you Chef JP 💪🙏
My first cooking show was the galloping gourmet. I was hooked. This show continues the tradition. The absolute best.
Chef, I first started watching you when you released the cherry clafoutis video and I must thank you from the bottom of my heart because not only have you given me many amazing recipes to cook, you've also helped me understand the principles and mechanisms of cooking. I've become the go-to cook for parties and my cooking is now a lot more organised thanks to you and your tips! Keep up the amazing videos
You have no idea how us amateurs appreciate simple recipes like this. Thanks
I made Italian sausage with onions and peppers last week and served it on your polenta/grits from last weeks video. DELICIOUS! The only thing I do different from you is I steam my Italian sausage in a good Brown Ale. Water is nothing, no flavor LOL
Sounds Grrreeaatt!!
I don't know who your editor is, but they deserve a raise. They had me in stitches watching this video.
Great demonstration and very entertaining. This is one of my favorite dishes and I will try your method. My mother taught me to bake the sausages. I never thought of removing the casing either.
STEAM THE SAUSAGE FIRST!!!! I’ve been home cooking since I was 14 (20 years) and this is the first time I’ve ever heard to steam your sausage first!! Chef, you’re a genius. This world doesn’t deserve you
Hi Chef! Sausage and peppers are a big favorite here in my house. A perfect weekday meal. So easy to cook and absolutely delicious. The steaming tip is much appreciated.
I've been making Sausage and Peppers for a long, long time. I can make it with my eyes closed. I will never make it any other way than this going forward (except, I may still deglaze with some white wine). I can't believe I was so accustomed to burning my garlic with the onion and browning the sausage first, only to lose most of the juices when I cut.
Thank you, Chef, for helping me do what I already do even better!
Looks amazing , just in time for the first cook out. Temperatures are slowly climbing. I enjoy learning how to slice the sausage on an angle. Typically I stand at the stove and slowly turn the sausages to keep from burning, never tried steaming them .. well done Chef, another great video. The smell of sausages and peppers and Onions ... yummy..
Chefs call it the bias.
The simplest sausage and pepper recipes are very nice, I'll try to make them too 👍
Morning chef, my mom made a Spinach, Sausage Bread, with garlic. Amazing what can be done with sausage. Hope you like the package we sent.
Love his recipes, but love his showmanship even more !
Chef: First of all I make my own Italian Style Sausage, store-bought is "quack". I like all your recipes and follow you as much as I can. I'm collecting a bunch of your recipes! LOL
Me too 😂
What's wrong with quack? I love quack!
Yes but the sausages Chef has look very good, lots of chunks of fat in it make it tasty. Too many Italian sausages you buy are either too lean or aren’t spiced properly.
@@frankg2003 Just to answer you. I worked in a family butcher shop and learned from an all-Italian family crew. Store-bought is quack! The chef can tell you the same.
I like your classes because of what you said in this video t's your kitchen, your family, your food .DO it the way you like. in reality it is you and your family that will eat what you create usually make small changes but always follow the basics. It's not rocket science a child could do it.
Thank you, Chef.
I actually have all the ingredients for this recipe already. I may do that for dinner. I never thought to steam my sausage and let them cool and then grill them. This is going to be great.
I make this dish just like you did here. Since I had no chef training, I did have Butcher training, and we actually steamed the sausages for certain restaurants. sausages and peppers is my goto fast dinner, so easy so good! Since my kids love pasta I add a basil hand crushed tomato, to make a lovely pasta sauce.
"I forgot the garlic!" :) Love how you keep the oops moments in your videos and I especially love the jokes peppered into the videos as well, Chef thank you. This is a great way to start a Monday and a great idea for dinner tonight as well!
peppered.. saw what you did there.
12:48, I notice how he washes his plate scrupulously clean. In many kitchens, I notice how some people casually wash their dishes and dry them with dirty cloths.
You shouldn't eat pork cause of Islamic dietary laws
@@princeismypitbull5432 Some of us don't give a shit about islamic dietary laws.
@@princeismypitbull5432 then don't. See how easy that is?
My Nana and Mom always cooked Sausage simply by Cutting up the peppers in strips, slicing a couple very large onions, and a can of Tomato Puree in the pot and add the sausage and cook for about an hour. Tastes great and no fuss at all.
This looks delicious and is just the inspiration I needed! Thank you Chef! I also loved how you forgot the garlic! I always forget something too and am glad it's not just me! I remember making the Christmas turkey and as I was putting out the serving dishes realized I forgot to make mashed potatoes. It was the one and only time I had Christmas turkey with Minute Rice LOL
Yup my son (now almost 3) is your biggest fan!! Seriously i have watched each and every video at least 10 times! When he comes down from nap in the afternoon and i come home from work the first thing he asks: “daddy watch BLUP BLUP” if that isn’t a master chef in the making i dont know.. Still love watching and learning and best wishes from the Netherlands..🇳🇱
So cute! 😂
Amazing. I had my own sausage and peppers variation. I'll definitely need to try this. Looks way better. I also love to make sautéed perogies with sausage/peppers. I think they go really well with it :)
Is there another way to cook perogies, I hope not
@@toriless my mom boiled them. I always found it lacking. So one day I decided to saute. Never went back
Same way exactly my Italian grandmother used to make this...Che Bella