Sauce vs No Sauce Sausage and Peppers
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- เผยแพร่เมื่อ 12 พ.ย. 2020
- Today we're making Italian sausage and peppers two ways! Truth be told I love both of them, but I know many people get heated over which is the better of the two versions. The drippy oily sausage and peppers with no sauce is the one you'll find at Italian events like the Feast of San Gennaro in Little Italy. Growing up this was the one we had all the time. But the other one with thick tomato sauce, loads of garlic, and dried oregano is a great version too. I hope you enjoy both of these Italian sausage and peppers recipes! I wanted to include a clip of A&S pork store in Massapequa but couldn't get it up in time. They have a big variety of premium Italian sausages. If you live in Long Island this is a great place to get sausage and other Italian ingredients.
SAUSAGE BROCCOLI RABE ORECCHIETTE: • Orecchiette with Sausa...
SPICY SAUSAGE RAGU: • SECRET SPICY ITALIAN S...
CHICKEN SCARPARIELLO: • Chicken Scarpariello w...
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NO SAUCE PRINT RECIPE: www.sipandfeast.com/sausage-a...
INGREDIENTS FOR SAUCE VERSION
5 large sweet fennel Italian sausage links
2 large bell peppers - sliced - green and red
2 large onions - sliced
1 (6) ounce can tomato paste
14 ounces plum tomatoes - preferably hand crushed
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/4 teaspoon dried oregano
1/4 cup olive oil
10 cloves garlic - sliced
1/4 cup basil - chopped - optional
INSTRUCTIONS
1. Poke holes in sausage links and roast in oven at 400f until mostly cooked through (about 25 minutes).
2. Once sausage can be safely handled, slice into diagonal pieces.
3. You can pan sear the sausage pieces for a few minutes in a 1/4 cup of olive oil over medium heat. Optionally, forgo this step and just add the pieces to the sauce and simmer at the end. The choice is yours!
3. In a large pan cook the peppers and onions over medium heat in a 1/4 cup of olive oil for 3 minutes. Add 3 ounces of water to the pan and cover.
4. Remove the lid after about 5 minutes. Continue cooking to evaporate any excess water. Once water is evaporated add the garlic and saute for 3-5 minutes more.
5. Add the tomato paste to the pan and cook for 10 minutes. Stir frequently to break up the paste. After 10 minutes add the plum tomatoes. Add in the salt, pepper, and oregano. Give it all a stir and bring to a simmer.
6. After the sauce comes to a simmer add the sausage pieces and cook for 15-20 minutes over a simmer. If the sauce is too thick just add a few ounces of water to thin it to desired consistency.
7. Make any final adjustments to salt/pepper/oregano if required. Top with the optional chopped basil. Serve with a loaf of Italian bread for dipping. Enjoy!
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases. - แนวปฏิบัติและการใช้ชีวิต
I love that you always say something like "this may not be the best version, but it's what my family likes--so you do what you like." So many other chefs on TV and TH-cam insist that their version is the best, and if you deviate from their version, then they say you're wrong. Your approach and attitude is so much more refreshing!
Thanks a lot man! Many people are leaving similar comments. I'm happy to be that guy that doesn't tell viewers to go hunt a wild boar and make homemade sausage for their next dish or it will be ruined lol.
@@SipandFeast Now what am I going to do with all this Wild Boar Sausage?
That’s the important part that’s how me and family do it like we all do things different hence why we looking at recipe to get new ideas try new things keep up the good work my friends think I’m half Italian cause of you lol
James, I appreciate your channel so much.
I’ve enjoyed your videos for a few years now but I felt compelled to write just to say that I think you’re doing an incredible job.
Your easy to follow recipes and including your family in the mix really resonates with me.
I’m a retired Navy veteran & thoroughly love the art of cooking.
I would also include my two girls when cooking.
Keep up the great work!!
Mike from Brooklyn sends
A close friend of mine (a Croatian from Long Island) makes the "no sauce" version but roasts (and peels) the peppers. Too good for words to describe!
Hey Chef I just wanted to thank you for doing what you do. Your flawless demontration of method and your laid back style are a winning combination. I'm a big fan.
Thanks very much! I appreciate you watching my videos and being a fan!
Truly underrated channel. Great content as always.
Hopefully your channel gets wider exposure.
Thanks so much! I really appreciate the support!
One more thing, you’re going to be a really big channel/large following in no time. Great quality all around, so I have very little doubt of that. It’s probably takes a while but at some point your following will snowball big time. I like all the stuff you talk about including where you buy, what you look for, prices etc. Keep up the great work!
Thanks for the feedback. I really appreciate the support!
This aged so perfectly, that I just go to this Channel for watching the cooking and relaxing on the food shown
Love the way you stress individualizing your versions to fit an individual’s own taste! It took me a long time to come to that conclusion on my own. Being 89, my taste buds have seen way better days. I now know to Jack up seasoning amounts to offset my deficiency. But you are the only guy whom I have observed that emphasizes/encourages viewers to experiment. Bravo! Great job every session. Thanks!
Thanks! You're not the first person that's told me that. I guess all other cooking shows are drill sergeant lol
Just like you don't go to the grocery store when you're hungry, you don't watch this channel when you're hungry!! I love everything you make and really appreciate your presentations. No crazy ingredients or massive steps...simple and to the point. BTW, I love that little gas stove, where did you get it? Thank you!
Thanks so much! The gas stove is linked in my shop in the description.
And if you’re not hungry when you start watching you are by the end!!
I love what you said about making your recipes, our own. Once you learn the basics, that's all being a good cook is really
Exactly! Nothing frustrates me more than people saying you didn't do that right or it's not done that way. Says who😂. Thanks for watching!
Amen! It's a lot more fun, too! 😄
The background music is relaxing and smooth
Always great.
Thx
Bob
I love your approach to recipes and cooking on the channel. This is one of many ways of doing it, not THE BESTEST MOST AWESOME ONLY WAY.
I love watching you cook - I cook in a similar Italian American home style. You explain everything so clearly. Love your taste testers too!
Was searching for a recipe like this.. Thank you for posting, looks delicious.. 👍
Omg the Italian feasts in Jersey! This channel makes me homesick. Awesome growing up with this food! My Sicilian grandmother would bathe in olive oil every day if she could.
As a native LIer who’s lived in Delaware the past 15 years, the A&S pork store mention really brought me home. I used to live right down the block from them. Love the channel and the recipes!
Glad I brought you back. Thanks for liking the recipes!
I’ve been cooking your recipes for a couple of months now. It’s some of the best food I’ve ever eaten and I’ve eaten good food all over the world. Thanks!
I very much appreciate it!
These both look fantastic and that sandwich ❤️❤️ I’ll try both versions! Thanks!
Thanks for watching! They are both great as a sandwich. Enjoy!
I live near my local Catholic High School.
Every August the local Italian Heritage Society holds a festival and sausage and peppers are on the menu.
The smell of them cooking permeates the neighborhood and several of my neighbors buy weekly passes so that we can go and buy them every day.
They serve them both ways but in the sauce is much more popular.
Thanks very much! I learn so much from your videos! BTW... love adding the fennel.
You are so welcome! Fennel is great.
I adore the simple version. One of my favorite dishes.
I agree. It's hard to beat the simple version especially as a sandwich!
What a find this channel is!! I’m in the south now but miss New York (Utica) and Cleveland. My mom and my aunts all cooked these dishes. I love the channel! I cooked a bunch of them over the holidays. I also love how you ask for your kid’s opinions. Their honesty is refreshing and a true tell of your relationships with them. Keep the good recipes coming! Cooking New York proud in Alabama! Thanks!
Thanks very much and welcome to the channel!
I went to San Genaro every year for at least 20 years or more. I make it without sauce and it takes me back to the festival every time I make it. Little Italy, lower Manhattan, nothing better on the East coast.
I always as a kid are the version without sauce then I tried it with sauce and I haven’t looked back. I love it just by itself but on a good seeded roll it’s magical! Great vid keep it up.
Thanks! I love both ways so I often make both.
Thank you.👍🏾 love both.
Thanks very much!
Looks amazing. I can't wait to try both!
Thanks! I just made non sauce version last night. Delicious!
Made the no sauce sausage and peppers last night and was transported back to the Jersey shore. It was heaven! Love your channel so much.
I want to thank you. This was a simple dish packed with flavor. You were spot on with the oil. I’m no cook. My husband absolutely couldn’t stop saying how delicious the sandwich was. I did the one with sausage and peppers.
Thanks! Glad you enjoyed it!
Really enjoying the vibe you're putting out there, and the food looks amazing 👏
Glad you enjoy it!
Hey Jim, I made this (no sauce version) yesterday with the old lady and all I gotta say is WOW! She, couldn’t believe how good it was with the peppers and onions, normally she won’t put ANYTHING but cheese on burgers or dogs (ya she’s weird I know), I used the Costco hot Italian sausages which I know aren’t the best and I had better ones from our local Italian market but decided to use these ones. Either way unreal! Also I made a spicy Bomba calabrese aioli, just a light layer on one half of the roll. So good. Thanks for all of your videos and hard work man, You are one of my go-to’s for recipes. All the best!
Yes, it is a HERO. I love how after he says it needs a touch more olive oil he proceeds to dump a 1/2 cup more oil in.
Good stuff! Both dishes look great!! I’m making some tonight. Don’t know which one might do both lol 😂. Thanks for sharing!
You are one of my favorite channels. It’s your personality and no nonsense.
Thanks so much for the kind words.
Just tried this recipe (with sauce) and it was amazing. This is probably the 4th or 5th time I’ve tried to make sausage and peppers, and the first time I actually enjoyed the result.
Thanks for the tips!
Awesome! Thanks for the feedback.
❤️❤️ your humility! "Better cook"
Restaurants have been referring to Cooks as Chefs...really annoying.
You are so good at this. Keep the videos coming. Thanks.
Thanks a ton!
i started watching your videos for the recipes i stayed because of your style of teaching bravissimo!
Love this recipe.
Absofrigginlutely love your channel! Best way to show how to cook Italian food (my favorite) and you make it so easy! I'm from the east coast and now southwest! I miss some of the items you use but I make due! So enjoy your attitude and knowledge!
Glad you're enjoying the videos!
Dude I just found our channel this week… I like your style a lot and appreciate your approach to cooking, We cook a lot of the same. Thank you for the great videos! Keep up the good work
Thank you very much and welcome to the channel!
I made a version of this with Italian sausage infused with broccoli rabe and Romano cheese. The cheese added to the sauce and gave it a fantastic flavor. Basically, added sausage to a Dutch oven and browned it in EVOO. Set aside with the liquid. Browned onions in same pot. Added red peppers, chicken stock, Tony C's Creole spice and herb seasoning, salt and pepper. Added the sausage and liquid back and cooked till peppers were soft. Delicious!
I recently found your channel. LOVE everything you do. Have referred you to so many friends. I tell them it is like being in your kitchen
Thank you so much and glad you're enjoying the channel!
Love the channel, really enjoy your style. Keep up the great work
Thanks for checking out the channel! Appreciate the support!
I'll be making this for dinner AGAIN tomorrow night, everybody loved it when I made it the first time. THANK YOU!
Like your thought process! Short, wanting someone to be all they can be; a good teacher!! Thanks
100%. My recipes are meant as just a start.
I live in MN...There are new a few places that now use fennel in their house made sausage...It is a nice flavor to enhance the sausage taste...This one of my favorite things growing up..
Made the no sauce version ...super easy. My onions released a LOT of liquid so not as much oil used.
I wrestled in High School and a common thing at the concessions stands was Sasuage and Peppers(i’m from Long island too 🤝) and it’s easily one of my favorite quick easy meals. But now that I cook myself and I don’t eat pork I just substitute it w cajun andouille chicken sausage
so much eye candy in this video lol....the music and the vibes, presentation and simplicity and amazing food is why I'm here! :)
Love your recipes! I grew up in the rust belt of Youngstown, OH which was 95% Italian, and these recipes bring back memories. I would add maybe a cup of white wine instead of the water to deglaze and speed up the cooking.
I cannot wait to make this (no sauce). I live your channel. A few chores around the house and then the grocery store for sub rolls! I've always got sausage on hand.
I hope it turns out great!
Maybe I’m obsessed with keeping the best possible edge, but it sends shivers down my spine to see anyone scrape the blade across the cutting board.
You are right. The edge shouldn't be dragged like that.
@ Fake Bobby, I hear your comment loud and clear!
I just found your channel , was looking for a new way to cook sausage and peppers. Bro you are fire!!! definitely underrated channel, keep it up you will be going to the moon and thanks you for listing the ingredients in the below section. I hate having to reverse engineer cooking video for the ingredients. Will be watching your channel from now on.
Thank you man! I always include the ingredients and instructions in the description when I don't have a printable recipe on my website. Really appreciate the support!
Love your channel! Topnotch recipes, great video quality, and you’re a natural on camera.
I very much appreciate it!
I dont understand why you dont have more subs. Im a Portuguese guy and i have learned way more about Italian cooking from this channel than any other.
Thanks for the support!
You have a very nice personalty. I find your videos soothing. And I can smell the food from here! Keep up the good work.👍
Thanks for the kind words.
Good content , keep it up man. My Italian friends are impressed.
Thank you man!
Love your channel Sir, and your style of cooking.
Thanks so much!
Nice channel. Just found you and subbed. Keep up the good work. I love how your directions are short and sweet. You have a nice personality and you don't babble on about random stuff lol.
Thank you! I do babble somewhat, but not quite as much as some I guess, haha. Appreciate you subbing and watching!
Grazie paisan! From a native Staten Islander
Delicious! I used chicken Italian sausage , veggies & a hot dog bun (No hoagies at the moment) 😁. Came out great! I also love your tone & philosophy on cooking! Thanks Again with a full belly!
That all sounds great. I'm glad you're liking my style. I always try to stress that there are plenty ways to do things and turn out great dishes.
I love watching your videos! 👨🍳
Thanks very much!
I made the oil version and didn't cook the peppers as much as I usually do and it makes a huge difference in the taste of the dish. Excellent base recipe!
Thanks very much!
There is definitely a flavor difference between crisp tender bell peppers and ones cooked so long they become stewed.
Cool guy. And this looks good. Making it tomorrow 😋
This guy is THE BEST!!! This is the food of our family. So delicious.
Thanks very much!
I’ve watched your channel a 6 different times. Today I decided to subscribe. As a 1/2 Sicilian 1/2 Irish but brought up 100% Sicilian I’m really digging your show. I grew up in Chicago and moved to Northern Wisconsin 40 years ago. So needless to say 90% of the good cooks have passed on. And I just don’t get back to Chicago all that much anymore. Loving our safety in Wisconsin just to much. My wife is 100% Polish but she was around my Grandmother & Mother enough to get headed down the right path. Some dishes I can’t tell. My wife makes amazing stuffed artichokes . So my wife is definitely going to get introduced to your awesome channel. As we are retiring in the net 12 months cooking can be a great pastime for us . I’m so happy to have found your channel. It is going to play a part in our retirement relationship. Here at Home, the Cabin , or Snowbirding in Florida. We can take you anywhere we go.
God Bless & bon appétit 😊
My mom is from NY, my Dad and I are from NO. It's nice to have more exposure to some of the dishes my mom would cook for me as a kid.
I'll grill my sausages outside. Any weather when I make this. Great channel. Bless.
I make the sauce version to have with rigatoni, rice or spaghetti sometimes. Without sauce I like for a nice hero sandwich! I grow orange peppers in my yard. They're so good! They go from Green to Orange to red!
Yes the sauce version is great for pasta. I'm the same way hero for the non sauce. Thanks for the comment!
I am so glad I am a subscriber. While I wont make this meal, I immensely enjoyed watching it.
I'm glad you're here.
Awww, l was waiting to see your adorable kids do a taste test... Personally, l prefer my Sausage & Peppers without the sauce. Thank you for another wonderful video.
I can actually SMELL this video 😍 Cheers from Jersey!
Thanks! Hard to beat the smell of some good sausage and peppers😂
I was originally taught to put the one with oil on top of cornbread, but my preferred method is to put it on top of cooked egg noodles. I boil the noodles, then drain them. Then, I add a little bit of olive oil or butter, and Italian seasoning to the noodles and put them on the plate, then put the sausage and pepper mixture on top.
great video! i like to de-glaze my no sauce version with white wine/chicken broth 50/50 roughly for that extra depth of flavor - and FYI Sclafani is based out of Norwalk Connecticut - great company!
Thanks for the info and for liking the video.
Would you be willing to do a video on tomato paste/puree/etc? I'm always overwhelmed by all the brands and types at the grocery store, having u recommend a brand and talking about your selection a bit was so helpful!
Here is a video I did on that exact subject: th-cam.com/video/HLaCr1RL8j0/w-d-xo.html
I just finished making the sauce version. I think a whole can of paste is too much. I also used white wine instead of water to steam the peppers.
But after all was said and done I used a whole can of the tomatoes instead of half and I even added some stock to the mix at some point. And still the sauce is super thick.
I can't even imagine yours lol.
Thanks for the recipe my friend. Think I got some tweeking to do for my liking.
So I was making this and heard you talk about peppers and eggs and don't get stuck on following a recipe exactly. Well I combined both and loved every bite.
Hey Bob! That's a great idea to combine this with some eggs! I have a separate pepper and egg sandwich video too right here: th-cam.com/video/in7h2MAzBh0/w-d-xo.html
love the options you give, both are good depends on the mood which one you want. sometimes I chocolate syrup on my vanilla ice cream sometimes just want vanilla ice cream, or sometimes i want mayo and barbecue sauce on my bologna sandwich sometimes just mustard. Love the seeded rolls to hard to find around where I shop. Those both look so good if were doing to myself tonight would be in mood for no sauce. keep up the good work. really enjoy your chanell look forward to the catch tore video
I say the same abouT
Experimenting and also taking someone's recipe and making your own version.and changing it up too.both looks great!
And thanks.will be watching more.
Thank you! One must always improve a recipe to their exact liking.
the first one i do something very similar, but i add some balsimic vinnegar. When it cooks out the vinnegar adds a nice sweet acidic taste to the vegatables and sausages. Also to be honest, it is much easier if you do them in the oven, and stir them half way, but your method is great just more complex.
I often make the "no sauce" version during the summer. I can put the sausages on the grill. And the onions and peppers in a frying pan on the top rack. Then slap it on a hotdog bun with spicy brown mustard. When it's too cold to grill, I make the sauce version. Serve it up with a side of garlic bread. Either way, it's delicious.
OMG I didn't know about the poking holes in the sausage! Thanks.
I like to do these on the grill can spoon the sauce on I have a sauce pan I put in the grill while cooking the sausage and veggies close the lid sauce gets some smoke ramps it up a notch flavor wise.
Loving this channel
Thanks very much!
Great channel with an engaging and personable host. Love it.
I appreciate that!
Super relaxing video
Thank you! Glad you liked it!
Are you a professional chef? It seems like you are the way you cut etc. Or was grandma your main teacher? I also agree with the other comment this channel is excellent. Don't give up I think with your talent you will get big
No, I am not a pro chef. I learned from my Grandmother and did work in a number of food places when I was very young. I've just always wanted to learn about cooking. Thanks for the compliment and I have every intention to keep posting videos🙂
Just found your channel. Formally from Deer Park N.Y. Been binging all day trying to catch up. I am jonesing for peppers and eggs.
Thanks for liking the channel!
I slow cook in a pan, my sausage, add potatoes carrots red pepper and onions. A little extra fennel, some cheese and then balsamic vinegar. Cover. All the veg have that fennel balsamic flavor. Excellent.
Heya chef! Just found your channel, and loved the video! Will be trying the sauce version soon
Question that I have, you said your links were frozen. If they’re thawed out, would we still back for 25 mins? Or less?
Bake*
Maybe a bit less time. Pork sausage cooking time isn't too critical. Thanks for liking the video,
I do buy tubes of Cento tomato paste simply because I don't go through it fast enough. It seemed like back when I would buy the little cans the half that went back in the fridge always spoiled before I got to it again. The tubes reseal very well.
The tubes are great for that purpose, but I do run through the cans pretty quickly.
I've never had this dish with sauce but sausage and peppers is a favorite of mine.
i've been cooking since i was 11 or 12 and i never tried the sausage and peppers in gravy / sauce. i will trying that tonight.
Hope you enjoy it!
I have the same backsplash in my kitchen 😀
This is our dinner tonight!❤
I really enjoy watching u cook up this fantastic meal. I love ur voice..I bet ur a great wife n mom..
I love this with or without sauce but like you said you need good sausage . I find the best around me is from Utica or syracuse NY .
Yeah it all comes down to the sausage quality. At some point I am going to do a homemade sausage series. That way everyone can have a good starting point with these recipes.
I'm from Wisconsin we have Johnsonville Sausage that does a great sweet Italian with Fennel and a great Hot version in or out of casings my mouth is watering dude
Thanks very much!
Those would be the most badass hotdogs ever! Looks great as always 👌
Thanks man! Always appreciate you watching my videos!
Good stuff. Buddy. I do both versions myself.
And of course, my pork comes from A and S . Lol. I’m in the “Park”.
Thanks man! A&S has some great stuff.
Just made the no sauce version for dinner with added fennel and garlic, all three of us have food belly babies :) thanks for the pro tips!
Great to hear!