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  • Andy

Sausage, Onions & Peppers

Updated: Apr 27, 2020

This recipe has evolved over the past few years and it's now ready to post.


6 to 10 Italian Sausage

4 large Italian Grilling Peppers

2 medium Onions

1 6oz can of Tomato Paste

1 cup of homemade Chicken Stock

1 cup Madeira

Avocado Oil

1 1/2 Tablespoons of Smoked Paprika

1 1/2 Tablespoons of ground Cumin

1/4 teaspoon Red Pepper Flakes

A hand full of fresh Italian Parsley, chopped

3 sprigs of Fresh Oregano

Smoked Salt and Pepper to Taste

Coat a large skillet with Avocado Oil and place on medium-high heat.

When the skillet is ready, place Sausage in the skillet and sear until deep brown on all sides.

While Sausage is grilling chop the Onions and Peppers

Once all Sausages are seared transfer to a plate and add Onions and Peppers to skillet and cook until soft.

Next add dried Spices, Salt and Pepper, and Tomato Paste and stir until the paste has melted and coated the Onions and Peppers

Now add the liquids to the skillet and bring to a boil, then reduce to a simmer.

Once the Sausage has cooled enough to handle, cut into 1-inch slices, then add to the skillet along with the Oregano Sprigs.

Simmer, uncovered, for about 25 minutes: you want the sauce to reduce by half and is nice and thick. Remove Oregano Sprigs and add Parsley, serve on toasted Italian bread.

Enjoy Cooking

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