Sausage and Peppers

Name: Sausage and Peppers
Yield: serves 6 to 8
Ingredients: 2 tablespoons extra-virgin olive oil; 12 sweet Italian sausage links (about 3 pounds); 8 garlic cloves, crushed and peeled; 4 hot pickled cherry peppers, stemmed, halved, and seeded (leave some of the seeds in if you like the heat); 3 small onions, peeled, cut into wedges attached at the root end; 1 pound mixed mushrooms, halved (button, cremini, shiitake); 3 red, yellow, or orange bell peppers, quartered, or cut into sixths if large; 1/2 teaspoon kosher salt

December 14, 2011

I am sure all of you have had some version of sausage and peppers, but this one is easy to make, and the sausages remain juicy. The idea is to cook the sausages and vegetables separately, and then combine them at the end. Even though sausage and peppers seem to be quintessentially Italian, peppers are a New World food and were introduced to Italy only after the discovery of the Americas. Italians quickly made them their own and incorporated them on their table. So, when they came to America as immigrants, peppers were abundant and used with excess in many of the Italian American dishes. They are now ubiquitous at every Italian street fair.

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