Sausage and Peppers is a classic dish that will feed a crowd and seems to be an Italian favorite. The thing I find funny is that I have eaten this dish at many restaurants and at many parties, but it never tastes the same. Every cook or chef seems to have their own secret way of preparing it. I have to say, my favorite by far…is Grandma’s way.

Recently, while spending time with Grandma Jean as she prepares some of her special dishes, I realized that she does not rush. She takes her time preparing all of her ingredients, and doesn’t really time or measure anything. She also seems to use ingredients that she has on hand, almost like she’s always ready for unexpected company. For the sake of my “need to know” mentality , I am analyzing her style and adapting it to my methods…..because I just cannot cook without a timer, or without measuring out my ingredients!

In case you missed the video of Grandma preparing her delicious sausage and peppers you can view it here

http://randsmeatmarket.com/2014/10/26/grandma-makes-her-sausage-peppers/

Be sure to watch all three parts, I think you will enjoy it!

 

Grandma Jean puts so much love into her cooking, yet makes it seem so effortless! It truly is her natural talent and we thank her for sharing with us.

Please click on the photos below to read step by step instructions. The full recipe and list of ingredients are posted below the photo gallery.

 

 

 

Keep in mind as you read these instructions that Grandma feels the need to cook for an army. She also cuts her ingredients in larger pieces. You can prepare this dish using half of the ingredients , cutting them into smaller pieces ; it will cook in half the time.  Just keep in mind …there will be no leftovers….and it may not taste the same!

You will need a very large roasting pan to prepare this amount of Sausage and Peppers. This recipe will feed about ten hungry eaters!

 

List of Ingredients:

From The Butcher, you will need 16 links of Sweet Italian Sausage- cut in halves

Six large peppers ( 2 red, 2 green, 2 orange) seeded and cut into nice size chunks

Two red onions cut into wedges

Six Idaho baking potatoes cut into nice size chunks.

One handful of fresh basil; chopped

Fresh or dried Oregano

Olive oil

Fresh ground salt and pepper

One 28 ounce can of crushed tomatoes

 

Pre-heat your oven to 400 degrees fahrenheit

Drizzle about a quarter cup of olive oil into the bottom of a large roasting pan. Next place your halved sweet sausage links into the pan.  On top of the sausage you may add your chopped peppers, onions, potatoes and fresh basil.  Sprinkle with about two teaspoons of dried oregano, and season with fresh ground salt and pepper.

Using a large spatula or wooden spoon, turn all ingredients to mix and coat with the olive oil.

Evenly distribute the entire can of crushed tomatoes over the top of sausage and veggie mixture. Drizzle with another quarter cup of olive oil. Cover with foil. Begin by roasting in your 400 degree oven for an hour. At the one hour mark, remove  the pan from the oven and turn ingredients with a large spatula. Loosely recover and return to the oven for another hour. At the two hour mark, remove from the oven, turn all ingredients with a large spatula and lower the heat setting to 350 degrees. Return the pan to the oven, uncovered, and cook for another half hour to one hour, depending on your oven. You will be able to pierce the potatoes with a fork when the dish is ready.

The “depending on your oven” part …is so important. I noticed that my oven at home cooks much hotter and much faster than grandmas. My thoughts are that by slow roasting this sausage and pepper dish, the flavors melt together and the sausage literally melts in your mouth. Therefore, I lowered my oven temp and cooked the sausage and peppers for the full three hours.

This dish is sooooo good! You will get rave reviews…so rally up the troups and cook up a storm! I’d love to hear how you make out!