I’ve been making this dish for a while now, but it always felt like there was something missing in it. I had gone through a bunch of different recipes, but they were all variations of the same. It wasn’t until I got this great cookbook to review “Lidia’s Favorite Recipes by Lidia Bastianich” that it clicked, it wasn’t the ingredients that needed changing, it was the process. Her method of pre-sauteeing everything individually before putting it all in a roaster and into the oven for a final bake made all the difference. It’s now a dish so full of layered flavour, you can’t believe how easy it is to make.
One more thing, you can chalk this up as a healthy meal too, with nothing but a little bit of olive oil, and the natural fat of the meat used to cook it. The only problem I had last night was not making enough to keep everyone happy!
You are watching: Italian Style Sausage and Peppers
Here’s the cover of the cookbook. If you’re interested I’ll have a full review of it up in the next day (there are a LOT of cookbook reviews coming!).
And here’s the recipe I used. I did modify it a bit to suit us. For one, I’m not a mushroom fan, and seeing as I’m the cook, I don’t have to use them. I also add potatoes, the few times I’ve tried variations of this without potatoes, Bo’s felt like there wasn’t enough substance for there to be a whole meal, and I think he’s right.
First thing, drizzle some olive oil in a pan and get it just smoking.
Toss in your Italian sausages.
Cook them, turning occasionally, until golden brown on all sides.
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While the sausages are cooking prep everything else. Peel a heads worth of garlic cloves, then give them a quick smash with the back of your knife. You also have to slice up an onion, which I forgot to picture. You just want nice big chucks, so that the individual petals are a bite each.
There’s the sausages out of the pan. The peppers I used were a mix of red, orange, and yellow super sweets (the kids favorites). You can see the potatoes on the left. I found some small “bistro white”. Which were kind of a cross between a regular white potato, and a fingerling (a really chubby fingerling) so I peeled and sliced them in quarters length wise. If you use regular white potatoes, just cut them into really chunky wedges.
Now, I let the sausages rest for about 5 minutes while I finished prepping the rest of the veggies, then I sliced them into rounds and tossed them back into the pot, just to get a nice golden crust on every bite. I like all the pieces in this to be bite size when it’s done, so you can just dish it up and go at it with a fork.
When the sausage is done use a slotted spoon to get them out of the pan (in order to retain all the fat in the pan), and toss them into your roasting dish. I know it looks empty now, but have faith.
Now, throw your potatoes in the pan. Give them a stir every few minutes over medium heat, until lightly browned and crisp on the outside. You can add a little bit of salt and pepper here to season if you’d like.
Looking beautiful!
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Toss them into the pan with the sausage. See, it’s looking better already!
This was happening behind me while I was cooking.
Now toss in your sliced peppers and onion, and the slightly crushed garlic. You’re just going to stir this over medium heat until everything starts to soften up a bit and gets a bit of colour. If it seems like it’s sticking to the pan, you can add a little bit more olive oil. Season with a little bit of salt and pepper here too.
Toss everything into the roasting pan and give it a good stir. I like to add a little bit of italian seasoning here too. Pop it in the oven for 20 minutes, giving it a stir half way through so that nothing sticks.
All the roasted veggies pick up so much flavour from the sausage, it’s unbelievable really. This has always been a go-to in a pinch for me, and it’s nice that now, thanks to Lidia, it tastes just as good as I thought it should!
New Pictures! This time around I cut the potatoes a bit smaller, into chunks more than wedges. I ended up with fewer over done edges, and they cooked up a bit faster.
Here’s your printable:
Source: https://gardencourte.com
Categories: Recipe
