Italian Sausage and Peppers

Course Sandwiches & Snacks

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 507

Author Christina Conte

Italian sausage and peppers is a dish that makes a fantastic weeknight meal. or dish for a weekend barbecue. Serve with or without bread.

Ingredients

4 links Italian sausages hot or mild
1 ¼ lbs sweet peppers (long peppers or Hatch chiles, see notes) washed, stem and seeds removed and cut into wide slices - see photos
2 Tbsp extra virgin olive oil (more as needed)
½ tsp salt (just a suggestion, please salt and taste)
½ onion (OPTIONAL: large onion, sliced)
12 oz tomatoes (OPTIONAL: cherry, Roma, grape, etc. or even good quality canned tomatoes work)

US Customary - Metric

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Instructions

Place the Italian sausages on parchment paper in the air fryer and set to cook at 350° F (175° C) for 20 minutes (set timer for 10 minutes to turn over half way through cooking.)
Put the extra virgin olive oil in a sauté pan over medium to medium high heat and start adding the peppers. If you want onions, add them at the same time.
Fry, occasionally turning them so they cook evenly. Add more oil if needed.
The peppers will be soft when they are ready. Add salt as desired.
Might I add that these are excellent on their own in between two slices of fresh, crusty homemade bread, or a roll? Any type of sweet or mild pepper is so good this way!
In the same pan as you fried the peppers, add any type of cut up fresh tomatoes to a pan of heated olive oil (with or without garlic, as you desire.)
Cook until a quick sauce forms (about 5 minutes or so, we’re not making a sugo) and add salt and pepper (taste and add more as needed.) You can cook the tomatoes separately, if you have family or guests who won’t want the tomatoes, or you can cook them with the peppers.
If you want more detailed instructions on the latter, you can follow my peperonata recipe, which is essentially what you’re making to serve on, or with, the Italian sausages.
Place a cooked sausage in a roll or bread, and top with plain fried peppers, or fried peppers and onions.

Notes

A thin fleshed pepper is best, Hatch chiles are good, but bell peppers will also work as long as they are cooked enough.
If you want to be certain the sausages are cooked thoroughly, use a meat thermometer to check for 165° F (74° C.)
Nutrition information does not include onion, tomatoes, bread or rolls
FREEZING: you can freeze the cooked sausages separately from the fried peppers/tomato and pepper combination. They both freeze well.
If you are going to make this recipe, I suggest going back to the post (without using the JUMP TO RECIPE button), as there are step by step photos and helpful tips to ensure a great end result.)

Nutrition

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