Sausages with Peppers and Onions

Here is my recipe for Sausages with Peppers and Onions that I cooked up the other night for my neighbors, John and Marissa. It took less than 20 minutes, and I served it with a Cote du Rhone, followed by green salad, a nice cheese, and grapes. (I like Aidells Chicken and Artichoke Sausages)


  • Olive oil
  • 4 to 6 Italian sausages
  • 1 red onion, halved and sliced
  • 2-3 garlic cloves, minced
  • 4 red and/or yellow sweet bell peppers, cut in strips (without seeds or ribs)
  • coarse salt and freshly ground black pepper
  • 1/4 tsp. dried red pepper flakes
  • 1/2 cup dry white wine
  • 1/2 cup (or more) chicken stock
  • 1/3 cup Italian parsley, chopped


To cook the sausages, prick them with a fork and place them in one layer in a saute pan with a layer of olive oil. Cook the sausages over medium-high heat until they are golden brown on all sides. Remove from the pan and cut into 1/2-inch pieces.

Into the pan, put some more olive oil with the onions and peppers and half a teaspoon of salt. Cook stirring until they are soft. Stir in the garlic and cook for another minute. Stir in the white wine, chicken stock, and cooked sausages with red pepper flakes. Continue cooking and stirring until heated through, add salt and pepper to taste, and sprinkle with parsley. Serves 4.

Note: You can serve this over bruschetta, creamy polenta, or as a sauce for pasta. Or, you can boil, peel, and slice potatoes, and stir this in with more chicken stock. To make bruschetta, broil, grill, or toast thick slices of country bread; rub with a garlic clove, and pour over good quality olive oil. (It is important not to put the bread with garlic or olive oil back under the broiler because it will ruin the taste.)