Well that title is a mouthful, but it definitely beats a simple “sausage & peppers,” and it definitely gives a better description of what is probably my signature dish.  Out of all the recipes I have worked hard at creating, this one is everyone’s favorite.  It is one of the easiest dishes to make and it’s always a hit.  I get more requests for this recipe than any other recipe.  Anytime someone has a baby or loses a loved one, or hosts a BBQ, I send or bring a tray of my sausage & peppers, and it never fails, I always get a text afterwards, asking me for the recipe.  I myself, love this version over any other version I have ever tasted.  If ever I have the opportunity to compete on “Beat Bobby Flay,” I’m pretty sure I’d show up with this signature dish in my corner, but I’d probably have to make some homemade sausage to slay the Flay.

Anyway, the original recipe was given to me in a pinch by my mom, but over the years I’ve tweaked it a little.  Sometime I make it with hot Italian sausage, at times I’ll add some long hots.. this time, I added some jalapeno’s and potatoes because it’s my turn to host this week’s cousin night, and I wanted to put a little twist on my signature dish because everyone coming over tonight, has had it many times before.. And the fact that they are still excited about it.. speaks volumes.

One of the things I love to do, is make grill marks on the sausage.  You can do this on the grill or with a grill pan.  I actually used my Lodge cast iron grill pan for the sausage in these pics.  It only takes a few minutes to get some really good grill marks and they make a beautiful presentation.  Plus, they give the skin an extra special flavor.  I also bake this dish in the oven after I chop everything up, and because I use a tangy mixture of apple cider vinegar and water, this dish is never oily.  Not to mention, it takes under an hour to make from start to finish.

I figured I would share this delightful dish with you guys, just in time for Memorial Day weekend which is just a blink away because it’s easy to make, feeds a crowd, virtually no clean up, and btw, there’s never any leftovers to find room for.  You can add the potatoes or do without, serve alone or pick up some GF rolls and make some lovely sandwiches, and you can make it hot, sweet, or half in half.  No matter what spin you put on it, everyone is going to love it, but be prepared to provide the recipe

because half the party is going to be asking for it.. just remember, I warned you!

Sweet Italian Sausage with Crispy Potatoes and Roasted Italian Tri-Color Peppers and Onions

serves 6-8

Ingredients

  • 16 Italian sausage links
  • 3 red bell peppers, seeded and quartered
  • 3 orange bell peppers, seeded and quartered
  • 3 yellow bell peppers, seeded and quartered
  • 2 jalapenos, sliced
  • 1 1/2 large onions, quartered
  • 1/2 teaspoon sea salt + some to sprinkle on the potatoes
  • pinch of red pepper flakes
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon fennel seeds
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • handful of fresh parsley, rough chopped
  • 5 small russet potatoes
  • 2 cups cooking oil (I used avocado oil)

Instructions

  • Place the sausage links (whole) on a grill, grill pan, or in a cast iron skillet for a few minutes to brown them on either side.  I prefer the grill or grill pan because I like the grill marks
  • Preheat the oven to 350 degrees
  • Place all of the ingredients in an oven proof baking dish
  • When the sausage is browned, slice it into 1 inch slices and place on top of the medley
  • Bake for 45 minutes or until sausage is cooked through and no longer pink
  • Switch to broil on high for a few minutes, about 2-3, to brown the top
  • Thinly slice the potatoes (I used my Kitchen Aid mandolin)
  • Heat the oil in a saute pan over medium high heat.  Once the oil begins to ripple, add the potatoes in batches.  Be careful not to overcrowd.  Potatoes should be able to float around the pan, so they do not stick or burn.  Once they begin to turn golden brown, remove them with a slotted spatula.
  • Place them on a dish lined with a paper towel and sprinkle with sea salt.
  • Allow them to dry before placing them on top of the sausage & peppers

* If you are going to cut this recipe in half to serve 4, use 1/4 cup of apple cider vinegar, and 1/4 cup water.  Cook times will remain the same.

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