I remember the first time I made this dish.. I was facing what many of us face when we feel as though we are running out of things to make for dinner.  I called my mom and as she ran through a list of random dishes off the top of her head (based on the ingredients I had on hand), I remember thinking that I’d made every one of them.  Finally, she said, how about sausage & peppers??

To tell you the truth, I’d never made sausage & peppers before and I wasn’t even sure where to start.  This was about 12 years ago when I first started cooking routinely and was quickly realizing that I was falling in love with it.

My mom rambled off a simple recipe and it turned out to be a hit.  I put it on my list of staple trays to make when I hosted our annual Father’s Day BBQ.. and out of the blue one night while my mother prepared for one of her own BBQ’s, my father began raving about my sausage & peppers.  Ever since than.. it’s a given that I’m bringing the S&P’s! ?

Through the years, I’ve placed my own twists and turns on it, and these days.. my mother often asks me for the recipe.. Surprise, surprise! ?

For my grandparent’s upcoming BBQ Birthday Bash, I made two trays and to say they went like wild fire.. would be a serious understatement!

So here is the recipe to date.. I can’t promise I won’t add any additional twists and turns to it because I make it so often and I love it so much, but I promise to keep you posted if and when I do! ?


Serving Size: (serves 6)

Sausage & Peppers

Sausage & Peppers


  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 4 long hot Italian peppers
  • 2 sweet onions
  • 7 sweet sausage links
  • 1/4 teaspoon sea salt
  • fresh cracked black pepper to taste
  • 1 teaspoon fennel seeds
  • 1 teaspoon red pepper flakes
  • 1 teaspoon parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 cup apple cider vinegar
  • 1/2 cup water


  • Preheat the oven to 350 degrees. Rinse the peppers and pat them dry. Dice the bell peppers and Italian peppers up into medium size pieces and place them in the a rectangular pyrex dish. Quarter the onions and place them in the tray as well. Place the sausage in a case iron skillet. Over medium heat, brown the sausage on all sides. Once they are browned on all sides, transfer them to a cutting board and let them rest for 15 minutes. Then slice the sausage into medium size pieces and place it in the baking dish. Season with the sea salt, black pepper, fennel, garlic powder, onion powder, red pepper, and parsley. Pour the apple cider vinegar into the cast iron skillet. Over medium-low heat, scrape with a wooden spoon until all the sausage renderings are mixed in. When the skillet is clean, pour the vinegar over the sausage & peppers and add the water to the dish as well. Bake in the oven for 40 – 45 minutes, tossing a few times, to ensure it cooks evenly. Just before serving, place it under the broiler on high for about 10 – 15 minutes, and continue to toss, so it doesn’t burn.


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