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Brooklyn Style Sausage and Peppers

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Prep:

Cook:

Level: Easy

System:

4

Description

This is another memory of my childhood. When I was a kid in Brooklyn, New York, the Italian-American communities would each hold a festival or “feast” to honour the patron saint of that community. But no matter which “feast” you went to, you could be assured that Sausage and Peppers were being sold. These usually consisted to grilled whole sausages in an “Italian” roll, smothered in grilled onions and bell peppers .

Ingredients

  • 4 whole Italian Sausages, 2 Hot And 2 Sweet
  • 4 whole Green Bell Peppers, Cored And Seed And Cut Into 1/4-inch Rings
  • 4 whole Yellow Onions, Peeled And Sliced Into 1/4-inch Rings
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon Butter
  • 2 Tablespoons Good Red Wine Balsamic Vinegar
  • 4 loaves 10-inch Long Italian Rolls Or Baguettes

Preparation

1. Heat a heavy skillet over medium heat. Add about 2 tablespoons of olive oil and a tablespoon of butter. Add as many of the sliced onions as will comfortably fit in the skillet (we are going to caramelize the onions, so don’t crowd them too much). Sprinkle with salt and freshly ground black pepper and sauté the onions, in batches, until they are nicely browned (caramelized). Remove the caramelized onions to a bowl and repeat the procedure with the next batch. Continue, adding additional oil and butter as necessary, until all the onions are cooked.
2. In the same skillet as the one the onions were cooked in, cook the peppers in a similar manner, but don’t brown the peppers as much.
3. When all the peppers and onions have been cooked, return them both to the skillet. Mix the onions and the peppers together so they are evenly distributed. Stir about 2 tablespoons of balsamic vinegar into the mixture and cook, stirring, for about a minute or two to allow the balsamic to flavour the entire mixture. Remove the onion and pepper mixture to a large bowl.
4. Heat a grill (or cast iron skill) over medium heat, place the sausages on the grill and cook until they are richly browned on all sides. When the sausages are cooked, re-warm the onion and pepper mixture and distribute it on a serving platter. Place the cooked sausage on top of the mixture.
5. The sausage, peppers, and onions can either be served on a plate and eaten with a knife and fork, over pasta as a sauce (add water or chicken broth in step 3 to thin the sauce out), or they can be served as they are in Brooklyn at Italian feasts: by slicing the rolls down the middle, placing a sausage in the slit and covering it with the onion and pepper mixture, hot dog style.

3 Comments

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Avatar of calou84523

calou84523 on 4.9.2010

Hope you do, it makes a little different pasta sauce but change is sometimes good!

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minniewheat on 4.8.2010

One of my favorites to make. We usually have this about once a month or so. I still remember the joy in my heart as I “cracked the code” on how to make these festival treats. Just a note for those who like the sausage to be especially tender, I have found that if you cook in a slow cooker for a few (3 hrs) on low, and then grill the sausage about a minute on each side, they melt in your mouth. I love the idea of putting some broth in with them to make a sauce for pasta! I’ll be trying that soon!

Avatar of josans

josans on 4.5.2010

I tried this and found it to be simple to make and to have a very authentic taste. I remember attending feast days in Brooklyn and the smell and taste of the sausage and peppers being made and sold there during the feast. So in addition to the ease of assembly and the flavor I had the opportunity to relive those feast days of long ago. It is fun to see how tastes and smells can bring back memories so you almost feel like you are there. That happened for me with this recipe.

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