Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Kosher Italian Sausage and Peppers Recipe

By /
Jump to Recipe Print Recipe

✓ Pesach-friendly. Look for a Pesach hechsher on: wine. Pesach recipes and menu planner

Meat (Fleishig)

Sausage and peppers is an Italian-American classic. Kosher Italian-style chicken or turkey sausages are browned, then cooked with sliced bell peppers, onion, garlic, tomatoes, white wine and herbs until the peppers are soft and sweet.

Brown the Sausages Well

Don’t rush the browning: let the sausages get golden on all sides. The browned bits in the pan become the base of the sauce. Remove the sausages, cook the peppers and onion until soft, add the garlic, wine and tomatoes, then return the sausages to simmer together.

Kosher Notes

This is a meat (fleishig) recipe. Use sausages with a reliable hechsher and a kosher wine, or replace the wine with chicken broth. Serve over pasta or polenta, or in Italian rolls, without cheese.

Leftovers

It tastes better the next day and keeps for 3 to 4 days.

Kosher Italian Sausage and Peppers Recipe
This kosher version of classic Italian sausage and peppers delivers all the comfort food flavor you crave using chicken or turkey sausages.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Italian-American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1.5 pounds kosher Italian chicken or turkey sausages
  • 3 large bell peppers mix of red, yellow, and green, sliced into strips
  • 1 large yellow onion sliced
  • 3 cloves garlic minced
  • 3 tablespoons olive oil
  • 1 can diced tomatoes 14.5 oz, drained
  • 1/2 cup dry white wine optional
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes optional
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons fresh basil chopped, for garnish

What I use for this recipe

As an Amazon Associate I earn from qualifying purchases.

Method
 

  1. Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat.
  2. Add sausages to the pan and brown on all sides, about 8-10 minutes total. Don't move them too quickly - let them develop a good golden color. Remove sausages to a plate.
  3. Reduce heat to medium and add remaining tablespoon of oil to the same pan. Add sliced onions and cook for 3-4 minutes until they start to soften.
  4. Add bell pepper strips to the pan and cook for 5-6 minutes, stirring occasionally, until peppers begin to soften and get slightly caramelized edges.
  5. Add minced garlic, oregano, basil, and red pepper flakes. Cook for 30 seconds until fragrant.
  6. Pour in wine if using, and let it simmer for 2 minutes to cook off the alcohol. Add diced tomatoes, salt, and pepper.
  7. Return sausages to the pan, nestling them among the peppers and onions. Reduce heat to medium-low, cover, and simmer for 10-12 minutes until sausages are cooked through and peppers are tender.
  8. Taste and adjust seasoning as needed. Garnish with fresh basil before serving.

Notes

This dish keeps well in the refrigerator for 3-4 days and actually tastes better the next day. Serve over pasta, polenta, or stuff into Italian rolls for sandwiches. You can substitute the wine with chicken broth if preferred. For extra flavor, use a mix of different colored bell peppers.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 380
% Daily Value*
Total Fat 24g 31%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 890mg 39%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.

You Might Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

Scroll to Top