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Kosher Italian Sausage and Peppers Recipe - Italian-American recipe
There's something deeply satisfying about the aroma of sausages and peppers sizzling in a pan. This kosher version of the Italian-American classic brings all that comfort food appeal to your table while following kashrut laws. I've been making this dish for years, and it never gets old. The key to great sausage and peppers isn't complicated, but there are a few things that make all the difference. First, you want to brown those sausages properly before adding anything else to the pan. Don't rush this step. Let them get that beautiful golden color on all sides. That fond (the browned bits) becomes the foundation of flavor for everything else. I use kosher Italian-style chicken or turkey sausages here, and honestly, they're just as flavorful as the traditional pork versions. The fennel, garlic, and other spices give you that authentic Italian taste. Bell peppers work best for this dish. I like using a mix of red, yellow, and green peppers for color, but feel free to use whatever you have on hand. The peppers should get soft and slightly caramelized but still hold their shape. This dish works beautifully over pasta, tucked into crusty Italian bread for sandwiches, or served alongside polenta. I often make extra because it tastes even better the next day. The flavors have time to meld together, and reheating it is simple. Just warm it gently in a pan with a splash of broth or wine if it seems dry.
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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

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.