Ina Garten’s Sausage and Peppers involves cooking sausages with sweet bell peppers and onions, often seasoned with garlic and Italian herbs. The sausages are usually browned and then simmered with the peppers and onions, creating a savory, hearty dish. Ina Garten’s version highlights her trademark easy-to-follow, yet refined, cooking style, resulting in a dish that’s accessible for both novice and experienced home cooks alike.
Ingredients
Sausage: You can use sweet Italian sausage for a milder taste or opt for spicy sausage for more heat. The sausages are usually either pork-based or chicken-based, depending on your preference.
Peppers: Sweet bell peppers are commonly used. You can choose a mix of colors—red, yellow, and green—providing both visual appeal and varying levels of sweetness.
Onions: Yellow or red onions work well in this dish.
Olive Oil: Used for sautéing the vegetables and browning the sausages. y.
Garlic
Variations in Sausage Choices
Sweet Italian Sausage: This is the classic choice for a slightly milder flavor. It’s often seasoned with fennel and other Italian spices.
Spicy Sausage
Chicken Sausage: A lighter alternative to traditional pork sausage, chicken sausage works well if you’re looking for a lower-fat option or simply prefer the taste.
Optional Add-ins
- Herbs
- Spices
- Tomatoes
How to Make Ina Garten Sausage and Peppers
Prepare the Ingredients
Start by slicing the bell peppers and onions into thin strips. Mince the garlic, and slice the sausages into bite-sized pieces (if you prefer them chopped before cooking, or keep them whole if you want to slice them later).
Cook the Sausages
Heat olive oil in a large skillet or pan over medium-high heat. Add the sausages and cook them until they are browned on all sides. Once cooked, remove the sausages from the pan and set them aside. If you like, you can cut the sausages into smaller pieces at this stage or leave them whole, depending on your preference.
Sauté the Vegetables
In the same pan, add a bit more olive oil if necessary. Add the sliced onions and peppers, cooking them until they become soft and slightly caramelized, about 8–10 minutes. Add the garlic and sauté for an additional 1–2 minutes until fragrant.
Combine the Sausages and Veggies
Return the cooked sausages to the pan with the peppers and onions. Stir to combine everything evenly. If you’re adding any optional ingredients like herbs, spices, or tomatoes, now is the time to incorporate them into the mix. If using tomatoes, allow the mixture to simmer for 5–10 minutes to allow the flavors to meld together.
Simmer and Serve
Once the sausages are cooked through and the flavors have melded, the dish is ready to serve. You can garnish with fresh herbs like basil or parsley for added color and flavor. Serve it as is or with a side of crusty bread or over pasta, rice, or polenta for a more complete meal.
Ina Garten Sausage and Peppers Pairings
What to Serve with Sausage and Peppers
Breads: Crusty Italian bread, baguettes, or ciabatta are perfect for soaking up any juices or sauce left on the plate. A soft roll or hoagie bun can also be used if you want to turn it into a sandwich.
Rice: Serve it over a bed of white or brown rice to absorb the flavorful juices from the sausage and peppers. For a more taste, try pairing it with wild rice or risotto.
Pasta: Sausage and peppers can be a great topping for pasta. Spaghetti, penne, or rigatoni work well to hold the chunks of sausage and peppers.
Side Dish Ideas
Salads: A simple mixed green salad with a vinaigrette or a refreshing cucumber tomato salad works well. You could also opt for a arugula salad with lemon dressing.
Roasted Potatoes: Roasted baby potatoes or potato wedges seasoned with rosemary, garlic, and olive oil complement the flavors of the dish. You can also opt for mashed potatoes for a creamier side.
Garlic Bread: Warm, toasted garlic bread or focaccia pairs beautifully, allowing you to enjoy every bite of the savory sausage and peppers.
How to Store Leftovers
If you have leftovers, store them in an airtight container in the fridge. Make sure the sausage and peppers are cooled to room temperature before sealing them. Leftovers should stay fresh for 3–4 days when stored properly in the fridge.
Freezing Sausage and Peppers
To freeze sausage and peppers, place the dish in an airtight container or freezer-safe bag, ensuring there’s minimal air to prevent freezer burn. Freeze for up to 3 months. When ready to eat, thaw the dish overnight in the fridge or use the microwave to defrost before reheating.
Reheating
When reheating sausage and peppers, the goal is to preserve their flavor and texture. Reheat gently in a skillet over medium heat, adding a splash of water or broth if necessary to keep the dish moist. Alternatively, you can reheat in the microwave in 1–2 minute intervals, stirring between each. Avoid overcooking, as it can dry out the sausages and peppers.
Healthier Options
Low-Fat Sausage Options
To make this dish healthier, opt for low-fat sausage varieties. Turkey sausage, chicken sausage, or plant-based sausages are great alternatives that still deliver the savory flavors but with less fat content.
Using Less Oil or Alternative Cooking Methods
You can reduce the amount of olive oil used for sautéing the peppers and onions by either using a non-stick pan or opting for a lower-calorie cooking spray. Additionally, you can use grilling or baking as cooking methods for the sausage to cut down on oil usage and still achieve great flavor.
Gluten-Free and Dairy-Free Options
For those with gluten or dairy sensitivities, this recipe can easily be adapted:
- Gluten-Free: Choose a gluten-free sausage (such as chicken sausage) and pair it with gluten-free bread or rice.
- Dairy-Free: The dish is naturally dairy-free, but if you plan to serve it with bread, ensure it’s dairy-free or opt for a gluten-free dairy-free bread to accommodate all dietary restrictions.
Frequently Asked Questions
Can I Use Different Types of Sausages?
Absolutely! While Ina Garten’s recipe typically calls for Italian sausage, you can experiment with other types:
- Sweet Italian Sausage: Classic choice for a mild flavor.
- Spicy Sausage: For those who like some heat.
- Chicken Sausage: A leaner alternative.
- Turkey Sausage: Another healthier option with less fat.
- Vegetarian Sausage: A great plant-based alternative for a vegetarian or vegan meal.
How Can I Make Sausage and Peppers Spicier?
If you love extra heat, here are some ways to spice up the dish:
- Spicy Sausage: Use hot Italian sausage or chorizo.
- Add Hot Peppers: Incorporate spicy peppers like jalapeños, serranos, or banana peppers.
- Red Pepper Flakes: Sprinkle red pepper flakes in the sauce or on top of the cooked sausage and peppers.
- Hot Sauce: Add a few dashes of your favorite hot sauce to the dish during cooking or as a topping before serving.
Can I Make This Dish Ahead of Time?
Yes, sausage and peppers can be made ahead of time, which allows the flavors to meld together. Here’s how:
- Make Ahead: Cook the sausage and peppers as usual, let them cool, and store them in an airtight container in the fridge for 2–3 days.
- Reheat: When ready to serve, reheat the dish on the stove or in the microwave. You may want to add a splash of broth or wine to keep it moist while reheating.
- Freezing: If you want to freeze the dish, let it cool completely, then store it in an airtight freezer-safe container for up to 3 months. When reheating, thaw it in the fridge overnight and warm it on the stove.
More Recipes
Ina Garten Sausage and Peppers
Ingredients
- 1 ½ pounds about 6 links Sweet Italian Sausage (Substitute with spicy or chicken sausage if preferred)
- 3 large Bell Peppers 1 red, 1 yellow, and 1 green, sliced into thin strips
- 2 medium Onions yellow or red, sliced into thin strips
- 2 –3 tablespoons Olive Oil
- 3 cloves Garlic minced
- ½ teaspoon Salt or to taste
- ¼ teaspoon Black Pepper or to taste
Optional Add-Ins
- Herbs: 1 teaspoon dried oregano or 1 tablespoon fresh basil or parsley chopped
- Spices: ¼ teaspoon red pepper flakes for heat, if using sweet sausage
- 1 cup canned diced tomatoes or 2 medium fresh tomatoes chopped
Instructions
Prepare the Ingredients
- Start by slicing the bell peppers and onions into thin strips. Mince the garlic, and slice the sausages into bite-sized pieces (if you prefer them chopped before cooking, or keep them whole if you want to slice them later).
Cook the Sausages
- Heat olive oil in a large skillet or pan over medium-high heat. Add the sausages and cook them until they are browned on all sides. Once cooked, remove the sausages from the pan and set them aside. If you like, you can cut the sausages into smaller pieces at this stage or leave them whole, depending on your preference.
Sauté the Vegetables
- In the same pan, add a bit more olive oil if necessary. Add the sliced onions and peppers, cooking them until they become soft and slightly caramelized, about 8–10 minutes. Add the garlic and sauté for an additional 1–2 minutes until fragrant.
Combine the Sausages and Veggies
- Return the cooked sausages to the pan with the peppers and onions. Stir to combine everything evenly. If you're adding any optional ingredients like herbs, spices, or tomatoes, now is the time to incorporate them into the mix. If using tomatoes, allow the mixture to simmer for 5–10 minutes to allow the flavors to meld together.
Simmer and Serve
- Once the sausages are cooked through and the flavors have melded, the dish is ready to serve. You can garnish with fresh herbs like basil or parsley for added color and flavor. Serve it as is or with a side of crusty bread or over pasta, rice, or polenta for a more complete meal.