A Weeknight Meal That Needs No Introduction

Ready in 30 minutes, sausage and peppers, paired with sunny-side-up eggs, can be just the thing for those nights when you just want something simple.

Comments: 29

  1. I grew up with this meal. It's genius. There's nothing to change or improve upon (sausages were never hot enough for my dad -- even in the 60s, when butchers made stuff to order, my mother would ask for extra hot). Serve with a semolina bread from your local Italian bakery (if you can find one) that you've "revived" in the oven at 325 for 5-6 minutes. And a fun (inexpensive) red wine. any nebbiolo would be perfect.

  2. Italian "frying" peppers are not as colorful as bell peppers, and not always available, but they taste better in this dish, when you can get them.

  3. yes yes yes about the peppers... the ONLY ones to use for Peppers and Eggs. Then of course, there's potatoes and eggs.... mmmm.

  4. One of my favorites. Sometimes I'll run out for a good Italian or French bread and make a sandwich. Or, I'll cut it into smaller pieces and put it on spaghetti with or with some gravy. Fresh Basil is a must. It's a quick meal to cook and flavorful beyond most of what passes for dinner.

  5. i have all these ingredients in my refrigerator right now and was planning on crumbling and browning the sausage, then adding the diced onions and peppers and adding tomato sauce and serving it with campanelle. now, not. i even toyed with the idea of making pappardelle using some 00 flour i got at the earthy crunchy groceria. this is way easier.

  6. Some people might have trouble digesting the bell pepper skins, so I plan ahead with this recipe. Just put two/three bell peppers on a pre-heated grill, no oil, just leave them there, turning as the skin gets black, (you don't have to watch the peppers, just smell for them burning) when totally black all over, just pop them into a covered bowl and wait a bit, the skins will easily separate from the pulp under running water. You can then refrigerate them for the next day and sliced red onions can also be refrigerated until the next day. PS: no problem for me getting sweet or hot sausage or red onions from Tropea! Don't hate me! :)

  7. Marcella Hazen recommends peeling peppers before cooking. I've tried this and they fry up silky after peeling. Faster and less mess than roasting.

  8. Joe M, I have tried the peeling as recommended by Marcella Hazan. It takes forever as bell peppers, at least those in Italy, are not smooth, but deeply curved and the juice sprays everywhere. And I recommended grilling and not roasting. So exactly what is faster than not watching bell peppers grill and just smelling for the burning every couple of minutes and turning them, then popping them into a covered bowl for a bit, then spending 5 minutes rinsing off the skins???

  9. A wonderful suggestion of a well filling meal. However, I would use plenty of garlic and grill the sausages gently, rather than fry them.

  10. I've always been embarrassed to ask this question but... are the sausage casings edible? I've always removed them before cooking.

  11. Definitely edible for almost all sausages you can find in the US (and the fine goods seller for the exceptions will tell you). Eat and enjoy!

  12. Been eating them casings-and-all for going on seventy years and they haven't killed me yet.

  13. @ Steve In my humble and non-expert opinion, yes, they are edible. Tasty when crusty from grilling.

  14. cut these sausages up and toss them into some bologanese spaghetti sauce with some cooked spaghetti noodels and you've got the best dish in the world. Spaghetti Bologanese with Italian Sauages baby yeah!

  15. ...or Japanese panko bread crumbs.

  16. Try this with a splash of aged balsamic vinegar instead of red wine vinegar. It creates great depth of flavor.

  17. I add a handful of whole garlic cloves to the peppers and onions, slice in grilled sausages, and allow the combined dish to gently caramelize in the pan. A crusty loaf is perfect accompaniment.

  18. Don't forget to serve a good crusty Italian bread with this classic dish

  19. Eggs sunny-side up present a more difficult problem than the frying or grilling the sausages. Those on the top photo are almost as I like them. Ideally, the whites should be well fried and crisp, and the white on top of the yolk opaque, but without making the yolk hard. To attain such a state of (in my view) perfection, the eggs should be fried fast in very hot melted butter, the frying pan covered with a lid, gently lifted to peak at the color of the yolk. Alas, the quality of the final product depends on the eggs: the chicken's feed, freshness, etc.

  20. @ Tuvw Xyz With respect, the word "crisp" should never, ever be part of the description of a fried egg, or rather, of a properly fried egg. Crisp bacon? Certainly (but not too much). Crisp skin on sausage? Yes. Crispy toast? Please. Crisp eggs? No. This (ex) chef would fire you in a heartbeat. They shouldn't even be 'browned'.

  21. Oh no, an egg controversy! It all depends on taste. Some of us like the slightly crisp edges. I personally avoid sunnyside up unless the white is thoroughly cooked cooked and prefer an slightly more cooked soft boiled as well. But to each his own.

  22. Eh, that's kind of old-school appearances-sake cooking. Crispy fried eggs are really good. The texture and the flavors are much more interesting to me. http://www.seriouseats.com/2016/06/how-to-make-crispy-browned-fried-eggs...

  23. Bell peppers are sooo boring. I use poblano peppers, not spicy and so much more flavorful. Nothing beats roasting it all in the oven, so the sausages get brown and crispy. Slice onions and poblanos into a glass or ceramic roasting pan, drizzle on a little olive oil, array the sausages on top and cook for 30 to 45 minutes in a 400-degree oven. Serve on soft hot dog buns to soak up all the juices. Mmmm

  24. @ Vicky Bowles Fort Myers, FL Thank you for your mouth-watering suggestion. But I would never use soft hot dog buns -- a crusty baguette, not eviscerated, would soak up the juices wonderfully as well.

  25. I do it all in the oven. One pan to wash. Peppers, onions, unpeeled garlic cloves and sometimes tomatoes. Raw sausages, pricked. A drizzle of olive oil over all. Red pepper flakes after it comes out of the oven. 375, 45-50 minutes depending on size/composition of the sausages.

  26. Would chicken sausage be OK?

  27. No. Never. Banish the thought. Seriously, have at it, or try vegetarian or vegan sausage, or mix it up.

  28. I cook the peppers in a stovetop pan with olive oil and 2 cloves garlic with the skin on for about 15 minutes. After ten minutes I remove the garlic from the skin and smash it. Meanwhile I cook the sausages in the oven for a bit and then under the broiler. I take the sausages and cut them on an angle about 1" each and stir in the pan with peppers. The last 5 minutes I cut a vidalia onion and toss in, I like the onions a little hard. A splash of chianti and its done. You can make roasted potatoes to go with this or white rice. Or just make some garlic bread.

  29. I spy the elusive 13" Blu Skillet in the lead picture. How fortunate.