Sunday Supper & More

Italian sausages and peppers

(Karoline Boehm Goodnick for The Boston Globe)
August 4, 2010

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Serves 4, with leftovers


1 tablespoon vegetable oil
10 Italian sausage links (mixture of hot and sweet), pricked well all over
5 bell peppers (red, yellow, green), cored, seeded, and thinly sliced
2 large red onions, thinly sliced
1 bay leaf
1 sprig fresh oregano
12 ounces lager beer
1/4 cup red wine vinegar
Salt and pepper, to taste

1. In a large flameproof casserole with a tight fitting lid, heat the oil over high heat. Add sausages and cook, turning several times, for 5 to 7 minutes or until nicely browned. Transfer to a plate.

2. Add peppers and onions. Cook, stirring often, for 8 to 10 minutes or until tender. Return sausages to pan. Add bay leaf, oregano, beer, vinegar, salt, and pepper. Bring to a boil, lower the heat, cover, and simmer for 5 minutes. Remove lid, and continue cooking, stirring occasionally, for 10 minutes more.

3. Taste for seasoning, and add more salt and pepper, if you like. (Reserve 4 sausages and 1 1/2 cups peppers and onions for dirty rice.)


3 1/3 cups water
Salt and pepper, to taste
1 cup coarse polenta flour
1 tablespoon butter
1/2 cup freshly grated asiago or Parmesan cheese

1. In a large saucepan, bring the water and a large pinch of salt to a boil. Stirring constantly with a wooden spoon, add the polenta in a slow, steady stream. Reduce the heat to medium low. Simmer, stirring often, for 20 minutes or until the polenta is thick and smooth.

2. Stir in butter, cheese, and pepper. Taste for seasoning, and add more salt and pepper, if you like.

Karoline Boehm Goodnick