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This Sausage and Peppers Recipe Is Perfect for Breakfast, Lunch, or Dinner!
Sausage and Peppers Recipe
Today I'm going to make a highly requested recipe! Sausage and Peppers! The perfect dinner for a Wednesday night when the kids are hungry and you're looking for a quick and easy recipe. Try out my technique of cooking the Sausages and you will never go back to the old way! Let's get cooking!
Recipe Video
Recipe Ingredients
- 2 large Italian Sausages
- Olive Oil, the Chef uses Garlic Olive Oil
- 1 cup Onion sliced
- 1 Green Bell Pepper sliced
- 1 Red Bell Pepper sliced
- 2 teaspoons of Thyme & Rosemary freshly chopped, if dry use half
- 1 tablespoon Garlic chopped
Recipe Instructions
- Steam the sausage in a frying pan with a cover like the chef did in the video. Let cool at least one hour to let the pork fat congeal so that when you cut it on your cutting board you do not lose all the juices.
When ready to Eat
- In a frying pan add some oil when it is 365ºF / 185ºC add onion and cook until light golden brown, cut the sausage into bite size and add to the onion. When the sausage starts getting golden brown, add your peppers add the herbs and salt and pepper to taste. Cook until the peppers are tender.Just before removing from the heat add the garlic and sauté for one minute.
You can find the items below used in making this dish at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Latest posts by Chef Jean-Pierre (see all)
- My Best Gazpacho Soup Recipe: Chilled to Perfection - August 24, 2023
- Simply The Best Deviled Eggs Recipe: Eggstraordinary! - August 21, 2023
- How To Make Crème Fraiche: Creamy & Delicious! - August 20, 2023
we watch you on YouTube all the time
love your channel and I also use to watch Justin Wilson .
Thank you, Allen! The “Cajun Chef”! He was one of a kind. Fun to watch and some delicious cajun recipes!