Sausage + Peppers + Pickled Onions | When I was in high school, my best friend’s name was Joe. Joe had an Italian mom. A mom who was a damn good cook and who, quite frankly, introduced me to this classic – sausage & peppers. Joe’s mom made a killer sandwich, but we decided to turn these same ingredients into one dynamite appetizer that will make you the king of Little Italy…
In this recipe, we pan sear our Italian sausage and serve it right on top of crispy sourdough squares with orange pickled onions. But what about the sauce you may ask? Don’t worry. We make a marsala and soy reduction that packs a punch that would knock DeNiro on his heels! Enjoy this one.
* Serve this sausage right away while it's hot!
* Speed this recipe time way up by skipping the pickled onions.
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- Red Onion - 1, large
- Orange Juice - 1 cup, pulp-free
- Grapefruit Juice - 6 tablespoons
- Red Wine Vinegar - 1 tablespoon
- Bay Leaf - 1
- Fennel Seed - ½ teaspoon
- Cardamom - ½ teaspoon
- Ginger Root Powder - ¼ teaspoon
- Peppercorn Melange - 1 teaspoon
- Red Pepper Flakes - ½ teaspoon
- Sugar - 2½ tablespoons
- Salt - 1½ tablespoons
- boil for 30 seconds, pour over hot, let cool before fridge
- Canola Oil - 2½ tablespoons
- Butter - 1 tablespoon
- Sourdough Bread - 8 slices
- Hot Italian Sausage - 4 links
- Marsala Wine - ½ cup
- Chicken Stock -1 cup
- Baby Bella Mushrooms - ½ cup, thinly sliced
- Orange Bell Pepper - 1, cut into 1" sticks
- Jalapeno - 1, brunoise
- Roasted Garlic - 2 teaspoons
- Soy Sauce - 1 tablespoon
- Cilantro - 2 tablespoons, torn, garnish
- Ancho Chili Powder - ⅓ teaspoon
- Onion Powder - ¼ teaspoon
- Brown Sugar - ¼ teaspoon
- White Pepper - ¼ teaspoon
- Salt - ¾ teaspoon
- Saucepan - small
- Air-Tight Container
- Peel and quarter your red onion lengthwise.
- Now grab your mandolin, put it on its second thinnest setting (that's a 1/16 for us), and slice each onion quarter on its short-side. Toss the pieces in the container.
- Then get all your other ingredients ready to go!
- Add the rest of the ingredients to the saucepan and bring it to a boil.
- Stir it well to dissolve the sugar and salt, and boil for just 2 minutes.
- Then take the pan off the heat and let it cool for a full 10 minutes.
- All you need to do now is pour it into the container over the onion! Make sure you cover everything completely (add water if you need to).
- Seal your container and toss it into the fridge for at least 4 hours before you eat. Well done!
- Preheat your oven to 400 degrees. Put the rack in the middle.
- Line your sheet pan with tin foil.
- Now lay out you sourdough slices and cut out rounds (or squares) with your round cutter. You want about 16 pieces (4 per plate).
- Lay them in one layer on the sheet pan and drizzle on 1 tablespoon of the oil.
- Then season with the ancho powder and ¼ teaspoon of the salt.
- Clean the tops of your mushrooms with a damp paper towel and trash the stems.
- Now slice the tops in half, sit each half on its cut-side, and thinly slice them.
- Deseed and cut your bell pepper into thin 1 inch sticks.
- Deseed and brunoise your jalapeno too.
- Get all the rest of your ingredients together.
- Put the cast-iron over medium-high heat and add the remaining oil. Let it get hot.
- When the oil is about to smoke, lay in the sausage links and sear them until they browned all over - about 7 minutes.
- Take the links out of the pan and let them rest for at least 5 minutes.
- Let the cast-iron cool down for a few minutes (don't dump out the fat).
- Put the pan back over medium heat and toss in the mushrooms, bell pepper, jalapeno, onion powder, white pepper and a pinch of salt.
- Give it all a stir and saute until softened - about 4 minutes.
- Stir in the garlic and sugar, and saute for 30 seconds more.
- Then deglaze the pan with marsala, stock and soy, scrape up any brown bits on the bottom of the pan, and bring it to a rapid simmer.
- Slice your sausages crosswise into ¾ inch pieces and add them back to the sauce.
- Reduce the heat to medium, toss the sausage pieces in the sauce, and cook at a steady simmer for until you've got ½ cup of liquid left - about 11 to 12 minutes.
- Season to taste and set the pan aside.
- Meanwhile, toss the sourdough pieces in the oven and cook them until they just crisp up - about 9 minutes. Ok, let's plate.
- Get your serving plates ready. Add 4 small dollops of the sauce around each plate.
- Set a sourdough round next to each dollop.
- Top each with a sausage piece.
- Then spoon over some of the sauce with all its goodies.
- Garnish with the cilantro and any extra bell pepper. Bravo!
* You're going to want to open a window when you saute the sausages - it's goin' to get smoky!
* Watch your salt levels on this one, especially if you don't use low-sodium soy sauce.
* We recommend stirring the sausage often once you add it back to the sauce. This way you can ensure it stays nice and moist!
If you’ve read this far, then you need to check out Meatball Superhero Sub and Crispy Short Rib Wontons + Ragu.
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