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Sausage and Peppers

Name: Sausage and Peppers
Prep time: 31 min
Total time: 31 min
Cuisine: Italian-American
Ingredients: sweet italian sausage — 680 g; olive oil — 27 g; yellow onion — 110 g; bell peppers — 300 g; garlic — 12 g; dried leaf oregano — 1 g; red chili flakes — 3 g; salt — 5 g; black pepper — 3 g; dry white wine — 118 g; red wine vinaigrette — 15 g; basil — 15 g; whole wheat hoagie rolls — 600 g

Sausage and Peppers reads umami 7.6, richness 7.4 and salinity 5.6 on Palate's 0–10 flavor X-ray — a Italian-American main, about 31 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 8.4 / 10
Sweet & Fruity — 4.9 / 10
Sour & Bright — 4.2 / 10
Bitter & Earthy — 2.2 / 10
Rich & Fat — 7.8 / 10
Aromatic & Spice — 5.5 / 10

The measured notes (of 18)

Umami 7.6 · Richness 7.4 · Salinity 5.6 · Allium 4.7 · Herbaceous 4.1 · Sweetness 4.0 · Sourness 3.4 · Heat 2.9 · Fruity 2.8 · Warm Spice 2.6 · Citrus 2.6 · Funk & Ferment 2.1 · Earthy 2.0 · Floral 1.9 · Bitterness 1.4 · Nutty 1.3

What's in it (13)

sweet italian sausage — 680 g
olive oil — 27 g
yellow onion — 110 g
bell peppers — 300 g
garlic — 12 g
dried leaf oregano — 1 g
red chili flakes — 3 g
salt — 5 g
black pepper — 3 g
dry white wine — 118 g
red wine vinaigrette — 15 g
basil — 15 g
whole wheat hoagie rolls — 600 g

Time & effort: about 31 min · effort: involved

Nutrition (per 100 g, engine-estimated): 153.4 kcal, 8.9 g protein, 4.6 g fat, 19.2 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

Pat the sausages dry and season lightly. In a large heavy skillet, heat 1 tablespoon of the olive oil over medium-high. Sear the sausages, turning occasionally, until deeply browned on all sides, 8-10 minutes (they won't be cooked through yet); transfer to a plate.
Add the remaining tablespoon of olive oil to the same skillet along with the onion and bell peppers. Spread them in a single layer and cook without stirring until the edges char, 3-4 minutes, then stir and continue cooking until softened and lightly charred throughout, 6-8 minutes more.
Push the vegetables to one side of the skillet, add the garlic, oregano, and red pepper flakes to the cleared spot, and cook until fragrant, 30 seconds, then stir everything together.
Season the vegetables with the salt and black pepper. Nestle the seared sausages back into the skillet, pour in the white wine, cover, and cook over medium-low heat until the sausages reach 160F internal and the peppers are fully tender, 8-10 minutes.
Uncover, raise the heat to medium-high, and cook until the pan liquid reduces to a light glaze coating the vegetables, 2-3 minutes.
Off heat, stir in the red wine vinegar and taste, adjusting salt as needed. Slice the sausages on a bias if serving over rolls, or leave them whole.
Scatter the torn basil over the top and serve hot, piled into split hoagie rolls if using.

Dishes with a similar flavor shape

Roasted Red Pepper and Sausage Rigatoni — Italian-American
Baked Ziti with Sausage and Ricotta — Italian-American
One-Pan Sausage and Peppers — Italian-American
Baked Ziti with Italian Sausage — Italian-American
Spicy Sausage Rigatoni — Italian-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.