This is an excellent recipe I came up with one day. Serve with some nice Italian bread, and a bottle of your favorite beer.

Best Ever Sausage with Peppers, Onions, and Beer!

olive oil

Italian sausage links

red bell peppers, sliced

green bell peppers, sliced

red onions, sliced

garlic, chopped

(12 fluid ounce) bottles beer

tomato paste

oregano

cilantro

hot sauce

salt and pepper

Heat olive oil in a large heavy skillet over medium high heat. Cook sausage until browned on all sides. Remove sausage from pan, and set aside. Pour in 1 bottle of beer to deglaze the pan, scraping up any blackened bits from the bottom. Place the red peppers, green peppers, onions and garlic in the pan. Stir in the remaining beer and the tomato paste. Season with oregano, cilantro, hot sauce, salt and pepper. Cover, and simmer until onions and peppers are tender. Slice the sausages into bite size pieces, and add to the peppers. Cover, and simmer until sausage is cooked through.


Wow!  Really good!  I actually made this in the crockpot because I was at work all day.  I cut the sausage up first, browned it on the stove top.  Put the sausage, onions, and peppers in the crockpot.  Then I made the sauce (beer, tomato paste, and seasonings) on the stove in the pan I had used to brown the sausage.  Added the sauce to the crockpot and cooked on low all day.  We made into sandwiches and it had great flavor!

This was a first for me. I have NEVER used beer with my sausage and peppers before. And look what I've been missing all this time! I used 2lbs. spicy Italian sausage so I left out the hot sauce. I only had 2 each red and green bell peppers so that's what went in the skillet along with the 2 onions 4 cloves of garlic 1-1/2 cans of beer (I was thirsty) the tomato paste 2 Tbsp. each of fresh chopped oregano and basil and a sprinkle of dried parsley. Wouldn't have added cilantro even if I'd have had it. We ate these on Italian bread subs and they were Oh-so-yummy! Even better for lunch the next day. Thanks Robert... this recipe is now in my "Tried and True" file.

GREAT Recipe! I made this recipe yesterday. I browned the sausage and removed it from the pan, and added the onions, red peppers, and green peppers  letting them absorb the sauce from the sausages. I removed the onions and peppers from the pan, and added the garlic, beer, tomato paste, 3 tablespoon of hot sauce, 1 tablespoon of oregano and fresh parsley, salt & black pepper. I let it simmer for about 10 minutes and I cut the sausage into bite size added everything back in pan, and continue cooking in low heat for about 45 minutes. I served it with rice. It came out Super! my husband and daughter loved it.
For sure I will do this recipe again. Thanks for sharing.

I must admit that I am not a huge fan of sausage and peppers to begin with-but this recipe has changed my mind for good.  Absolutely delicious.  I felt like I was eating the prize winning sausage and pepper on a roll at the state fair.  It's that good.  Only changes were I only had one onion, used parsley instead of cilantro, and more green pepper than red...I used two thirds sweet and one third hot for the sausage.  I did add a bit more paste than what called for as well.  My husband moaned in satisfaction with every bite-I'm not kidding!
I would suggest using a better grade of sausage-it tends to omit less fat!

Made this for a family gathering and used water instead of beer since some folks would have freaked out at the hint of alcohol. Everyone enjoyed it and next time I'll use beer for sure! Keep in mind that the success of the recipe depends on the quality of sausage you use. If you're lucky enough to live in an area with lots of places that make and sell their own sausage I suggest that you try those varieties over the mass-produced national brands. Some of the national brands have large amounts of salt fat and preservatives and if you can avoid some of that you're ahead of the game!

Excellent recipe and fairly easy to make. I cut the recipe in half but used a full can of tomato paste as someone had suggested. I cooked the sausage using my "no oil" method and it came out fine...pierce sausage all over with fork and cook in about 1/4 inch of water. Once the water boils off the sausage will fry in its own fat.

This was really wonderful. I cut the recipe down to 1 1/2 lbs of sausage 2 red peppers 1 green pepper 1 large red onion and 2 small/medium yellow onions. I also used 1 1/2 cans of beer instead of 2. It was wonderful served over penne pasta and also awesome on italian bread as a sandwich. Thanks for the recipe Robert!

I cut the recipe in 1/2 for my husband & I and ended up using a Michelob light ultra (which is a low carb beer), that was left over from a summer bash (we didn't care for the taste & what a better way to use it).  I did use the whole 6 oz. of paste, & also used our butchers "medium" Italian sausage (which has a bit of kick to it) .  I didn't cut the sausage up & served it in a sausage bun smothered with the sauce....YUUMMMYYYY!!!!  My taste buds were yelpin!  My picky husband LOVED it!  Thanks very much Robert!

This recipe was extremely tasty! I'm not a beer drinker and I don't like peppers and onions! But the flavor was excellent. I cut up hot and mild sausage and cooked as I always do (in the oven @ 325 in a brown and serve bag for about 40 minutes) then I cut up the onions peppers garlic (used Emeril's hot sauce and Labatt's Blue) and other ingredients and placed in a 4 qt. Nesco roasting oven. I mixed in the sausage and let simmer for 1 hour on low. (Melt in your mouth tender) Served on a crusty roll with provolone broiled on top in the oven. Yummy! Received "this is very good" reviews!

Pretty good and easy to do. I like things saucy so I made the sauce as directed but only used 1 lb sausage 2 peppers and 1 onion. Once it was all cooked up I added 1 cup of rice and 1 cup of water to the mix and let that simmer for about 30 minutes. It turned into a nice one pot meal. Thanks!

best ever sausage with peppers, onions, and beer!

Prep Time: 25 minutes

Cook Time: 35 minutes

Total: 60 minutes

Servings: 6

Author : Robert M. Catalano

Ingredients

Instructions

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