Sausage with Peppers and Onions
“Salsicce con Peperoni e
“Sasizza chi Pipi e
“Sausage with Peppers and Onions” is not an easy dish to find on Sicilian tables or in
restaurants’ menus in Italy.
A Neapolitan dish, the “Salsicce and Friggitelli, also known as Friarelli”, are sausages and
the slender, mild and oblong shaped peppers, mostly fried, hence are called “frying” “friarielli” in
However in Italy, the sausages are baked, sautéed, or broiled and are served as a main dish;
the peppers, mostly fried are served as a side dish.
In the USA “Sausage with Peppers and Onions” is a very popular dish, prepared in home style
Italian restaurants, in street fairs, for dinners and to fill up sandwiches on fresh Italian
It can be quickly and easily made by baking all the ingredients for 1 hour, or by following
the recipe we successfully adapted at Joe’s of Avenue U, the Focacceria Palermitana in Brooklyn, in which the
sausages and the peppers are prepared separately and then combined to blend the
taste of the ingredients.
Peppers come in many varieties, colors and different shapes; we prefer the sweet red, yellow
and green peppers and sweet sausages with fennel seeds.
Except for black pepper, we did not use any other herbs or spices because they would overwhelm
and take away from the sweet taste of pork, the fragrance of the fennel seeds, and the lovable and delicate
flavor of the peppers.
·2 lb. Sweet sausages with fennel
seeds, cut in links
·1 tablespoon of olive
·2 tablespoons of olive
·2 lb. assorted color
·2 small onions peeled and chopped
in big chunks
·1 can (14 oz.) imported plum tomatoes
·½ cup of white
Place the sausages in a heavy skillet and add 1 tablespoon of olive oil and enough water to
cover ½ of the links, cook uncovered over a medium flame until water is absorbed and fat is rendered, about 10
to 15 minutes.
Turn the sausages to cook the other side. Bring the heat to a low and add enough
water to cover the sausages ½ way. Move sausages around, to make sure that they are not sticking to the bottom of
skillet. Continue braising the sausages in their own liquid and add a few tablespoons of water if it becomes too
To check for doneness pierce a sausage with the tines of a fork and look for clear juices; or
cut with a knife to make sure that no pinkness remains and the sausages are thoroughly cooked. Set sausages on
the side with rendered juices.
The Peppers, Onion and Tomatoes
Strain the tomato before using it; reserve the liquid to eventually add it in.
Place the tomatoes in a small bowl and using a masher or a fork crush and set on the side
peppers and dry with a clean kitchen rag, cut them in half and remove the cores, seeds and any white
Cut peppers in 1/2 inch
strips and set on the side.
In a large skillet, at a high heat, place the 2 tablespoons of olive oil,
the onions, the peppers, salt and black pepper to taste, stirring occasionally.
Sauté for about 5 minutes, add the tomatoes and continue cooking for an
additional 10 minutes. If the vegetables in skillet get too dry add some of the reserved tomato
If you prefer to serve the sausages in pieces, transfer the sausages to a
cutting board and slice into 1 inch pieces on a slight diagonal; if you prefer to serve the sausage in links,
transfer the sausages into the pan with the sautéed peppers and onions and mix gently.
Check for salt; if you want additional taste add some of the sausage juices.
Add the wine and keep at high heat, until the alcohol of the wine
Lower the heat to a simmer and continue cooking to blend the taste and to
enhance the flavor of the sausages the peppers and the onions.
Simmer, until the peppers and onions are soft and tender.
Place in a serving dish and garnish with a few sprigs of
Serve with fresh Italian bread and a bottle of good Californian Cabernet or
a Sicilian Cerasuolo wine from Vittoria.