Sausage & Peppers

Sausage & Peppers is a traditional Italian dish, much loved in the South End of Hartford. Everybody's Mama has a version and I swiped this one (more or less) from a booth at the Italian Festival. It comes in 4 variations depending on how you feel about hot food: sweet (mild) sausage & sweet (mild) peppers (for wimps and tourists only), sweet sausage and hot peppers (my favorite), hot sausage and sweet peppers (OK in a pinch if you can't get fresh hot peppers) and hot sausage & hot peppers (yeah, well...I like this one too...but it's definitely not for wimps and tourists).

Don't skimp on the sausage...cheap is (almost) as bad as none at all. If you can't find a good Italian deli where they make their own (lucky me...there's one 6 minutes from here), buy the best super market stuff you can find. Preparation is the same for all versions so just mix and match to your preference.

Ingredients

1 to 2 pounds Italian Sausage (12 links)
1 Tbsp Olive Oil (for the sausage)
2 Tbsp Olive Oil (for the peppers)
1 - 4 oz. can of tomato sauce
2 Tsp "Italian Seasoning"
1 Large onion, cut in thick slices
4 cloves of garlic, minced
12 to 18 long frying peppers, seeded and sliced long ways into 1 " strips
6 bulky rolls (or one big loaf of crusty Italian bread)
1/2 pound of sliced provolone cheese

Preparation

This is a two pan dish. You'll need an iron skillet for the sausage and another for the peppers (see below).

In one skillet, brown the sausage in a Tbsp of Olive oil. Then turn down the heat to medium low and let them simmer until done (about an hour or so). Prick them with a fork so the grease can run out. When done, drain the grease, add the tomato sauce and Italian seasoning and keep warm on low heat while you do the peppers.

The peppers can be done in two ways: slow cooking or stir frying. In either case the end result should be peppers that are nearly (but not quite) limp. They should still have a little crispness and should never be cooked to the point where the skins start to come off. An iron skillet is traditional but you can also stir fry these in a wok (as long as Mama isn't watching).

In the skillet (or wok) wilt (but don't brown) the garlic in 2 Tbsp of hot olive oil. Add the peppers and onion slices (they break up on their own). You can sprinkle on a little more "Italian seasoning" if you want. Then either turn up the heat and stir fry quickly (stirring constantly so nothing browns) or turn down the heat, cover and let slow cook (you'll still have to toss them occasionally and watch for browning). I prefer slow cooking but I never have enough peppers (there's always some clown who puts them on his hamburger) so I usually end up quick frying a few more.

Delivery

This dish can be served from the two skillets (I usually do this for the picnic table outside) or mixed together in a serving dish for the table. Place two links of sausage in a bulky roll (or on a thick slice of Italian Bread) with a bit of the sauce. Top with the fried peppers and onions and a couple of slices of the cheese (and another slice of bread if necessary). Serve with red table wine or very cold beer.

Note: This may be the sloppiest thing you'll ever eat...be careful...or wear old clothes.