Italian Sausage and Peppers in a White Wine Sauce make the perfect Sunday afternoon meal or tasty sandwiches for tailgating.
Let’s see a show of hands. Do you prefer sausage and peppers in a red, marinara sauce or in a white sauce? I generally make mine in a red sauce, but since red sauces are bothering the hubby’s stomach lately, I decided to make these Italian Sausage & Peppers in a White Wine Sauce for our belated family Christmas gathering as one of our menu options.
That is, until I was having an “off” day to say the least and the ENTIRE tray wound up on the floor! It literally flew right out of the oven as I was reaching behind me to get a hot plate to put it on. I was lucky at least to taste some of this first when I was making it (AH-MAZ-ING!!!), but unfortunately for the 14 other people that had to smell it’s fragrant aroma coming from the kitchen that day, they were out of luck. So I figured I’d better share this recipe asap so they can try it for themselves!
I generally make both versions of Italian sausage and peppers the same way by first baking the sausage in the oven. While the sausage is cooking, I start by sautéing my peppers, onions, garlic and rosemary in a little extra virgin olive oil. The funny thing is about even making this recipe is that I don’t eat any peppers or onions; though I will cook with them. I know….I’m a little odd that way.
Anyway, when the sausage was done (approximately 15-20 minutes in the oven) I sliced them diagonally; then added them to the pot. With this white wine sauce version, I then added some Pinot Grigio and chicken broth, mixed everything together, covered the pot and allowed all the flavors to simmer together for about 30-45 minutes. You can use whatever type of white wine you have open or use all chicken broth if you don’t like to cook with wine. I don’t drink white wine so whatever I do open is generally only used for cooking.
After about 30-45 minutes, your Italian Sausage & Peppers in a White Wine Sauce should be ready. I really like dishes like this especially when entertaining because you can prepare it the day before; then just heat when you’re ready. I actually prefer it that way so the flavors become even more robust. Serve on it’s own, put some on your favorite Italian bread or serve over rice or pasta. For my family, once again I’m so sorry you didn’t get a chance to try this one. It will DEFINITELY be on the next menu for future gatherings! ~Enjoy!
Sign up for my weekly newsletter to get the latest recipes and receive a FREE eBook!
- 18 Sweet or Hot Italian Sausage Links
- 1 tbsp . Extra Virgin Olive Oil
- 2 Green Peppers, washed, cored and sliced
- 1 Red Onion, sliced
- 3 Cloves Garlic, minced
- 1 tbsp . Fresh Rosemary, chopped
- 1 c . Low Sodium/Low Fat Chicken Broth
- 1 c . Italian White Wine (I used Pinot Grigio)
- Preheat oven to 375 degrees F.
- Line a baking sheet with foil and add the sausage. Bake 15-20 minutes until golden brown; then remove from oven and allow to cool slightly.
- While the sausage is baking, heat the oil in a large pot or Dutch oven over medium heat and add the peppers, onions, garlic and rosemary. Saute for 5 minutes; then add the chicken broth and wine. Cover, reduce heat to low and simmer 5 minutes.
- While the peppers and onions are softening, slice the sausage in 1/2-inch diagonal slices; then add to the pot. Mix well; then simmer for an additional 30-45 minutes.
This recipe makes enough for a half steam table tray and will feed approximately 10-12 people. It also freezes beautifully so don't worry if this quantity is too much to make for a weekly meal for your family.