Sausage And Peppers Recipe

Prepare sausages

Prick each sausage a few times with a fork to prevent bursting. In a large skillet or sauté pan, heat 1 tablespoon olive oil over medium heat. Add sausages and brown on all sides, about 8–10 minutes, turning frequently. Remove sausages to a plate and set aside.

Cook aromatics

To the same pan, add remaining 2 tablespoons olive oil. Add sliced onion and a pinch of salt; cook over medium heat until softened and starting to caramelize, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Add peppers

Add the julienned bell peppers to the pan. Cook, stirring occasionally, until peppers are softened but still have some bite, about 6–8 minutes.

Deglaze and build sauce

Pour in the white wine (or chicken stock) to deglaze the pan, scraping up any browned bits. Let it reduce by half, about 2–3 minutes. Stir in the tomato passata, sweet paprika, dried oregano, red pepper flakes, 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a gentle simmer.

Simmer with sausages

Nestle the browned sausages back into the pepper-tomato mixture. Cover and simmer over low heat until sausages are cooked through and flavors meld, 12–15 minutes (internal temperature of sausages should reach 160°F / 71°C for pork or follow package directions). If sauce thickens too much, add up to 1/4 cup water.

Finish

Remove from heat. Stir in chopped parsley and optional basil. Taste and adjust seasoning with additional salt or red pepper flakes if desired. Keep warm until ready to serve.

Activate yeast and mix liquids

In a measuring cup or small bowl, combine warm water (100–110°F), brown sugar and instant yeast. Stir gently and let sit 5 minutes until foamy. In a separate bowl, combine stout beer and melted butter.

Make dough

In a large bowl, whisk together flour and 1 teaspoon salt. Pour the foamy yeast mixture and stout-butter mixture into the flour. Mix with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead 6–8 minutes until smooth and slightly tacky. If dough is too sticky, add up to 2 tablespoons more flour.

First rise

Lightly oil a bowl with 1 tablespoon olive oil. Place dough in bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Shape and second rise

Punch down the dough, shape into a tight loaf or oval, and place on a parchment-lined baking sheet or in a loaf pan. Cover and let rise another 30–40 minutes until puffy.

Bake

Preheat oven to 425°F (220°C). If desired, slash the top with a sharp knife and brush lightly with olive oil. Bake 20–28 minutes until crust is deep golden and loaf sounds hollow when tapped. An internal temperature should read about 200–205°F (93–96°C).

Cool

Remove bread to a rack and cool at least 20 minutes before slicing. Serve warm alongside sausage and peppers for sandwiches or toasts.