Marsala Sausage and Peppers


July 2, 2016 by Lauren

I like sausages and I like peppers.  The first time I had someone add marsala wine to the mix I was stunned.  It somehow cuts the richness of the sausage and yet brings a ton of flavor to the party while keeping it super low calorie.  I fussed around with this concept and now have a really easy weeknight dinner that is incredibly hearty, flavor-packed, and makes amazing leftovers (and you know I hate leftovers).  Plus it’s an excuse to put out 4-5 of your favorite mustards. I also pull this one out for guests because it looks impressive but it’s actually really simple.

Click on any picture below to see them larger and get a play by play (click any picture to close and return):

Marsala Sausage and Peppers

Active Cook Time: 20 minutes
Inactive Cook Time: 20 minutes
Recipe Adapted From: Simply Recipes 
  • 4 Sausage Links, I prefer something with some spice (Italian or Hot Italian) – we do the chicken sausages from Sprouts regularly and they’re amazing
  • 3 Bell Peppers, various colors, chopped thinly
  • 1 large Onion, sliced into “moons”
  • 3 garlic cloves, minced
  • 1/2 cup marsala wine (you can buy this at a liquor store)
  • 15 oz. can crushed tomatoes
  • 1tbsp dried oregano
  • 1/2 tsp. red pepper flakes
  • 3 tbsp Olive Oil
  • Salt and pepper
  • Hoagie rolls (optional)
  1. Prep your peppers by removing the tops, bottoms, and innards.  Cut into long, thinnish strips.
  2. Cut your onion in half vertically, lop off the top and bottom (root and tip) and then start making vertical cuts towards the center of the onion.  This will give you pretty “moon” or wedge shaped cuts.
  3. Heat a saute pan (pick a big one) to medium high and add 2 tbsp. of olive oil.  Place your sausages in the pan (you’re looking for a sizzle).  Rotate the sausages until lightly brown on the outside, about 6 minutes.  Prop them up against the pan if you need to get the curved edges.
  4. Remove the sausages from the pan, add another tablespoon of oil, and make sure your pan is at medium-high.  I even crank it up to high for this part.  Toss in your peppers and onions, leaving them until they get a little color.  I typically have to bring the temperature back down to medium-high so nothing burns.  Cook them until they have some brown spots, about 10 minutes, tossing occasionally.
  5. Push peppers and onions to the side, adding the garlic, red pepper flakes, and oregano to the middle of the pan.  Toast for 30 seconds.
  6. Once you’ve developed some color on the pan, pour in your marsala, scraping any brown bits off the bottom of the pan, salt and pepper.  Continue to cook until wine is reduced by half.
  7. Pour in tomatoes and stir to combine.
  8. Let the tomatoes come to a simmer and reduce the heat to medium-low.  Cook, covered, until meat comes to temperature (160* for chicken sausages and 145* for pork sausages), about 15 minutes.
  9. Remove the sausages to the plate and cook the pepper mixture, uncovered, until it starts to firm up.  The peppers, onions, and tomatoes should be soft but with some juice to sop up with rolls!  Add sausages back to the pan and serve.

This is great alone, with bread along the side, or with rolls.  That part is totally optional, but mustard is not.  This plus some white-wine dijon?  Or spicy brown?  Ooh baby.  I have a tendency to cut the leftover sausages into slices and use them as “meat chips” when stealing a bite of leftovers the next day.  Heaven.


Leave a Reply

Subscribe to SG

Enter your email address to receive notifications of new posts by email.