Sausage, Peppers and Onions (in red sauce)

YES! Thursday! So quick, catch up. The month of October has been October – “Feast”. I have been trying to make Oktoberfest type foods for lunch all month. Next up is Sausage, peppers and onions.  Now traditionally this dish is BEST when the sausage is grilled over charcoal and the green bell peppers and Spanish or yellow onions are sautéed in a pan with olive oil and a pinch of crushed red pepper. Since, I grilled sausages over the summer (with peppers and onions) I decided to go the red sauce route this time.

This is a dish that can be made all winter when the weather outside gets too cold to grill. This is also a fast and easy dish that is made in the oven, which helps heat the house up.

Once it is done, I am throwing it inn a pot and heating it up at work for the hungry masses (on Friday). I will also serve it with rice as a dish and offer Italian bread (garlic bread /w mozzarella cheese) to make a sandwich….

The Drunken Chef (Russ)

I will post a picture of my lunch sandwich on Instagram:

Sausage, Peppers and Onions (in red sauce)

Serves 6


9 x 13 Pyrex dish or metal baking dish


6 Sweet Italian Sausages

6 Hot Italian Sausages

1 large can of tomato sauce 

3 Onions halved and sliced

3 Green Peppers cut into large bite pieces or slices

1 Tbsp. Olive oil

½ tsp. Garlic powder

½ tsp. Crushed red pepper (optional)

Salt and black pepper to taste


  1. Coat the Sausages with olive oil in a Pyrex baking pan or for better results 1 inch deep metal baking pan. Place the pan in a preheated 375 degree oven for 10 to 15 minutes. Remove pan a flip sausage to brown the other side (10 minutes). The glass bakeware does not brown the sausage as nicely as the metal.
  2. Cover the sausage with onions and peppers.  Drizzle with olive oil.  Sprinkle with garlic powder, crushed red pepper, salt and black pepper (preferably freshly ground). Return pan to oven and continue cooking for 10 to 15 more minutes until the peppers begin to soften.
  3. Pour tomato sauce over the top and cover lightly with aluminum foil to stop sauce from splattering all over your oven. Carful when doing this, the pan is hot! Lower heat to 350 and cook 15 to 30 more minutes until the onions and pepper are soft when poked with a fork.

Serve on Italian bread for a hero and for and an extra surprise melt mozzarella on top.

The Drunken Chef (Russ)

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