Sausages and peppers from Italian Grill by Mario Batali

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on June 19, 2015

    I used hot Italian sausage, as mentioned in the previous comment, the spiciness balanced the sweetness of the peppers and onions, the balsamic vinegar also cuts the sweetness a little bit. The use of multi-color peppers made for a very pretty dish.

  • Breadcrumbs on August 03, 2011

    p. 193 - I used spicy Italian sausage vs the sweet, substituted a sprig of oregano for the rosemary since I intend to use leftovers in a pasta w a tomato based sauce. I also added some sliced garlic to the peppers since a day without garlic is like a day without sunshine!! The spicy heat of the sausage was really nice w the sweetness of the onions and peppers. A really yummy dish!

  • L.Nightshade on July 25, 2011

    Sausages and peppers are not uncommon in the Nightshade house, especially for busy days. I liked the additions to the pepper and onion mix, a little balsamic and rosemary, some fresh marjoram at the end. Different from our normal treatment, and a nice change.

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