slot bet 100 Hot & Sweet Sausage and Pepper – Eric Theiss

Hot & Sweet Sausage and Pepper

Hot & Sweet Sausage and Peppers


4 tbsp. olive oil
11⁄2 lb. sweet sausage, cut into 2-inch pieces
11⁄2 lb. hot sausage, cut into 2-inch pieces
10 sweet mini peppers, assorted colors
2 Italian long hot peppers, sliced
2 onions, peeled and sliced
1 tbsp. tomato paste
1 tsp. oregano
1 tsp. basil
1 tsp. salt
1 tsp. ground black pepper


  1. Place the Copper Chef on high heat. Add 2 tbsp. olive oil.
  2. Sear all of the sweet and hot sausage.
  3. Cover and lower heat to medium. Cook for 10 minutes. Remove sausage and set aside.
  4. Add the rest of the olive oil. Sauté the mini peppers, onions, tomato paste, herbs, salt, and black pepper on high heat for about 5 minutes.
  5. Slice the sausage, then return it to the Copper Chef with the peppers and onions. Cook for 10 additional minutes on low heat before serving.

Eric’s Tip: You can also make a lighter version using poultry sausage. I love this served over rice or pasta. This also makes a delicious sandwich on ciabatta with sharp provolone

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