Mark Waters's Sausage, Peppers and Onions 24.000

Mark Finkenstaedt

Oct 31, 2007

Redskins fan Mark Waters of Fairfax Station has found this preparation to be "a real crowd pleaser" when he has made it for big family dinners and University of West Virginia tailgating events. It takes about 45 minutes, start to finish.

It can be made up to 2 days in advance, then reheated in a microwave, in a pan on the grill or in the oven.

For Redskins games, he usually makes a big batch and serves the sausage, pepper and onions as an appetizer. He likes serving the dish as an entree, too, with good Italian bread and a bottle of Chianti.

Servings: 24 - 30
  • 6 pounds hot or mild italian sausage links
  • 3/4 cup olive oil
  • 5 medium bell peppers, various colors, stemmed, seeded and cut into bite-size pieces
  • 3 to 4 medium red onions, cut into bite-size pieces (coarsely chopped)
  • 3 tablespoons Italian seasoning (oregano blend)
  • 10 to 12 cloves garlic (from 1 head), minced
  • 2 beef bouillion cubes, crushed
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


Prepare the grill. If using a gas grill, heat it to medium-high. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, pile them on one side to create two zones, for direct and indirect heat. Oil the grate.

Grill the sausages over direct heat for about 15 minutes, turning occasionally, until they are almost cooked through. (Or arrange them in a large roasting pan and bake in a 325-degree oven for about 25 minutes, turning occasionally.) Transfer to a cutting board and let cool slightly, then cut on the diagonal into bite-size pieces. Set aside.

Have ready 2 or 3 large, disposable aluminum foil roasting pans.

Divide the oil between 2 large skillets; heat over medium-high heat until the oil shimmers (if using a single large skillet, you will have to cook in batches). Divide the bell peppers, onions, Italian seasoning, garlic, beef boullion cubes, crushed red pepper flakes, salt and pepper between the 2 skillets (or batches) and cook for about 20 minutes, stirring occasionally, until the vegetables have softened and the onions have begun to caramelize. Transfer the mixture to the large roasting pans and add the sausage pieces, tossing to mix well. Place the pans on the indirect-heat side of the grill; cover loosely with aluminum foil and keep warm until ready to serve.

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Recipe Source

From Mark Waters of Fairfax Station.

Tested by Tom Wilkinson.

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