If you’ve never used beer in your sausage and peppers recipe, you DON’T know what you’ve been missing! Although I’m vegetarian, I used to eat meat. Coming from New England originally, sausage and peppers (in my case Hot Chourice, which is Portuguese sausage) was an all-time favorite!
Your family will feel like they’re eating the prize winning sausage and peppers on a roll at the State Fair. It’s THAT good! Your guests will moan in satisfaction with every bite – no kidding!
You can use this recipe on its own, with brown or white rice, over penne pasta, or on a roll. So many ways to enjoy it … full of flavor. Even your pickiest of eaters will absolutely love this. Try it and let me know what you think!
Recipe Yields 6 Servings
- 3 tablespoons olive oil
- 3 pounds Italian sausage links (can use hot or mild, or Portuguese Chourice)
- 3 red bell peppers, sliced
- 2 green bell peppers, sliced
- 2 large red onions, sliced
- 3 cloves garlic, chopped
- 2 (12 fluid ounce) bottles beer
- 1 (6 ounce) can tomato paste
- 3 tablespoons chopped fresh oregano
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons hot sauce
- salt and pepper to taste
Heat olive oil in a large heavy skillet over medium high heat. Cook sausage until browned on all sides. Remove sausage from pan and set aside. Pour in 1 bottle of beer to deglaze the pan, scraping up any blackened bits from the bottom. Place red peppers, green peppers, onions and garlic in the pan. Stir in the remaining beer and tomato paste. Season with oregano, cilantro, hot sauce, salt and pepper. Cover and simmer until onions and peppers are tender. Slice sausages into bite size pieces and add to peppers. Cover and simmer until sausage is cooked through.