• 3 tablespoons plus 1/4 cup fine olive oil
  • 2 pounds Italian mild or hot link sausage
  • 2 pounds red peppers
  • 2 pounds green peppers
  • 1/4 cup corn oil
  • 1 clove garlic, sliced
  • 1 35-ounce can good Italian crushed tomatoes
  • Salt and freshly ground pepper to taste


Cover a heavy-bottomed pan with a thick coating of olive oil, about 3 tablespoons.Place the sausages on top and bake, uncovered, in a 300 degree oven for 45 minutes, turning occasionally.

Meanwhile, cut the peppers thin in lengthwise slices and saute in the corn oil for about 20 minutes, turning occasionally, until soft but not mushy. Place the remaining 1/4 cup olive oil in a heavy pan with a lid. Add the garlic and brown. Then add the tomatoes, salt, and pepper, and simmer, covered, over very low heat for 1 hour, stirring occasionally. Combine the peppers and sausage, and add them to the tomatoes.Serve for a New Years buffet luncheon with stuffed shells, lemon veal with artichoke hearts, and pheasant with olives.

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Submitted 6/13/05.
Source: An American Folklife Cookbook
Submitted By: Linda Wilson
Sausages & Peppers in Tomato Sauce