SAUSAGE AND PEPPERS
A showstopping Brunch dish that couldn't be easier. Thanks, Italian-Americans!
Hello and welcome to the new format of The Dinner Party! This post is free to read.
ICYMI - I’ve switched things up around here a bit because pretty soon I’ll be having a baby and it’s going to be a big old change. Read my post about my Maternity Leave plans here .
So, this week we are tackling a meal that we haven’t spoken about in a while on here - Brunch. I think Brunch is a much easier affair to host than others, because you don’t have any of the expectations that come with the other main meals. Sure, you might figure that an egg or two will make an appearance. But other than that, brunch is lovely and loose. No starters necessarily, nor puddings, just lots of good stuff to share helped along by things you don’t have to make yourself, like bread and pastries.
I shared a Brunch menu a couple of years ago that I love, so do check it out if you want more inspiration for a big spread. Alternatively go here for some more quirky, fun variations like Potato Waffle Nachos or ‘Nduja and Pecorino Eggy Bread.
Today’s dish really doesn’t need much with it, is all baked in the same tray and is basically self saucing too. Sausage and Peppers is an Italian-American dish that really embodies the spirit of the cuisine itself - generous, simple and delicious. Peppers and onions are a cheat code for flavour when cooked together. Here they are softened in the fat of the sausages as they cook together with garlic and oregano, becoming jammy and unctuous and so, so moreish. It’s not rocket science, just a really easy and scrumptious combination and such a perfect way to feed a crowd with minimal effort. I served the Sausage and Peppers with some fried eggs and warm, crusty baguettes. People made their own sandwiches, added condiments if they needed them and it was just a lush, convivial and stress free brunch. It would also be lovely with rice, potatoes, chickpeas or pasta.
SAUSAGE AND PEPPERS
Serves 6 - 8 with leftovers
3 onions, finely sliced
6 bell peppers - I like a mix of red, green and orange, deseeded and sliced
6 garlic cloves, sliced
10 tbsps olive oil
2 tbsps dried oregano
280g jar of pickled peppers like peppadew, drained and roughly chopped
18 sausages - I used 12 good quality butchers sausages and a large Italian Luganega sausage but you can use a mix of whatever you like, or just one kind!
Plenty of flakey sea salt and black pepper
4 tbsps sherry vinegar
Handful of torn fresh basil, to serve
Serve with fried eggs, lots of good crusty bread and parmesan or pecorino for the top.
Preheat your oven to 210 degrees C.
I prefer to split this amount between two oven trays to guarantee even cooking, so, split the onions, peppers, garlic and pickled peppers between two trays. Add a tablespoon of oregano to each, along with a couple of big generous pinches of salt and lots of black pepper. Drizzle 4 tbsps of olive oil into each tray and mix it all together really well. Divide your sausages between the two trays and use the remaining 2 tablespoons of olive oil to rub on their skins. Pop the trays in the oven and bake for around 30 - 35 minutes, turning after the first 20 and perhaps 2 more times to ensure even colour on the sausages.
When the sausages are golden brown and the peppers are soft and tender remove them from the oven. Set the sausages aside and add the sherry vinegar and a few torn basil leaves to the peppers. Mix well, check and adjust the seasoning if necessary. Pile the peppers onto a platter, then top with the sausages. Drizzle with some good extra virgin olive oil and scatter with more basil. Serve with bread and fried eggs, if you like.
MAKE AHEAD -
This is actually fantastic made ahead - it will sit in the fridge happily for 3 days. Reheat covered with a splash of water and make sure the sausages are piping hot in the centre before serving.
SUBSTITUTIONS -
Adding a few tomatoes would make this a bit more juicy, if you would prefer it to have a more saucy consistency.
If trying this with veggie sausages, I would be tempted to cook them separately in a pan, then add them to the oven with the peppers for the final 10 minutes so they do not dry out.