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Spicy Stewed Sausages with Three Peppers

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 8


    •    salt
    •    1 cup dry red wine
    •    crusty bread, for serving
    •    1 medium red onion, thinly sliced
    •    2 red bell peppers, cut into 1 inch dice
    •    2 green bell peppers, cut into 1 inch dice
    •    2 yellow bell peppers, cut into 1 inch dice
    •    1 habanero chile, seeded and thinly sliced
    •    1 cup freshly grated pecorino cheese (3 ounces)
    •    4 serrano chiles, seeded and thinly sliced crosswise
    •    1 small fennel bulb-trimmed, cored and thinly sliced
    •    3 tbsps extra-virgin olive oil, plus more for brushing
    •    2 pounds sweet Italian sausages, pricked all over with a fork


  1. Light a grill. Brush the sausages lightly with oil and grill over a medium-hot fire, turning, until nicely charred and just cooked through, about 16 minutes total.
  2. Set a large cast-iron skillet on the grill and add the 3 tablespoons of olive oil. Add the peppers, onion, fennel and chiles and cook, stirring occasionally, until the vegetables are softened, about 15 minutes. Season with salt. Add the sausages and wine to the skillet and simmer until the wine has reduced by half, about 4 minutes. Remove from the grill and sprinkle half of the pecorino cheese over the sausage and peppers. Serve with bread, passing the remaining pecorino at the table.

This great family recipe is thanks to Food&Wine Recipes at


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