Cookbook Friday: Sausage and Peppers

So, back to my grandmother.  We left off with Dora Barbaresi marrying Freddie Donroe in 1940.  This picture was taken two years later on the Fourth of July of 1942.  Nonni, visibly pregnant, is sitting with her niece, Terese [Bontempo] Cirasuolo, and nephew, Gerry Piccolo, who are enjoying some tasty raisins.  Speaking of picnic food, which I hope to be enjoying in the near future, here’s an Italian standard that’s easy, portable, and lip-smacking good.

 

Sausage and Peppers

The secret is in the sausage.  Get the most authentic Italian sausages you can find.  I love the ones from DePasquale’s in Nonantum, MA, which you can buy from their tiny little shop on Watertown St. or at Russo’s.  I throw a couple of spicy ones in with the sweet to keep things interesting.

2 Tbsp. olive oil
2 onions, sliced thinly
3 green bell peppers, thickly sliced
1 red bell pepper, thickly sliced
2 lbs. sweet Italian sausages, links separated, pricked
6 Italian sub rolls

Preheat oven to 350°F.  In a large baking dish, add oil, onions, peppers, and whole sausages.  Cover with foil and bake until sausages are cooked through and peppers are soft, between 1 and 1½ hours, depending on the thickness of the peppers.  Serve in sub rolls.

Dora [Barbaresi] Donroe
New Haven, Connecticut
1918 -

 

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Comments

[Lisa]

I love that picture!

And Mmmmmm sausage.. *swoon*

xoxo

[Sally]

I love that picture too. Isn't your grandmother pretty! I never know what to do with Italian sausage except to put it on pizza. This sounds so good - and easy! Thanks for the recipe Tammy.

[Tammy]

She is purty, isn't she? The recipe is very easy, and dangerously good.

[Shannondoah Rose]

Your site is very creative and your sausage and peppers just the one I was looking for.
Thank you.

[NancyB]

I've always sliced my sausage instead of leaving them whole (I always do a pound of hot and a pound of sweet). This is alot quicker!