Memories of Sunday Dinners: Make Sausage and Peppers

Growing up in western Pennsylvania, I was lucky to be surrounded by a close community (Like we have here), including many Italian families who knew how to make anyone feel welcome. Sunday dinners were a special affair – a ritual.  My friend John Rizzzo (64) still goes to his mother's house every Sunday. Walking into one of those homes, you'd be hit with the smell of sausage and peppers simmering, with fresh bread on the table and a lively conversation filling every corner of the room. Those meals taught me about the power of good food to bring people together, a lesson I've wanted to carry with me. Appreciated for its simplicity and affordability*, this dish allowed families to turn basic ingredients into something memorable and comforting When I make sausage and peppers now, it's a simple dish but one that brings back so many memories. It’s hearty, warm, and perfect for sharing with friends and family, just like those Sunday dinners I remember.  (It's also Keto) Here’s how I make it, keeping things as close as I can to what I remember tasting back then:

Ingredients

• 1 lb Italian sausage links – either sweet or hot works.
• 2 tbsp tallow, butter, ghee or olive oil.
• 3 bell peppers – a mix of red, green, and yellow if you can, sliced.
• 1 large onion, sliced.
• 3-4 cloves garlic, minced.
• 1 can (14.5 oz) of diced tomatoes – optional if you like it a bit saucier.
• Salt and pepper, to taste.
• Crushed red pepper flakes – optional, if you like a bit of heat.

Instructions

1. Brown the Sausages: Start by heating the tallow or olive oil in a large skillet over medium heat. Place the sausage links in the skillet and let them brown on all sides, around 7-10 minutes. They don’t need to be fully cooked yet, just enough to get that caramelized outside. Once browned, set them aside.
2. Sauté the Peppers and Onions: In the same skillet, add the sliced bell peppers and onions, sautéing until they’re softened and beginning to brown, about 10 minutes. Add in the minced garlic and let it cook for another minute, just until fragrant.
3. Add the Sausages Back: If you want a saucier version, add the diced tomatoes at this point, along with a pinch of salt and pepper. I also like a sprinkle of crushed red pepper flakes, just for a hint of heat. Slice the sausages into rounds, or keep them whole, and add them back to the skillet with the peppers and onions.
4. Simmer: Lower the heat, cover the skillet, and let it all simmer together for about 20 minutes. This is where the magic happens – the sausages finish cooking, and all the flavors come together.
5. Serve: I like to serve this dish hot, maybe with some pasta and crusty bread, just like the Rizzo's still do.

  Sautéing our pasture-raised Italian sausage with fresh peppers and onions for a timeless, hearty meal. There’s something timeless about a meal like this. It reminds me of those family dinners, with everyone gathered around the table, talking, laughing, and sharing. That’s what this dish is really about: taking a little time to slow down, enjoy good food, and connect.  

• On affordability:  This dish serves 4 and including our italian sausage, local fresh local peppers, pasta, onion, diced tomatoes and pasta all came in at under $3 per serving