Italian sausage, sweet peppers and onions, slow baked with crushed and diced tomatoes, olive oil and seasonings, served here on buttered and toasted rolls.
Baked Italian Sausage and Peppers
I love Italian sausage and peppers, but it never occurred to me to cook it in the oven.
While I think that this dish is not really authentic Italian, but more of a fusion of Italian with American, Italians do cook a lot of sausages, though the kinds do vary by region. Typically when authentic Italian sausages are referenced, it means salamina or salame da sugo, cotechino, zampone, or capello del prete and not the typical sweet or hot Italian sausages in our markets here in the U.S.
I love eating this dish, especially on a good sturdy bun, but mostly prepared it in what I thought was the more traditional manner - whole sausages, browned off in a skillet of oil, set aside while sliced peppers and onions are sauteed in that same skillet, then everything combined together.
