“Every time we visit Joe’s family in Vermont, his stepmom always asks what I want to eat for the week. I always request for her to make me sausage and peppers! Next to her eggplant parmigiana, sausage and peppers is my favorite! For the longest time I have attempted to recreate her recipe. I got pretty close, but not quite the same. Joe’s stepmom insists that the sausage you use is the key. She has access to an Italian fennel sausage that is to die for. I, however, do not have access to that, so I just add in a little ground fennel seed.
The difference between her dish and mine is that she just has that special touch as a full-on Italian grandmother. Nothing beats an Italian grandmother’s cooking. Not even when the professional chef tries her hand at it.
In honor of Dawn, Joe’s stepmom, I am going to recommend the Italian grandmother’s weapon of choice for the secret weapon of today’s recipe: the wooden spoon.” – Andi
Ingredients
- 2 tablespoons thyme – chopped fine
- 1 onion – sliced
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1 pepper – sliced
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2 garlic cloves – sliced
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1 lb of Italian sausage – cut into thirds
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1 teaspoon ground fennel
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1 teaspoon onion powder
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1 teaspoon garlic powder
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32 oz tomato sauce
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1 tablespoon sugar
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Salt and pepper to taste
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French bread – sliced for sandwich bread
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White cheddar – sliced for sandwiches
Directions
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Heat a sauté pan over medium and add a tablespoon of vegetable oil.
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When the pan is hot add the sausage (that you cut into thirds).
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Season with the salt, pepper, onion powder, garlic powder, and ground fennel.
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When the sausage has started to brown on both sides, or for about five minutes, add the sliced onions, green pepper, and garlic.
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Sauté the vegetables for ten minutes, stirring often so they do not burn.
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When the vegetables are caramelized down, add the tomato sauce and sugar.
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Season with more salt and pepper and cover with a lid.
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Let it simmer on low heat for about an hour.
- Turn on the oven broiler.
- Slice the French bread in half and sprinkle the white cheddar on the to piece of the bread.
- Put the bread in the broiler to toast and melt the cheese, for about three minutes.
- Ladle the sausage and peppers onto the bread and serve.