Sausage and Peppers
By :Bruce Weinstein and Mark Scarbrough Bruce Weinstein and Mark Scarbrough
Sausage and Peppers
Although we think of this dish as a classic with pork sausage, feel free to use beef, turkey, or chicken sausages. Just avoid any sausages with cheese and try to stick to the “Italian” flavor profile. One trick: The easiest way to cut sausages into segments is with kitchen shears! You’ll notice that we’ve asked for almost any color of bell pepper except for green. We’re looking for quite a bit of sweetness to balance the sausages, so green works least well here. Author © Bruce Weinstein and Mark Scarbrough Photograph © Eric Medsker
Sausage and Peppers
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Prep Time 20 Minutes
Cook Time 18 Minutes
Servings
4 Servings
Ingredients
  • 1 1/2 pounds large fat sweet or hot Italian sausages (not breakfast links), cut into 1 1/2-inch pieces
  • 2 large red yellow, or orange bell peppers, stemmed, cored, and cut into 1-inch chunks
  • 1 small red onion peeled, halved, and cut into 1/2-inch-thick half-moons
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 1 tsp dried oregano
  • 1/2 tsp fennel seeds
  • 1/2 tsp salt
  • ground black pepper to taste
Prep Time 20 Minutes
Cook Time 18 Minutes
Servings
4 Servings
Ingredients
  • 1 1/2 pounds large fat sweet or hot Italian sausages (not breakfast links), cut into 1 1/2-inch pieces
  • 2 large red yellow, or orange bell peppers, stemmed, cored, and cut into 1-inch chunks
  • 1 small red onion peeled, halved, and cut into 1/2-inch-thick half-moons
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 1 tsp dried oregano
  • 1/2 tsp fennel seeds
  • 1/2 tsp salt
  • ground black pepper to taste
Sausage and Peppers
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Toss the sausage pieces, bell peppers, onion, olive oil, vinegar, oregano, fennel seeds, salt, and pepper in a large bowl until everything is glistening and well coated.
  2. Set the machine to "Air Fry." Set the temperature to 375°F and the timer to 20 minutes (which will be a little more than you need). Press START.
  3. When the machine beeps, indicates "ADD FOOD," or is heated to the proper temperature, pour the ingredients from the bowl into the basket or spread them out on the tray. In either case, there can be some overlap, but the pieces should not be stacked on top of each other. Use separate trays or work in batches as necessary.
  4. Air-fry, tossing or rearranging the ingredients every 6 minutes but otherwise ignoring any "Turn Food" indicator, until golden brown, cooked through, and sizzling, about 18 minutes in total. If you’ve used multiple trays, swap them top to bottom about halfway through the cooking process.
  5. Turn off the machine and empty the basket or the tray(s) onto a serving platter. Cool for a few minutes before serving hot.
Upgrade This Recipe!
  1. Cool the sausage and peppers for about 10 minutes, then stuff them into hoagie buns or pita pockets along with some lightly dressed arugula. If you want to go all out, smear a little creamy Italian dressing in the bun or pocket before adding the other ingredients.
Recipe Notes

LEFTOVERS! Any leftovers should be cooled to room temperature, then sealed under plastic wrap and refrigerated for up to 2 days. Heat them straight from the fridge in a single layer (but unwrapped, of course) in a 350°F air fryer for 2 to 3 minutes.

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published.