The Art of Beer Cooking: Sausage and Peppers

Sausage and pepper sandwiches are a staple in any Italian-American family. My grandfather can smell them cooking from a mile away and devours them before the rest of us have even had a chance to sit down. This recipe takes the traditional italian sausage and pepper sandwich and elevates it with a delectable beer glaze. Lagers tend to pair well with Italian sausage so I would suggest using Capital Brewery’s Supper Club or choose your personal favorite. Buon appetito!



  • 2 tablespoons olive oil
  • 1 pound Italian sausage links
  • 2 green bell peppers, sliced
  • 1 large onions, sliced
  • 1 clove garlic, chopped
  • 1 (12 fluid ounce) bottle of beer
  • 1/2 can tomato paste
  • 1 tablespoons chopped fresh oregano
  • 1 tablespoons red pepper flakes
  • salt and pepper to taste
  • Italian rolls

Heat olive oil in a large heavy skillet over medium high heat. Cook sausage until browned on all sides. Remove sausage from pan, and set aside. Pour in 1 bottle of beer to deglaze the pan, scraping up any bits from the bottom. Place the green peppers, onions and garlic in the pan. Stir in the remaining beer and the tomato paste. Season with oregano, red pepper flakes, salt and pepper. Cover, and simmer until onions and peppers are tender. Add the sausages to the peppers and simmer until sausage is cooked through. Take an Italian roll, add a sausage and a generous helping of the peppers and onions.



Filed under Beer and Food, Cooking

2 responses to “The Art of Beer Cooking: Sausage and Peppers

  1. Monika

    Can I bake to peppers and onions with the beer instead?

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