"I need to assess the rigidity of my sausage" "My hot sausage has exploded" "My hot Italian sausage is well contained" "Three seperate compartements for your sausage and peppers"
"But my hot Italian sausage is well-contained today" "They keep our gents up, up and away from our meaty chicken thighs" " Three separate compartments for your sausage and peppers. "
I made this for dinner this evening. Usually my wife and I fry up sausage, peppers, potatoes and some herbs and just eat that but this was a nice change up from the norm. I'm a little more hoagie than polenta so I went that route. I'm honestly surprised how good that sauce is given its simplicity.
I’m so thankful for ur videos, ur probably the best chef on RU-vid that actually uses equipment that I have. You usually use reasonably easy to obtain ingredients as well. You really have helped step up my cooking game.
This meal has actually become one of the go to in my house because of how easy it is. Though we often make it for lunch since not all of the people in our house likes peppers. Thanks for the idea Adam! It has made life a lot easier.
I make YTPs of Adam ragusea's videos on another channel, and boy do I love it when the comments section is rammed full of people saying how good it is for YTPs
As a Polish Italian American growing up around Pittsburgh, this really hits home. Love meals like this. Reminds me of so many meals growing up! Thank you for the great content Adam. Keep it up!🎉❤
You know, this is the one Ragusea thing that has actually become a staple at home. I seriously love this. You're missing out if you're not making it. The one difference is I poach my sausages first, let them cool, then unzip and brown them. Less frying, more brown, never dry.
I always come back to your recipes for dinner and I love how you have an older style of recipe writing, helps people not rely on perfect measurements and to use feel.
in the words of Adam Ragusea himself: "Yunno, I think it's totally impossible to write cooking show copy that doesn't inspire certain people to make immature jokes, I've tried, I've failed" Glad to see you've embraced it wholeheartedly, Adam
I would also HIGHLY recommend butterflying hot dogs and cooking them on a flat top or cast iron pan. IMO, all sausages benefit from increased charred surface area. It helps with flavor, texture, and it helps with adding toppings to your hot dog.
Finally got around to cooking this one. Adam's not kidding; this 100% tastes like something you'd get from a fair, and it's amazing! Very easy; I still can't believe the "sauce" didn't need any actual ingredients other than red wine vinegar. I don't even like red wine vinegar most of the time, but it's perfect for this. Good stuff, and since I only cooked for myself, I've got leftovers.
@@TheDarkRobloxian maybe. The Latin word vāgīna translates to sheath also. There was a guy in college people called “sir sheath” cuz he had extra long skin.
Best. Weeknight. Recipe. Ever! So cheap and filling and easy. It always wows and it takes 15 minutes to make from start to finish. I par-cook the veg in the pan, then create space in the middle to cook my split sausages, though. It means I don't have tp shuffle my sausages and veg to plates and whatnot. Once the sausages are browned, I can even toss them with the veg to finish up. No one needs special treatment. This is such a top notch easy recipe. A new staple in my house.
I add vidalia onion to my julienned sweet bell peppers and reduce them both in half butter, half olive oil to a sweet spicy salsa consistency, like a relish to be spooned onto the charcoal grilled sausages.
I made this tonight but I added a diced large jalepeno, Apple cider vinegar and I chopped my onions and peppers thinner. I also cut the half sausages on a diagonal to make them match the veg a little more. Great balance of spice, sweet, and acid and perfect for sandwich bread. Definitely a welcome addition to my meal menagerie.
No way this video only came out 2 and a half years ago. This became a household staple after it came out and it feels like ive been making it for ages at this point
Elevated a classic meal with some good tips such as the sugar in the red wine vinegar, two things I wouldn’t have done and will now add complexity to my dish.
as soon as he said "I'm going to need to assess the rigidity of my sausage" I immediately scrolled to the comments. The YTP community is gonna feast with this video.
Of all the RU-vid cooks, Adam's recipes are by far the ones I most often use when feeding my family, and this sausage and peppers recipe is the one that I use at least twice a month.
Adam I just made this and it is FANTASTIC. I could only find mild Italian sausage so I put some red pepper flakes and some dried oregano in there and…man does it work.
I highly recommened removing the white parts of bell papers since they can be bitter. The best way to cut it would be actually turning them upside down (just cut the green stem away so it lays easy and flat). Then run your knive from the top to the bottom so that you cut right around the lines of the bell peppers. That way you maximize your flesh yield, leaving only the seeds and white parts behind. If done correctly, you almost never have to remove any seeds again. Btw, great recipe!
I finally made this dish (well, a version of this dish at least), i had some onions and bellpeppers here and needed a vegetable side for roasted chicken thighs and rice and beans, so i threw some vegetable oil and butter into a pan (ran out of olive oil unfortunately), put in my vegetables and let that cook until all the water evaporated, then I put on salt, black pepper, a pinch of MSG, some white vinegar and balsamic vinegar, a pinch of sugar, some dried oregano, garlic powder, basically everything i had in the pantry lol, came out amazing, i could eat that by itself, maybe with some rice on the side, highly recommended
Everyone who’s been to a sporting event is familiar with the large lines of Italian guys in tank tops and track suits waiting for a sausage with extra peppers and onions paired with a ballpark beer
Thought I knew all there was to know about sausages & peppers (perhaps my favorite comfort food) but vinegar and sugar.? YES!!! Vinegar and sugar elevate this simple dish to something sublime. Sausage & peppers is grown up peanut butter & jelly. Imagine discovering a simple addition to the latter that made it even better.
I could cry when looking at my like dislike ratio. I have so many jealous people that my videos always get way more dislikes than likes. Please don't be jealous, dear mrkk
