Leila E. Cole
- Oct 22, 2017
- 2 min read

Premio: Sausage and Peppers

An all time family favorite of mine is sausage and peppers. Whether you make them spicy or mild, they're always delicious.

This time around, I went the 'spicy route' with Premio's "Hot Italian Sausage Grillers".

Here's my step-to-step guide on how to make them.

First, here's what you'll need:

+ Premio Hot Italian Sausage Grillers (1 pack)

+ Bell Peppers*

I used about 1/4 yellow and 1/4 orange

+ Onions (2 medium sized)

+ Olive Oil (1/2 cup)

+ Seasoning (to desired taste)

I used seasoning salt, paprika, oregano and thyme

+ Tomatoes (1 medium sized)

+ Tomato Paste (1 tablespoon)

+ - - - - - - - (secret ingredient. See below)

+ Bread (my preference is toasted)

Serving Size: 4-5 hearty sandwiches

Time: A solid 40-45 minutes

I started off by chopping up my main ingredients; the sausages, length-wise and at a slight angle, the onions (I like them thinly sliced) and the bell peppers.

To save time, you can cut the Premio sausages first. That will allow you to multitask and cut the veggies whilst the sausages are cooking.

Place the Premio sausages in a pot, over medium-high fire. Stir occasionally.

Once the sausages are cooked remove from pot.

In an empty, slightly warmed pot (can be the same pot the sausages cooked in), add 1/2 cup olive oil. I used the same pot the sausages were cooked in, but washed it first.

I personally like to wait for the oil to warm up a bit, then add the sliced onions. Stir the onion occasionally, over medium-high fire. Cover and turn fire down to low-medium.

Once the onions start to loosen up, add seasoning.

Once the onions have cooked to your liking (I prefer a noodle-like state), add half a teaspoon of tomato paste + (my secret ingredient is 1/2 cup of ketchup!). Stir until thoroughly mixed in, then add the cooked Premio sausages.

After adding the cooked Premio sausages, add in the chopped tomatoes. Stir and cover for 3-4 minutes. Uncover, and add the chopped bell peppers. Mix well and leave under low fire (uncovered, to keep the bell pepper crunch), for another 5 minutes or so.