I learned that trick about saving veggie scraps for stock about 15 years ago when I was delivering wine to restaurants. Yours is the first cooking show I've ever found that ever mentions it. I appreciate that you include those little asides!
I’ve made sausage and peppers before but they never turned out this good. Thank you for taking the mystery out of how they make this at the festivals. Extremely delicious and easy. I love all your recipes!
When I cook sausage and peppers, I do it in my cast iron. I usually get brats or hot Italian, and sear them all over before I take them out and throw in the bell peppers and onion. I do roughly 25% each red and green peppers, and the other 50% onion. Then while they are cooking, put the sausages back in on top of the veggies. I add a bit of soy sauce and balsamic vinegar to deglaze the pan and get all the good bits up. Toast the buns. Then, I make horseradish and Sriracha mayo, put it all together and it's one of my favorite things.
I have made this multiple times and the flavor is spot on. The key to success is the oven cooking method. The juices from the sausage truly infuse with the peppers and onions making it great. Bravo Chef
Sometimes when I make sausage and peppers, I add either a little fresh tomato or a splash of white wine to have a little sauce; this way, the leftovers can be tossed with some pasta. I really, really enjoy your channel, thank you!
BIG THANKS for this. Had my 1st sausage and pepper sandwich when I was 20 at the San Gennaro Feast in NY and have craved it ever since, not being able to duplicate it at home... until now. YUM!
One of my childhood favorites, up there with stuffed peppers and mom's lasagna, cant wait to make this when I get home tonight. Loving the voice over, music combo, man. One of my favorite youtubers just keeps getting better!
This is one of my very favorite fair foods and you've nailed it. Love your channel. Your teaching ability is top notch and the cooking style is fantastic, Stephen. I'm learning so much from you and it's greatly appreciated. Total respect.
NOT ANOTHER COOKING SHOW I already liked it when you started using less text and more voice, now it’s just a matter of practice imo haha. you got better real quick though
Making this right now after watching it last night while stoned and vowing to eat this cornucopia of deliciousness. Checking for temp in 5 minutes, chef. Thanks for sharing such a simple yet easily overlooked (in CA) fare .
love how you show in slow motion how home cooks can cut veg slow and tucked fingers. I know you can blaze through that stuff but good yyou show how to do it slow for the less experienced with a knife.
Never cooked in my life. Absolutely first time. Purchased used cast iron pans and did --every word you said- and it turned out fantastic. Not bad for 81 years old.. Thank you big time!
Nailed this, Stephen. The beauty of this recipe is the simplicity. When I made my video, I stressed that at the fair or feast, they throw a big ring of sausage on the plancha, dump peppers and onions and oil and cut away what they need throughout the day. The later you go, the more caramelized the veg. Cast iron is a great way to achieve that quickly at home.
Just got a hankering for sausage and peppers, and I see Stephen has a recipe. Fantastic. Within two minutes he mentions Italian Street fairs and Zeppole. The Sausage and peppers that turned me on to the dish was at the Third Avenue Festival in Bay Ridge, though I've had it at San Genarro in the city, too, and you can't get me through a street fair without a bag of hot fresh zeppoli. I'm home.
That's a wonderful recipe! I would recommend when building the sandwich to put the peppers and onions down first in the bun, and then put the sausage on top of them. It gives the sandwich much more structural integrity and stops your peppers and onions from falling off.
This is the same thing I do when making hot dogs. All the condiments and veggies inside and hot dog on top. Yeah, it doesn't have the aesthetic look to it, but keeps almost everything in every bite.
Alright dude so I did the guac and pickled onions (tomatillos are out of season and I live in Michigan so no salsa for me) and man, both were awesome but my family was raving about the onions. Especially after a day in the fridge. I also put some shredded cabbage in the pickling juice or whatever its called and it's super good.
@@seniorfamz4090 hey man thanks for the advice. I went to the store and found it but it was super expensive here. I usually do my first try at foods with cheap products because my first go is always underwhelming.
Tried your method tonight and it was fantastic. I think the building/wrapping in foil & leaving in the hot oven for 5 minutes to melt the cheese and steam the entire sandwich put it over the top. Bring napkins. Cast iron (Lloyds) Did sausage and veggies in oven for 20 minutes and sausage was between 165-170. Next time will check temp at 15 minutes. Your oven may vary. The sausages were still very juicy. Had no provolone so I shredded some mozzarella and it was great. I love provolone and will try that with my leftovers. I'm sure most any good melting cheese will be great. And for the whiners who say "NO" to cheese, then don't add cheese. You're the cook, make it your way. Toast the bread or don't toast the bread. Make it your own. Thanks for sharing your methods.
This seems like a great super bowl/big gathering food. You can make the peppers and the onions and then let it cool, make the sandwiches, wrap them and put them in the fridge. Then you can throw them in the oven before serving.
The best sausage and peppers sandwich I ever had, had some marinara sauce on it, and it's the standard by which I judge now. Not sure if it's ever been topped. It was this tiny little mom and pop hole in the wall place in the industrial part of Los Angeles. It's long gone, but I'll never forget that sandwich...
That's how I always make mine! Caramelized onions, charred green peppers, & the Italian sausage screwed sort of in marinara, on a really sturdy roll. So so good!
I spent a whole winter camping in the Rockies a couple years ago. I lived on that. I started using the big loaves of bakery garlic bread. Colorado really has a great sausage brand.
This recipe was delicious! The funniest thing happened...I had all the ingredients except for the bell peppers :/ But I had tons of jalapeños in the fridge. Used them instead with all the seeds scraped out. LIFE CHANGING. I enjoyed the slight heat and sweetness it imparted. Loved this dish!🔥👍🏻
Crushed it. Came to RUclips to find a great sausage & peppers sandwich recipe & yours was the first one I watched. Didn't have to look any further. Friggin love when that happens!
Literally exactly how i make mine. This is the first video for this recipe ive ever watched and it 100% how i make it at home lol. I was pretty suprised. Provalone and i also use pascilla peppers instead of bell peppers. Pretty crazy how close it is
Yo I've been watching your vids lately and i learned so much about cooking and I actually got better at it. I'd like to say thank you for putting up such great videos! Keep it up
I just used your meatball recipe and made it for a crowd and people said it was fantastic and later used them to make meatball subs...and they were amazing thank you
Thanks for this. I have sausages that I was gonna use for pasta but decided on this instead. I go through so many peppers, onions and other vegetables and never thought to save the trash for a broth so I learned two things from this video, thanks!!
I literally ran out made this. Was actually the first recipe i followed from you and it has led me to try a few more of your tutorials. I love cooking as it is so adding this to my skill set was fun.
My secret to my sausage and peppers is I brown the sausage, put it in the crock pot and with the peppers onions garlic and some olive oil and the not so secret is I put a ladle of some leftover sauce. Not a ton because you don't want the tomatoes to distract from the other flavors, but it just adds a little something. My mom always just did it more your way, but I tried a little sauce with it and like it
Your show has became one of my favorite shows to watch and you inspired me to truly try to cook on my own. You make it look so easy and I I thank you for showing us your talent. You’re truly Blessed. Also I was wondering if you could do a chicken milanese dish? Thanks and God Bless!!!
Would italian sausage with sautéed bell peppers and onions on a hotdog bun work well if i put melted butter on the inside of the bun and dont add any cheese?
Hi. Love your show. I try to see everything you do. Can you also say the food temperature in Celsius or add text? Keep on rocking. Nowadays I cook Italian over and over again to get perfection and my touch. Saturday I will cook Pasta alla Gricia🤗
i made this after a long, semi shitty week and i have some things a) it was super tasty!! b) great meal to make with friends and c) it not only fills you, but satiates your soul a bit. much love from Humboldt!
Just like I make them but I use two variations, 1) when I cut the bread I dig out part of the bread both sides to make a pocket ( the sandwich will hold more), 2 I like to put some home made marinara on the side for dipping ( I like to put a couple shakes of Cayenne in the marinara and let that simmer maybe 30 min) I like your videos and have most of the others and you are teaching me how to be creative. They key here is good Italian sausage. I am starting to look online cuzzz where I am from a place where good Italian sausage is hard to find.
Could you maybe show how to make sandwich roles like that in a future episode? Im from Germany and we really cant buy those kind of roles here and it makes me sad that I cant really make many of the awesome sandwiches form the US cause the bread is never quite right.... Love your show!
You must have a. Italian bakery. If they don't have rolls.then get a long crusty Italian not French bread. But pieces to desired length. Actually better than a roll
Steve , Bro Congrats on 200K ! I am so excited and happy for you ! This sausage and pepper roll looks amazing! Awesome job! Hey remember that time on Battle of the Kitc........never mind ! All the best Brother !
The Italian supermarket where I live has these assortment of peppers, starting in August, and they include Hungarian peppers, and cherry peppers. I think those peppers would go great in that. Also, I think a touch of fennel, or fennel seeds would also be great in that. I like fennel and peppers very much. Cheers!
NYC just banned plastic bags, need a tote bag? Grab a Hate Less. Cook More. TOTE BAG: cutt.ly/VtrUum9
You need to have more choices in totes! Not impressed with the style of that one! Sorry☹️!
What’s the best substitute for Italian pork sausage if you don’t eat pork?
why dont just stand with open legs instead you lean on the table, its not healthy
Jesper Eklund not turkey sausage maybe?
I learned that trick about saving veggie scraps for stock about 15 years ago when I was delivering wine to restaurants. Yours is the first cooking show I've ever found that ever mentions it. I appreciate that you include those little asides!
Watch Cooking with the blues he saves everything and preaches about saving everything
You just dont watch enough cooking shows!
Caveat: I would not save garlic, broccoli, cauliflower, or pepper scraps for vegetable stock though.
@@thedwarvendispatch5364 especially the seeds of the peppers they ll make the stock bitter
great thing to tell the general public shit for brains - that they eat leftovers s- ps bourdain been there - done that
I’ve made sausage and peppers before but they never turned out this good. Thank you for taking the mystery out of how they make this at the festivals. Extremely delicious and easy. I love all your recipes!
Love how you make everything looks so simple.
When I cook sausage and peppers, I do it in my cast iron. I usually get brats or hot Italian, and sear them all over before I take them out and throw in the bell peppers and onion. I do roughly 25% each red and green peppers, and the other 50% onion. Then while they are cooking, put the sausages back in on top of the veggies. I add a bit of soy sauce and balsamic vinegar to deglaze the pan and get all the good bits up. Toast the buns. Then, I make horseradish and Sriracha mayo, put it all together and it's one of my favorite things.
Thanks!
I’m so comforted by watching these dishes I grew up on. You’re very educational and my dishes will be taken to a new level now. 👍🏼
Thanks so much... made them today and they brought my right back to my New Jersey childhood! Perfect!
One of my favorite Fall or Winter meals. Thanks for showing us your version!
I have made this multiple times and the flavor is spot on. The key to success is the oven cooking method. The juices from the sausage truly infuse with the peppers and onions making it great. Bravo Chef
Sometimes when I make sausage and peppers, I add either a little fresh tomato or a splash of white wine to have a little sauce; this way, the leftovers can be tossed with some pasta. I really, really enjoy your channel, thank you!
Vinegar is a lovely addition as well, bings some lovely acidity
@Mr. Green. Yes, vinegar adds a nice little "bite" to cut through the richness of the sausage.
Always a pleasure to spend a little time together, thank you
BIG THANKS for this. Had my 1st sausage and pepper sandwich when I was 20 at the San Gennaro Feast in NY and have craved it ever since, not being able to duplicate it at home... until now. YUM!
So amazingly delicious. Took me right back out to the streets and family events where I grew up in Mechanicville, NY!!!!! Thank you so much, best ever
One of my childhood favorites, up there with stuffed peppers and mom's lasagna, cant wait to make this when I get home tonight.
Loving the voice over, music combo, man. One of my favorite youtubers just keeps getting better!
This is one of my very favorite fair foods and you've nailed it. Love your channel. Your teaching ability is top notch and the cooking style is fantastic, Stephen. I'm learning so much from you and it's greatly appreciated. Total respect.
I could jump in to the TV screen they look so good thanks great job as usual
the quality of your voiceovers just keeps getting better! great job!!
I had a realization that I spoke different than normal when doing them. So I try to speak more naturally now. Thanks for noticing
NOT ANOTHER COOKING SHOW I already liked it when you started using less text and more voice, now it’s just a matter of practice imo haha. you got better real quick though
Making this right now after watching it last night while stoned and vowing to eat this cornucopia of deliciousness. Checking for temp in 5 minutes, chef. Thanks for sharing such a simple yet easily overlooked (in CA) fare .
love how you show in slow motion how home cooks can cut veg slow and tucked fingers. I know you can blaze through that stuff but good yyou show how to do it slow for the less experienced with a knife.
Never cooked in my life. Absolutely first time.
Purchased used cast iron pans and did --every word you said- and it turned out fantastic.
Not bad for 81 years old..
Thank you big time!
Nailed this, Stephen. The beauty of this recipe is the simplicity. When I made my video, I stressed that at the fair or feast, they throw a big ring of sausage on the plancha, dump peppers and onions and oil and cut away what they need throughout the day. The later you go, the more caramelized the veg. Cast iron is a great way to achieve that quickly at home.
Just got a hankering for sausage and peppers, and I see Stephen has a recipe. Fantastic. Within two minutes he mentions Italian Street fairs and Zeppole. The Sausage and peppers that turned me on to the dish was at the Third Avenue Festival in Bay Ridge, though I've had it at San Genarro in the city, too, and you can't get me through a street fair without a bag of hot fresh zeppoli.
I'm home.
That's a wonderful recipe! I would recommend when building the sandwich to put the peppers and onions down first in the bun, and then put the sausage on top of them. It gives the sandwich much more structural integrity and stops your peppers and onions from falling off.
This is the same thing I do when making hot dogs. All the condiments and veggies inside and hot dog on top. Yeah, it doesn't have the aesthetic look to it, but keeps almost everything in every bite.
@@nathanscarlett4772 this channel focuses heavily on presentation. 😉
I tried this with spicy beyond sausage and it was delicious
Peppers and sausage... such a combo. Delicious
Alright dude so I did the guac and pickled onions (tomatillos are out of season and I live in Michigan so no salsa for me) and man, both were awesome but my family was raving about the onions. Especially after a day in the fridge. I also put some shredded cabbage in the pickling juice or whatever its called and it's super good.
@@seniorfamz4090 hey man thanks for the advice. I went to the store and found it but it was super expensive here. I usually do my first try at foods with cheap products because my first go is always underwhelming.
I've been doing it wrong for years. Provolone on the bottom is a game changer. Thank you for this.
Tried your method tonight and it was fantastic. I think the building/wrapping in foil & leaving in the hot oven for 5 minutes to melt the cheese and steam the entire sandwich put it over the top. Bring napkins.
Cast iron (Lloyds)
Did sausage and veggies in oven for 20 minutes and sausage was between 165-170. Next time will check temp at 15 minutes. Your oven may vary. The sausages were still very juicy.
Had no provolone so I shredded some mozzarella and it was great. I love provolone and will try that with my leftovers. I'm sure most any good melting cheese will be great.
And for the whiners who say "NO" to cheese, then don't add cheese. You're the cook, make it your way. Toast the bread or don't toast the bread. Make it your own.
Thanks for sharing your methods.
This seems like a great super bowl/big gathering food. You can make the peppers and the onions and then let it cool, make the sandwiches, wrap them and put them in the fridge. Then you can throw them in the oven before serving.
Binge watching sopranos under lockdown, decided it is time to make sausage a peppers. THANKS!
I'm so trying this!!! I've made it before but this one looks like the ones I buy down the shore.
I’ve been eating spicy bison sausage with red peppers on an Amoroso roll. The roll is definitely a must. Amoroso is the standard 😎
Excellent video showing my non new york friends this dish you've helped a lot.
The best sausage and peppers sandwich I ever had, had some marinara sauce on it, and it's the standard by which I judge now. Not sure if it's ever been topped. It was this tiny little mom and pop hole in the wall place in the industrial part of Los Angeles. It's long gone, but I'll never forget that sandwich...
That's how I always make mine! Caramelized onions, charred green peppers, & the Italian sausage screwed sort of in marinara, on a really sturdy roll. So so good!
Just found this channel. Great stuff man! Definitely subscribed. Keep up the great work
I spent a whole winter camping in the Rockies a couple years ago. I lived on that. I started using the big loaves of bakery garlic bread. Colorado really has a great sausage brand.
WOW, IT REMINDS ME OF THE CHURCH CARNIVALS WHEN I WAS A KID.
I LOVE TO MAKE SAUSAGE & PEPPERS. I COULD EAT THEM 3 TIMES A WEEK.
This recipe was delicious! The funniest thing happened...I had all the ingredients except for the bell peppers :/ But I had tons of jalapeños in the fridge. Used them instead with all the seeds scraped out. LIFE CHANGING. I enjoyed the slight heat and sweetness it imparted. Loved this dish!🔥👍🏻
Crushed it. Came to RUclips to find a great sausage & peppers sandwich recipe & yours was the first one I watched. Didn't have to look any further. Friggin love when that happens!
Literally exactly how i make mine. This is the first video for this recipe ive ever watched and it 100% how i make it at home lol. I was pretty suprised. Provalone and i also use pascilla peppers instead of bell peppers. Pretty crazy how close it is
Yo I've been watching your vids lately and i learned so much about cooking and I actually got better at it. I'd like to say thank you for putting up such great videos! Keep it up
I had never thought about storing my vegetable scraps for making stock. I think I'm going to start doing that, right after I go and make this. Thanks!
I just used your meatball recipe and made it for a crowd and people said it was fantastic and later used them to make meatball subs...and they were amazing thank you
Thanks for this. I have sausages that I was gonna use for pasta but decided on this instead. I go through so many peppers, onions and other vegetables and never thought to save the trash for a broth so I learned two things from this video, thanks!!
So basic. So GOOD! Thank you!
Thank you for the tips and how to make inside the home im making this for dinner tonight
It's 4:30 a.m. right now (09/19/2021) and I just went and took sausage I have frozen out of the freezer.....Dinner tonight!
I literally ran out made this.
Was actually the first recipe i followed from you and it has led me to try a few more of your tutorials. I love cooking as it is so adding this to my skill set was fun.
I just made this and added some of your pickled red onions to it. Oh man! Best thing ever.
I have followed this recipe and it was amazing definitely reminded me of the fair
Staple!!!!! one of the best tramezzino,s out there! another great video. Ciao
I love your style dedication and passion and a great eye for detail.
My secret to my sausage and peppers is I brown the sausage, put it in the crock pot and with the peppers onions garlic and some olive oil and the not so secret is I put a ladle of some leftover sauce. Not a ton because you don't want the tomatoes to distract from the other flavors, but it just adds a little something. My mom always just did it more your way, but I tried a little sauce with it and like it
I really don't eat sausages anymore bec of my diet but I'll break it for this one
Your show has became one of my favorite shows to watch and you inspired me to truly try to cook on my own. You make it look so easy and I I thank you for showing us your talent. You’re truly Blessed. Also I was wondering if you could do a chicken milanese dish? Thanks and God Bless!!!
Would italian sausage with sautéed bell peppers and onions on a hotdog bun work well if i put melted butter on the inside of the bun and dont add any cheese?
Hi. Love your show. I try to see everything you do. Can you also say the food temperature in Celsius or add text? Keep on rocking. Nowadays I cook Italian over and over again to get perfection and my touch. Saturday I will cook Pasta alla Gricia🤗
Chicago knows sausage and peppers. So many great stands
You make me cry dude!!! this is my childhood favorite sandwich. Complimenti!!!
Literally been waiting all day for this 😁🤤 thank you
Thank you, for this. You've made this very easy for me.
Damn the way you cut that bun was with pure unfiltered love and care
I’m so trying this, thank you for this video
Never stop doing these videos bro you are awesome at them. 🔥
i made this after a long, semi shitty week and i have some things a) it was super tasty!! b) great meal to make with friends and c) it not only fills you, but satiates your soul a bit. much love from Humboldt!
Just like I make them but I use two variations, 1) when I cut the bread I dig out part of the bread both sides to make a pocket ( the sandwich will hold more), 2 I like to put some home made marinara on the side for dipping ( I like to put a couple shakes of Cayenne in the marinara and let that simmer maybe 30 min) I like your videos and have most of the others and you are teaching me how to be creative. They key here is good Italian sausage. I am starting to look online cuzzz where I am from a place where good Italian sausage is hard to find.
just made these, they came out great! Thanks
Could you maybe show how to make sandwich roles like that in a future episode?
Im from Germany and we really cant buy those kind of roles here and it makes me sad that I cant really make many of the awesome sandwiches form the US cause the bread is never quite right....
Love your show!
You must have a. Italian bakery. If they don't have rolls.then get a long crusty Italian not French bread. But pieces to desired length. Actually better than a roll
Steve , Bro Congrats on 200K ! I am so excited and happy for you ! This sausage and pepper roll looks amazing! Awesome job! Hey remember that time on Battle of the Kitc........never mind ! All the best Brother !
Boom! Another legit dish by Not Another Cooking Show. I'm addicted, man.
I love your recipes! Simple amazing flavors recipes! Making this recipe on the weekend! Thank you!
that looks like a next level sausage and peppers that I need to try to make
Forget the cooking. Video aesthetics on point.
Unreal videos! Need a Not Another Cooking Shot Chicken Scarpariello and I needed it yesterday!
Love that dish. Never made it myself though. That won’t be soon. Need to work on it
This is what's for dinner tonight 💪
Sausages and peppers. Toni Soprano would be proud :D Greetings from Germany!
What brand of sausage do you use? My son and I just watched this video twice. It looks amazing!!!!!!
I know what I'm having this weekend! It looks soooo good. Hoping to get that veggie stock recipe soon. Thanks for sharing! 😘
Those look fantastic and easy, I'll be making those. Thanks for sharing.
Making this tonight...planned it before seeing this video :)
Love this program.
Looks most excellent!
Everybody loves food that is wrapped in tinfoil, I think there may be a cookbook That needs to be written
It’s the steam, baby. Secret ingredient
i really love how you film these videos, and the cooking of course :)
The Italian supermarket where I live has these assortment of peppers, starting in August, and they include Hungarian peppers, and cherry peppers. I think those peppers would go great in that. Also, I think a touch of fennel, or fennel seeds would also be great in that. I like fennel and peppers very much. Cheers!
Dwayne Wladyka damn, I’m coming to your place to eat.
I like the voice over, good idea 👍🏻
Amazebawls dood. This slaps.
Love this recipe. Can smell it now.
Perfect !!!!! PERIOD !!! Keep em coming
Ughhh yessss this is exactly what I was looking for! 🤤
Thank you
I LOVE these
You nailed it. Love it.
Making this for dinner.
i am a super FAN! THANK YOU!
Gonna be making these in September since the feast will be cancelled I shall feast in mi casa gracias 😊
Looks fantastic ❤️
Those sausages look amazing! Wish I could find some like that but, I live in Wisconsin and I do not like brats!
Yes!!! I add tomato sauce and fresh mozzarella to our sandwiches.