I love that you always say something like "this may not be the best version, but it's what my family likes--so you do what you like." So many other chefs on TV and RUclips insist that their version is the best, and if you deviate from their version, then they say you're wrong. Your approach and attitude is so much more refreshing!
Thanks a lot man! Many people are leaving similar comments. I'm happy to be that guy that doesn't tell viewers to go hunt a wild boar and make homemade sausage for their next dish or it will be ruined lol.
That’s the important part that’s how me and family do it like we all do things different hence why we looking at recipe to get new ideas try new things keep up the good work my friends think I’m half Italian cause of you lol
@@williamtrimble3rd373..he is such an easy cook to learn from. He is really talking to each of us... And offers levels for the beginner to the intermediate to the expert stage. Thing is, I'm already entering the higher levels of difficulty bc he shows them in such a way that most anyone can make the dish being presented. Never thought I could attempt Chicken Picata - but mine is getting better with each attempt. This one needs good equipment(a pan, knife) as well as following the steps.
Hey Chef I just wanted to thank you for doing what you do. Your flawless demontration of method and your laid back style are a winning combination. I'm a big fan.
Love the way you stress individualizing your versions to fit an individual’s own taste! It took me a long time to come to that conclusion on my own. Being 89, my taste buds have seen way better days. I now know to Jack up seasoning amounts to offset my deficiency. But you are the only guy whom I have observed that emphasizes/encourages viewers to experiment. Bravo! Great job every session. Thanks!
I went to San Genaro every year for at least 20 years or more. I make it without sauce and it takes me back to the festival every time I make it. Little Italy, lower Manhattan, nothing better on the East coast.
One more thing, you’re going to be a really big channel/large following in no time. Great quality all around, so I have very little doubt of that. It’s probably takes a while but at some point your following will snowball big time. I like all the stuff you talk about including where you buy, what you look for, prices etc. Keep up the great work!
James, I appreciate your channel so much. I’ve enjoyed your videos for a few years now but I felt compelled to write just to say that I think you’re doing an incredible job. Your easy to follow recipes and including your family in the mix really resonates with me. I’m a retired Navy veteran & thoroughly love the art of cooking. I would also include my two girls when cooking. Keep up the great work!! Mike from Brooklyn sends
Just like you don't go to the grocery store when you're hungry, you don't watch this channel when you're hungry!! I love everything you make and really appreciate your presentations. No crazy ingredients or massive steps...simple and to the point. BTW, I love that little gas stove, where did you get it? Thank you!
As a native LIer who’s lived in Delaware the past 15 years, the A&S pork store mention really brought me home. I used to live right down the block from them. Love the channel and the recipes!
I’ve been cooking your recipes for a couple of months now. It’s some of the best food I’ve ever eaten and I’ve eaten good food all over the world. Thanks!
Just tried this recipe (with sauce) and it was amazing. This is probably the 4th or 5th time I’ve tried to make sausage and peppers, and the first time I actually enjoyed the result. Thanks for the tips!
What a find this channel is!! I’m in the south now but miss New York (Utica) and Cleveland. My mom and my aunts all cooked these dishes. I love the channel! I cooked a bunch of them over the holidays. I also love how you ask for your kid’s opinions. Their honesty is refreshing and a true tell of your relationships with them. Keep the good recipes coming! Cooking New York proud in Alabama! Thanks!
I want to thank you. This was a simple dish packed with flavor. You were spot on with the oil. I’m no cook. My husband absolutely couldn’t stop saying how delicious the sandwich was. I did the one with sausage and peppers.
Omg the Italian feasts in Jersey! This channel makes me homesick. Awesome growing up with this food! My Sicilian grandmother would bathe in olive oil every day if she could.
I love your videos. I love the step by step instructions and the fact that you explaine everything. You are my all time favorite person to show how to cook. KEEP UP THE AMAZING JOB CHEF.
Hey Jim, I made this (no sauce version) yesterday with the old lady and all I gotta say is WOW! She, couldn’t believe how good it was with the peppers and onions, normally she won’t put ANYTHING but cheese on burgers or dogs (ya she’s weird I know), I used the Costco hot Italian sausages which I know aren’t the best and I had better ones from our local Italian market but decided to use these ones. Either way unreal! Also I made a spicy Bomba calabrese aioli, just a light layer on one half of the roll. So good. Thanks for all of your videos and hard work man, You are one of my go-to’s for recipes. All the best!
I always as a kid are the version without sauce then I tried it with sauce and I haven’t looked back. I love it just by itself but on a good seeded roll it’s magical! Great vid keep it up.
I just made this yesterday, no sauce, and it was absolutely delicious out of the bowl, like soup. I took 3 hours to finish this recipe, reducing heat until simmering. Peppers, onions tender as can be, sausage delicious. You'll love it!
I live in MN...There are new a few places that now use fennel in their house made sausage...It is a nice flavor to enhance the sausage taste...This one of my favorite things growing up..
I made a version of this with Italian sausage infused with broccoli rabe and Romano cheese. The cheese added to the sauce and gave it a fantastic flavor. Basically, added sausage to a Dutch oven and browned it in EVOO. Set aside with the liquid. Browned onions in same pot. Added red peppers, chicken stock, Tony C's Creole spice and herb seasoning, salt and pepper. Added the sausage and liquid back and cooked till peppers were soft. Delicious!
I cannot wait to make this (no sauce). I live your channel. A few chores around the house and then the grocery store for sub rolls! I've always got sausage on hand.
Dude I just found our channel this week… I like your style a lot and appreciate your approach to cooking, We cook a lot of the same. Thank you for the great videos! Keep up the good work
I make the sauce version to have with rigatoni, rice or spaghetti sometimes. Without sauce I like for a nice hero sandwich! I grow orange peppers in my yard. They're so good! They go from Green to Orange to red!
I’ve watched your channel a 6 different times. Today I decided to subscribe. As a 1/2 Sicilian 1/2 Irish but brought up 100% Sicilian I’m really digging your show. I grew up in Chicago and moved to Northern Wisconsin 40 years ago. So needless to say 90% of the good cooks have passed on. And I just don’t get back to Chicago all that much anymore. Loving our safety in Wisconsin just to much. My wife is 100% Polish but she was around my Grandmother & Mother enough to get headed down the right path. Some dishes I can’t tell. My wife makes amazing stuffed artichokes . So my wife is definitely going to get introduced to your awesome channel. As we are retiring in the net 12 months cooking can be a great pastime for us . I’m so happy to have found your channel. It is going to play a part in our retirement relationship. Here at Home, the Cabin , or Snowbirding in Florida. We can take you anywhere we go. God Bless & bon appétit 😊
I wrestled in High School and a common thing at the concessions stands was Sasuage and Peppers(i’m from Long island too 🤝) and it’s easily one of my favorite quick easy meals. But now that I cook myself and I don’t eat pork I just substitute it w cajun andouille chicken sausage
I made the oil version and didn't cook the peppers as much as I usually do and it makes a huge difference in the taste of the dish. Excellent base recipe!
Delicious! I used chicken Italian sausage , veggies & a hot dog bun (No hoagies at the moment) 😁. Came out great! I also love your tone & philosophy on cooking! Thanks Again with a full belly!
I live near my local Catholic High School. Every August the local Italian Heritage Society holds a festival and sausage and peppers are on the menu. The smell of them cooking permeates the neighborhood and several of my neighbors buy weekly passes so that we can go and buy them every day. They serve them both ways but in the sauce is much more popular.
My Great-Grandfather was the first President of the San Genaro Society and started The Feast. We call it white sausage and peppers…the juices from it are all you need soaked into the bread 😋😋😋 no Sauce all the way!
I just finished making the sauce version. I think a whole can of paste is too much. I also used white wine instead of water to steam the peppers. But after all was said and done I used a whole can of the tomatoes instead of half and I even added some stock to the mix at some point. And still the sauce is super thick. I can't even imagine yours lol. Thanks for the recipe my friend. Think I got some tweeking to do for my liking.
Love your recipes! I grew up in the rust belt of Youngstown, OH which was 95% Italian, and these recipes bring back memories. I would add maybe a cup of white wine instead of the water to deglaze and speed up the cooking.
I was originally taught to put the one with oil on top of cornbread, but my preferred method is to put it on top of cooked egg noodles. I boil the noodles, then drain them. Then, I add a little bit of olive oil or butter, and Italian seasoning to the noodles and put them on the plate, then put the sausage and pepper mixture on top.
Absofrigginlutely love your channel! Best way to show how to cook Italian food (my favorite) and you make it so easy! I'm from the east coast and now southwest! I miss some of the items you use but I make due! So enjoy your attitude and knowledge!
I just found your channel , was looking for a new way to cook sausage and peppers. Bro you are fire!!! definitely underrated channel, keep it up you will be going to the moon and thanks you for listing the ingredients in the below section. I hate having to reverse engineer cooking video for the ingredients. Will be watching your channel from now on.
Thank you man! I always include the ingredients and instructions in the description when I don't have a printable recipe on my website. Really appreciate the support!
Awww, l was waiting to see your adorable kids do a taste test... Personally, l prefer my Sausage & Peppers without the sauce. Thank you for another wonderful video.
great video! i like to de-glaze my no sauce version with white wine/chicken broth 50/50 roughly for that extra depth of flavor - and FYI Sclafani is based out of Norwalk Connecticut - great company!
I often make the "no sauce" version during the summer. I can put the sausages on the grill. And the onions and peppers in a frying pan on the top rack. Then slap it on a hotdog bun with spicy brown mustard. When it's too cold to grill, I make the sauce version. Serve it up with a side of garlic bread. Either way, it's delicious.
I like to do these on the grill can spoon the sauce on I have a sauce pan I put in the grill while cooking the sausage and veggies close the lid sauce gets some smoke ramps it up a notch flavor wise.
the first one i do something very similar, but i add some balsimic vinnegar. When it cooks out the vinnegar adds a nice sweet acidic taste to the vegatables and sausages. Also to be honest, it is much easier if you do them in the oven, and stir them half way, but your method is great just more complex.
I slow cook in a pan, my sausage, add potatoes carrots red pepper and onions. A little extra fennel, some cheese and then balsamic vinegar. Cover. All the veg have that fennel balsamic flavor. Excellent.
Would you be willing to do a video on tomato paste/puree/etc? I'm always overwhelmed by all the brands and types at the grocery store, having u recommend a brand and talking about your selection a bit was so helpful!
I love the vibe you give off. I wish you'd find a way to set the camera so you are not having to bob up and down so much. Anyway, I am off into the kitchen to make s&p in tom sauce...YOUR way. I have the same attitude to canned toms. I have seldom used tom paste. Will do now. Thankyou!
Are you a professional chef? It seems like you are the way you cut etc. Or was grandma your main teacher? I also agree with the other comment this channel is excellent. Don't give up I think with your talent you will get big
No, I am not a pro chef. I learned from my Grandmother and did work in a number of food places when I was very young. I've just always wanted to learn about cooking. Thanks for the compliment and I have every intention to keep posting videos🙂
So I was making this and heard you talk about peppers and eggs and don't get stuck on following a recipe exactly. Well I combined both and loved every bite.
Hey Bob! That's a great idea to combine this with some eggs! I have a separate pepper and egg sandwich video too right here: ruclips.net/video/in7h2MAzBh0/видео.html
I do buy tubes of Cento tomato paste simply because I don't go through it fast enough. It seemed like back when I would buy the little cans the half that went back in the fridge always spoiled before I got to it again. The tubes reseal very well.
Depends how you're serving your Sausages and Peppers. TheE will be great on the plate, at a buffet or ESPECIALLY perfect on toasted rolls for a Bomber or Hero/Sub, adding mozzarella or provolone or not, and broiling til bubbling. If you remove casings the sausage integrates into your peppers and tomato sauce, if making. Then probably best over pasta or a nice fluffy rice. But as Jim ALWAYS says it's your food, make it how you like it best. But the only time I've removed the casings is to cook into a sauce.
Nice channel. Just found you and subbed. Keep up the good work. I love how your directions are short and sweet. You have a nice personality and you don't babble on about random stuff lol.
I love that you always say something like "this may not be the best version, but it's what my family likes--so you do what you like." So many other chefs on TV and RUclips insist that their version is the best, and if you deviate from their version, then they say you're wrong. Your approach and attitude is so much more refreshing!
Thanks a lot man! Many people are leaving similar comments. I'm happy to be that guy that doesn't tell viewers to go hunt a wild boar and make homemade sausage for their next dish or it will be ruined lol.
@@SipandFeast Now what am I going to do with all this Wild Boar Sausage?
That’s the important part that’s how me and family do it like we all do things different hence why we looking at recipe to get new ideas try new things keep up the good work my friends think I’m half Italian cause of you lol
@@williamtrimble3rd373..he is such an easy cook to learn from. He is really talking to each of us... And offers levels for the beginner to the intermediate to the expert stage. Thing is, I'm already entering the higher levels of difficulty bc he shows them in such a way that most anyone can make the dish being presented. Never thought I could attempt Chicken Picata - but mine is getting better with each attempt. This one needs good equipment(a pan, knife) as well as following the steps.
Hey Chef I just wanted to thank you for doing what you do. Your flawless demontration of method and your laid back style are a winning combination. I'm a big fan.
Thanks very much! I appreciate you watching my videos and being a fan!
Love the way you stress individualizing your versions to fit an individual’s own taste! It took me a long time to come to that conclusion on my own. Being 89, my taste buds have seen way better days. I now know to Jack up seasoning amounts to offset my deficiency. But you are the only guy whom I have observed that emphasizes/encourages viewers to experiment. Bravo! Great job every session. Thanks!
Thanks! You're not the first person that's told me that. I guess all other cooking shows are drill sergeant lol
I went to San Genaro every year for at least 20 years or more. I make it without sauce and it takes me back to the festival every time I make it. Little Italy, lower Manhattan, nothing better on the East coast.
The background music is relaxing and smooth
Truly underrated channel. Great content as always.
Hopefully your channel gets wider exposure.
Thanks so much! I really appreciate the support!
A close friend of mine (a Croatian from Long Island) makes the "no sauce" version but roasts (and peels) the peppers. Too good for words to describe!
One more thing, you’re going to be a really big channel/large following in no time. Great quality all around, so I have very little doubt of that. It’s probably takes a while but at some point your following will snowball big time. I like all the stuff you talk about including where you buy, what you look for, prices etc. Keep up the great work!
Thanks for the feedback. I really appreciate the support!
This aged so perfectly, that I just go to this Channel for watching the cooking and relaxing on the food shown
And it's happened.
James, I appreciate your channel so much.
I’ve enjoyed your videos for a few years now but I felt compelled to write just to say that I think you’re doing an incredible job.
Your easy to follow recipes and including your family in the mix really resonates with me.
I’m a retired Navy veteran & thoroughly love the art of cooking.
I would also include my two girls when cooking.
Keep up the great work!!
Mike from Brooklyn sends
Just like you don't go to the grocery store when you're hungry, you don't watch this channel when you're hungry!! I love everything you make and really appreciate your presentations. No crazy ingredients or massive steps...simple and to the point. BTW, I love that little gas stove, where did you get it? Thank you!
Thanks so much! The gas stove is linked in my shop in the description.
And if you’re not hungry when you start watching you are by the end!!
I love what you said about making your recipes, our own. Once you learn the basics, that's all being a good cook is really
Exactly! Nothing frustrates me more than people saying you didn't do that right or it's not done that way. Says who😂. Thanks for watching!
Amen! It's a lot more fun, too! 😄
You are one of my favorite channels. It’s your personality and no nonsense.
Thanks so much for the kind words.
As a native LIer who’s lived in Delaware the past 15 years, the A&S pork store mention really brought me home. I used to live right down the block from them. Love the channel and the recipes!
Glad I brought you back. Thanks for liking the recipes!
I’ve been cooking your recipes for a couple of months now. It’s some of the best food I’ve ever eaten and I’ve eaten good food all over the world. Thanks!
I very much appreciate it!
Just tried this recipe (with sauce) and it was amazing. This is probably the 4th or 5th time I’ve tried to make sausage and peppers, and the first time I actually enjoyed the result.
Thanks for the tips!
Awesome! Thanks for the feedback.
What a find this channel is!! I’m in the south now but miss New York (Utica) and Cleveland. My mom and my aunts all cooked these dishes. I love the channel! I cooked a bunch of them over the holidays. I also love how you ask for your kid’s opinions. Their honesty is refreshing and a true tell of your relationships with them. Keep the good recipes coming! Cooking New York proud in Alabama! Thanks!
Thanks very much and welcome to the channel!
Love your videos straight up straight forward cooking!
I want to thank you. This was a simple dish packed with flavor. You were spot on with the oil. I’m no cook. My husband absolutely couldn’t stop saying how delicious the sandwich was. I did the one with sausage and peppers.
Thanks! Glad you enjoyed it!
Omg the Italian feasts in Jersey! This channel makes me homesick. Awesome growing up with this food! My Sicilian grandmother would bathe in olive oil every day if she could.
I love your videos. I love the step by step instructions and the fact that you explaine everything. You are my all time favorite person to show how to cook. KEEP UP THE AMAZING JOB CHEF.
Hey Jim, I made this (no sauce version) yesterday with the old lady and all I gotta say is WOW! She, couldn’t believe how good it was with the peppers and onions, normally she won’t put ANYTHING but cheese on burgers or dogs (ya she’s weird I know), I used the Costco hot Italian sausages which I know aren’t the best and I had better ones from our local Italian market but decided to use these ones. Either way unreal! Also I made a spicy Bomba calabrese aioli, just a light layer on one half of the roll. So good. Thanks for all of your videos and hard work man, You are one of my go-to’s for recipes. All the best!
I adore the simple version. One of my favorite dishes.
I agree. It's hard to beat the simple version especially as a sandwich!
Maybe I’m obsessed with keeping the best possible edge, but it sends shivers down my spine to see anyone scrape the blade across the cutting board.
You are right. The edge shouldn't be dragged like that.
@ Fake Bobby, I hear your comment loud and clear!
I love watching you cook - I cook in a similar Italian American home style. You explain everything so clearly. Love your taste testers too!
I love your approach to recipes and cooking on the channel. This is one of many ways of doing it, not THE BESTEST MOST AWESOME ONLY WAY.
I always as a kid are the version without sauce then I tried it with sauce and I haven’t looked back. I love it just by itself but on a good seeded roll it’s magical! Great vid keep it up.
Thanks! I love both ways so I often make both.
I dont understand why you dont have more subs. Im a Portuguese guy and i have learned way more about Italian cooking from this channel than any other.
Thanks for the support!
Made the no sauce sausage and peppers last night and was transported back to the Jersey shore. It was heaven! Love your channel so much.
I just made this yesterday, no sauce, and it was absolutely delicious out of the bowl, like soup. I took 3 hours to finish this recipe, reducing heat until simmering. Peppers, onions tender as can be, sausage delicious. You'll love it!
so much eye candy in this video lol....the music and the vibes, presentation and simplicity and amazing food is why I'm here! :)
This guy is THE BEST!!! This is the food of our family. So delicious.
Thanks very much!
I live in MN...There are new a few places that now use fennel in their house made sausage...It is a nice flavor to enhance the sausage taste...This one of my favorite things growing up..
Grazie paisan! From a native Staten Islander
I made a version of this with Italian sausage infused with broccoli rabe and Romano cheese. The cheese added to the sauce and gave it a fantastic flavor. Basically, added sausage to a Dutch oven and browned it in EVOO. Set aside with the liquid. Browned onions in same pot. Added red peppers, chicken stock, Tony C's Creole spice and herb seasoning, salt and pepper. Added the sausage and liquid back and cooked till peppers were soft. Delicious!
Thank you for sharing your fabulous recipes!
You need a cooking show on the food network.
i started watching your videos for the recipes i stayed because of your style of teaching bravissimo!
I cannot wait to make this (no sauce). I live your channel. A few chores around the house and then the grocery store for sub rolls! I've always got sausage on hand.
I hope it turns out great!
Dude I just found our channel this week… I like your style a lot and appreciate your approach to cooking, We cook a lot of the same. Thank you for the great videos! Keep up the good work
Thank you very much and welcome to the channel!
Made the no sauce version ...super easy. My onions released a LOT of liquid so not as much oil used.
These both look fantastic and that sandwich ❤️❤️ I’ll try both versions! Thanks!
Thanks for watching! They are both great as a sandwich. Enjoy!
I like red onions in it too
I make the sauce version to have with rigatoni, rice or spaghetti sometimes. Without sauce I like for a nice hero sandwich! I grow orange peppers in my yard. They're so good! They go from Green to Orange to red!
Yes the sauce version is great for pasta. I'm the same way hero for the non sauce. Thanks for the comment!
I’ve watched your channel a 6 different times. Today I decided to subscribe. As a 1/2 Sicilian 1/2 Irish but brought up 100% Sicilian I’m really digging your show. I grew up in Chicago and moved to Northern Wisconsin 40 years ago. So needless to say 90% of the good cooks have passed on. And I just don’t get back to Chicago all that much anymore. Loving our safety in Wisconsin just to much. My wife is 100% Polish but she was around my Grandmother & Mother enough to get headed down the right path. Some dishes I can’t tell. My wife makes amazing stuffed artichokes . So my wife is definitely going to get introduced to your awesome channel. As we are retiring in the net 12 months cooking can be a great pastime for us . I’m so happy to have found your channel. It is going to play a part in our retirement relationship. Here at Home, the Cabin , or Snowbirding in Florida. We can take you anywhere we go.
God Bless & bon appétit 😊
I wrestled in High School and a common thing at the concessions stands was Sasuage and Peppers(i’m from Long island too 🤝) and it’s easily one of my favorite quick easy meals. But now that I cook myself and I don’t eat pork I just substitute it w cajun andouille chicken sausage
I made the oil version and didn't cook the peppers as much as I usually do and it makes a huge difference in the taste of the dish. Excellent base recipe!
Thanks very much!
There is definitely a flavor difference between crisp tender bell peppers and ones cooked so long they become stewed.
❤️❤️ your humility! "Better cook"
Restaurants have been referring to Cooks as Chefs...really annoying.
Delicious! I used chicken Italian sausage , veggies & a hot dog bun (No hoagies at the moment) 😁. Came out great! I also love your tone & philosophy on cooking! Thanks Again with a full belly!
That all sounds great. I'm glad you're liking my style. I always try to stress that there are plenty ways to do things and turn out great dishes.
I live near my local Catholic High School.
Every August the local Italian Heritage Society holds a festival and sausage and peppers are on the menu.
The smell of them cooking permeates the neighborhood and several of my neighbors buy weekly passes so that we can go and buy them every day.
They serve them both ways but in the sauce is much more popular.
Really enjoying the vibe you're putting out there, and the food looks amazing 👏
Glad you enjoy it!
Let me know when you open a family style restaurant. Your recipes are almost like my mother gave them to you.
I recently found your channel. LOVE everything you do. Have referred you to so many friends. I tell them it is like being in your kitchen
Thank you so much and glad you're enjoying the channel!
My Great-Grandfather was the first President of the San Genaro Society and started The Feast. We call it white sausage and peppers…the juices from it are all you need soaked into the bread 😋😋😋 no Sauce all the way!
I just finished making the sauce version. I think a whole can of paste is too much. I also used white wine instead of water to steam the peppers.
But after all was said and done I used a whole can of the tomatoes instead of half and I even added some stock to the mix at some point. And still the sauce is super thick.
I can't even imagine yours lol.
Thanks for the recipe my friend. Think I got some tweeking to do for my liking.
Thanks very much! I learn so much from your videos! BTW... love adding the fennel.
You are so welcome! Fennel is great.
Love your technique and personality ❤❤
Like your thought process! Short, wanting someone to be all they can be; a good teacher!! Thanks
100%. My recipes are meant as just a start.
Always great.
Thx
Bob
Thank you.. I consider myself a good cook. But always willing to try new things. Looks good
Was searching for a recipe like this.. Thank you for posting, looks delicious.. 👍
Love your recipes! I grew up in the rust belt of Youngstown, OH which was 95% Italian, and these recipes bring back memories. I would add maybe a cup of white wine instead of the water to deglaze and speed up the cooking.
My mom is from NY, my Dad and I are from NO. It's nice to have more exposure to some of the dishes my mom would cook for me as a kid.
You are so good at this. Keep the videos coming. Thanks.
Thanks a ton!
I was originally taught to put the one with oil on top of cornbread, but my preferred method is to put it on top of cooked egg noodles. I boil the noodles, then drain them. Then, I add a little bit of olive oil or butter, and Italian seasoning to the noodles and put them on the plate, then put the sausage and pepper mixture on top.
Thank you.👍🏾 love both.
Thanks very much!
You have a very nice personalty. I find your videos soothing. And I can smell the food from here! Keep up the good work.👍
Thanks for the kind words.
Good stuff! Both dishes look great!! I’m making some tonight. Don’t know which one might do both lol 😂. Thanks for sharing!
Absofrigginlutely love your channel! Best way to show how to cook Italian food (my favorite) and you make it so easy! I'm from the east coast and now southwest! I miss some of the items you use but I make due! So enjoy your attitude and knowledge!
Glad you're enjoying the videos!
Love your channel! Topnotch recipes, great video quality, and you’re a natural on camera.
I very much appreciate it!
I'll be making this for dinner AGAIN tomorrow night, everybody loved it when I made it the first time. THANK YOU!
I just found your channel , was looking for a new way to cook sausage and peppers. Bro you are fire!!! definitely underrated channel, keep it up you will be going to the moon and thanks you for listing the ingredients in the below section. I hate having to reverse engineer cooking video for the ingredients. Will be watching your channel from now on.
Thank you man! I always include the ingredients and instructions in the description when I don't have a printable recipe on my website. Really appreciate the support!
Awww, l was waiting to see your adorable kids do a taste test... Personally, l prefer my Sausage & Peppers without the sauce. Thank you for another wonderful video.
nice vid mate, would be cool if you showed the plating too. I wanna see that hero sandwich hahaha
great video! i like to de-glaze my no sauce version with white wine/chicken broth 50/50 roughly for that extra depth of flavor - and FYI Sclafani is based out of Norwalk Connecticut - great company!
Thanks for the info and for liking the video.
I often make the "no sauce" version during the summer. I can put the sausages on the grill. And the onions and peppers in a frying pan on the top rack. Then slap it on a hotdog bun with spicy brown mustard. When it's too cold to grill, I make the sauce version. Serve it up with a side of garlic bread. Either way, it's delicious.
I like to do these on the grill can spoon the sauce on I have a sauce pan I put in the grill while cooking the sausage and veggies close the lid sauce gets some smoke ramps it up a notch flavor wise.
the first one i do something very similar, but i add some balsimic vinnegar. When it cooks out the vinnegar adds a nice sweet acidic taste to the vegatables and sausages. Also to be honest, it is much easier if you do them in the oven, and stir them half way, but your method is great just more complex.
Good content , keep it up man. My Italian friends are impressed.
Thank you man!
I slow cook in a pan, my sausage, add potatoes carrots red pepper and onions. A little extra fennel, some cheese and then balsamic vinegar. Cover. All the veg have that fennel balsamic flavor. Excellent.
Would you be willing to do a video on tomato paste/puree/etc? I'm always overwhelmed by all the brands and types at the grocery store, having u recommend a brand and talking about your selection a bit was so helpful!
Here is a video I did on that exact subject: ruclips.net/video/HLaCr1RL8j0/видео.html
I love the vibe you give off. I wish you'd find a way to set the camera so you are not having to bob up and down so much. Anyway, I am off into the kitchen to make s&p in tom sauce...YOUR way. I have the same attitude to canned toms. I have seldom used tom paste. Will do now. Thankyou!
Always use tomato paste now since I learned to cook it before mixing with ingredients!!😊
I can actually SMELL this video 😍 Cheers from Jersey!
Thanks! Hard to beat the smell of some good sausage and peppers😂
I am so glad I am a subscriber. While I wont make this meal, I immensely enjoyed watching it.
I'm glad you're here.
Love your channel Sir, and your style of cooking.
Thanks so much!
Looks amazing. I can't wait to try both!
Thanks! I just made non sauce version last night. Delicious!
Super relaxing video
Thank you! Glad you liked it!
Are you a professional chef? It seems like you are the way you cut etc. Or was grandma your main teacher? I also agree with the other comment this channel is excellent. Don't give up I think with your talent you will get big
No, I am not a pro chef. I learned from my Grandmother and did work in a number of food places when I was very young. I've just always wanted to learn about cooking. Thanks for the compliment and I have every intention to keep posting videos🙂
Love this recipe.
Love the channel, really enjoy your style. Keep up the great work
Thanks for checking out the channel! Appreciate the support!
So I was making this and heard you talk about peppers and eggs and don't get stuck on following a recipe exactly. Well I combined both and loved every bite.
Hey Bob! That's a great idea to combine this with some eggs! I have a separate pepper and egg sandwich video too right here: ruclips.net/video/in7h2MAzBh0/видео.html
OMG I didn't know about the poking holes in the sausage! Thanks.
Cool guy. And this looks good. Making it tomorrow 😋
I love watching your videos! 👨🍳
Thanks very much!
I do buy tubes of Cento tomato paste simply because I don't go through it fast enough. It seemed like back when I would buy the little cans the half that went back in the fridge always spoiled before I got to it again. The tubes reseal very well.
The tubes are great for that purpose, but I do run through the cans pretty quickly.
Absolutely love all your videos! Do you recommend removing the casing from the sausage or leaving it on?
Depends how you're serving your Sausages and Peppers. TheE will be great on the plate, at a buffet or ESPECIALLY perfect on toasted rolls for a Bomber or Hero/Sub, adding mozzarella or provolone or not, and broiling til bubbling.
If you remove casings the sausage integrates into your peppers and tomato sauce, if making. Then probably best over pasta or a nice fluffy rice. But as Jim ALWAYS says it's your food, make it how you like it best. But the only time I've removed the casings is to cook into a sauce.
I'll grill my sausages outside. Any weather when I make this. Great channel. Bless.
I like getting feedback from family members. I like knowing that I am making something in a particular way that they will enjoy.
They tell you the truth most of the time!
a&s in massapequa is the best.try the pizza next door!!!
on a " bias " 😂
MAMA DEE. So thinking of you and missing this smell in your Kitchen when i came to visit! ❤️ ♥️❤️
Nice channel. Just found you and subbed. Keep up the good work. I love how your directions are short and sweet. You have a nice personality and you don't babble on about random stuff lol.
Thank you! I do babble somewhat, but not quite as much as some I guess, haha. Appreciate you subbing and watching!