What I like to do is cut the peppers put them on a large baking sheet, tossing some olive oil with salt and pepper, and then rest the sausages on top of the peppers and roast them in a hot oven for 20 to 40 minutes. The sausage juices drip down and coat the peppers, the peppers become concentrated in their sweetness, and the top of the sausages become caramelized from the hot heat.
Almost bake it my way but I partly cook the sausage in pan with a few pokes with knife for oil to leak out the toss everything in big mixing bowel with chick thighs and potatoes then coat with spices and oil then on the baking sheet or pan and place chicken on top(skin up)with little salt on the skin bake till potatoes done
I just discovered you. You have become my "GO TO" person for perfection in Italian/American cuisine. You cook just like my Italian grandmother, who did not speak a word of English. Yet, like you, she spoke through her food. Not to mention the SILVER DOLLARS she always slipped into our hands along with love, the universal language.
Well, lidia, you have no idea what you have just sold to me- Gold. Yes, you heard me. I have been having a hell of time cooking plain sausages over and over. And seeing this new trick of yours is a breakthrough for me. Well done
I tease my Italian friends by reminding them that they eat like Kings and Queens and they remind me that I'm correct! Absolutely LOVE as the rest of America does, Italian cuisine! What mentally unstable person doesn't?? BRAVISSIMMO ladies!! Now I'll subscribe, GRAZIE!
Sausage with peppers and onions were always a favorite when I was growing up. We could only get green peppers at the time but I love using yellow, orange and red now too.
I tried this recipe and cooked exactly the same way. The only thing I did different was I put everything in a crock pot and added Lidia's Vodka Sauce. It is Amazing!! Keep it on Low Heat and it's good for hours!! Thank You Lidia You Are "The Greatest"!!!!
we ate at Becco a few years ago .... One of the top 5 meals I've had in my life! And I've been to some pretty high class restaurants in my day! Love this vid and making sausage & peppers tonight!
I love watching Lidia cook. She makes everything look so easy and delicious. I watch all the cooking shows, but Lidia is the best. I always say she's not a chef she's a cook because, she cooks food that everyone can enjoy. Love her!
HiLidia I have only just discovered your cooking programs courtesy of Australian television and I’m a great fan l love your cooking and I’ve already tried many of your recipes. I love meeting your family, I love meeting grandma and I love saying Tuttl a Tavola a mangiare. Thank you
@@archiemegel1013 Yeah, well you seem like a sweetheart of a guy too! Is that how you learned to get around in the world, by being a pendejo?? You must be very happy in your life, all of your really close friends and all!! Frickin Rumpeculo!!
I know sausage and peppers with onions as a sandwich made with a chewy Italian roll. It is very good informal party food, as Lidia said. Something different from or in addition to chili on game day.
The beauty of this dish is that it can be done for 2 or 20 with ease. I have bags and bags of sliced peppers of all colors in the freezer, so it's a quick meal as well.
I adore you and I love when you’re daughter Ekira on your show! I never cooked with my Mom, my insisted on doing all the cooking when I grew up! I would watch your shows throughout the years and then repeat everything you did with my sons. Who thought I was a fabulous cook! 🤫 Don’t tell! 👩🏻🍳🙄😂😂😂
Oh Lidia this looks so amazing. I have been following you for years and have a few of your cookbooks that I use all the time. I met you once a few years ago at Bagliani’s Market in Hammonton NJ where I bought, and you signed, your ‘Celebrate Like an Italian’ cookbook. My daughter just had her first baby so I like to bring her food often. I will make this and bring it for her dinner tomorrow.
OMGOSH. How did I miss this. Lydia, your family is so lovely. You are such a professional. I don’t think any television chefs can do it (cooking) better. I am just so impressed. ❤️ I think I would prefer a little more caramelization on the sausages. Where’s the pasta!?!!!??
Your cooking show I faithfully would watch on PBS in New Your, but the PBS in Marietta, Georgia does not show any of your cooking shows. So, therefore, I am so happy that can watch those great cooking talent on RUclips.😉
Wow the more I get to know about the Italian Food the more I wonder about my family back ground, okay yes I am Black and I have been through all your video and I see many dishes are like my grandmother now she would add a small amount of tomato paste to this dish and serve it with egg noodles we was Poor back then. I had to learn how to cook when she have taken ill around 86 years old so she taught me how to cook from her wheelchair. I wish she was still here because I like to know where she got some of these recipe from she went home last year at 90 years old I really miss her she raise me from a baby and I raise her until 90. she cook real food no fast food in our house. my friends laugh at me and call me Mr. Picky Eater but I really Miss her Smell from our Kitchen, now it only 3 left my Mother and Uncle who can't Cook and myself I try out your spaghetti on my uncle he call me at home and said you put your foot in this spaghetti it is the Bomb he said your cooking is getting better I said thanks if he only know I be watching Lidia on RUclips and on MPT 2 TV. Thank you for bringing your Cooking Gifts. I keep this great cooking skills up I might Get a Wife now I have to try it on the Church Women if I pass with them look out I going to need me a RUclips Channel LOL, Keep up the Video Ms. Lidia and I keep trying to cook them. Peace and Blessing Ross from Baltimore Md
ROSS WALKER Sweet man. Lidia has an excellent video site. A lot of us, not Italian, enjoy seeing her recipes and how to make them. I'm a 79 yr old white lady still learning cooking from Lidia. May I suggest another video site I have been watching for years: chriscook4u2. She is a black lady who cooks down home and more. I love her site and have made many recipes from her. Another wonderful cooking site is www.charliethecookandrews.com. New Orleans cooking. Wonderful site. There's a world of amazing recipes from all cultures out there. I've given you just a smidgen you might find interesting and comforting. Good luck!
Love your channel👌 I would like to know the name of the vino 🍷to see if I can find it here in Canada...thank you soo much for sharing your wonderful culture.
Peppers, tomatoes and potatoes are all new world products; introduced to Europe by the Spanish. Imagine Italian cooking without tomato. Imagine Irish cooking without potato. Thank Spain.
Boiling extracts flavor out of food and into the water---exactly what I don't want. I don't poach chicken either for the same reason. Containing all the flavor is key and there's lots of it just in the caramelization alone. Ovens are fine but food needs covering or it dries out.
Mine are easy an tasty!! In a big Dutch oven I put sausage cut into bite size pieces. Red bell peppers cut up. Onion cut up. And potatoes also cut up. Then add a generous pour of olive oil. Then I add 2 pouches of dry Onion soup mix. Stir it all up. Cover and bake at 400 for an hour and a half. It’s so flavorful and plenty of juices to sop up with some good crusty bread.
What kind of sausage is that? Looks pail.is it an italian sausage or can you use your preference with the vegetables an still get the nearly same flavorful outcome?
I saw epsiode 601 Crowd Pleasers today -- missed the beginning of the session using peppers, apples and onions. Would you point me to that recipe please? So far haven't been able to locate on your web site. Thanks so much! Blessings to you and your family
SAUSAGES AND APPLES Salsicce e Mele al Tegame This flavorful one-pot meal is perfect for when big crowds are coming, because the recipe can easily be doubled. It is great for family-style dining or buffets. Serves 6 to 8 ¼ cup extra-virgin olive oil 12 links sweet Italian sausage without fennel seeds (about 2½ pounds) 2 medium onions, halved, then quartered at the root end 1½ teaspoons kosher salt 8 fresh sage leaves ¼ cup cider vinegar 4 Golden Delicious apples, cored and cut into 8 wedges each Heat a large shallow Dutch oven or very large skillet over medium heat. Add the oil. When the oil is hot, add the sausages and brown all over, about 5 to 7 minutes. Add the onions and 1 teaspoon salt. Stir to coat the onions in the oil. Cover the skillet, and let the onions brown and wilt, stirring occasionally, about 5 minutes. Scatter in the sage leaves, and add the vinegar and ¾ cup hot water. Bring to a simmer, cover, and cook until onions are wilted, about 5 minutes. Add the apples, remaining ½ teaspoon salt, and 1 cup water. Bring to a simmer, set the cover ajar, and cook until apples are tender, about 10 to 15 minutes. Uncover the pan, increase the heat to get the juices bubbling, and simmer until the juices reduce and glaze the sausages, apples, and onions, about 2 to 3 minutes. Serve right away.
Lovely couple, loved mom’s saying ‘Oh, how frugal has my daughter become! Good! Good for you’. So spontaneous. Thanks for the demo.
What I like to do is cut the peppers put them on a large baking sheet, tossing some olive oil with salt and pepper, and then rest the sausages on top of the peppers and roast them in a hot oven for 20 to 40 minutes. The sausage juices drip down and coat the peppers, the peppers become concentrated in their sweetness, and the top of the sausages become caramelized from the hot heat.
Oooo I'm gonna borrow this ! 😋
That sounds amazing. Yum
Nice!
Almost bake it my way but I partly cook the sausage in pan with a few pokes with knife for oil to leak out the toss everything in big mixing bowel with chick thighs and potatoes then coat with spices and oil then on the baking sheet or pan and place chicken on top(skin up)with little salt on the skin bake till potatoes done
I do that too
I just discovered you. You have become my "GO TO" person for perfection in Italian/American cuisine.
You cook just like my Italian grandmother, who did not speak a word of English.
Yet, like you, she spoke through her food. Not to mention the SILVER DOLLARS she always slipped into our hands along with love, the universal language.
Well, lidia, you have no idea what you have just sold to me- Gold. Yes, you heard me. I have been having a hell of time cooking plain sausages over and over. And seeing this new trick of yours is a breakthrough for me. Well done
I tease my Italian friends by reminding them that they eat like Kings and Queens and they remind me that I'm correct! Absolutely LOVE as the rest of America does, Italian cuisine! What mentally unstable person doesn't?? BRAVISSIMMO ladies!! Now I'll subscribe, GRAZIE!
Sausage with peppers and onions were always a favorite when I was growing up. We could only get green peppers at the time but I love using yellow, orange and red now too.
I tried this recipe and cooked exactly the same way. The only thing I did different was I put everything in a crock pot and added Lidia's Vodka Sauce. It is Amazing!! Keep it on Low Heat and it's good for hours!! Thank You Lidia You Are "The Greatest"!!!!
What could I use instead of alchohol?
I enjoyed the whole recipe when I found out she was your daughter and you guys were cooking together and eating and drinking it made me feel so happy
My favorite italian chef!!! Viva Lidia!!!
Who else's mouth was drooling🤤
What a beautiful daughter you have .. God Bless you Lidia .. and daughter
we ate at Becco a few years ago .... One of the top 5 meals I've had in my life! And I've been to some pretty high class restaurants in my day! Love this vid and making sausage & peppers tonight!
It's also INCREDIBLY DELICIOUS! I never tasted it until a street fair in NYC, and of course I was blown away.
Although S & P are basic...& after searching for the best recipe...im going to use this 1 for new years eve...thank you...
Your daughter is a chip off the ol block. Love watching you two cook together. I can literally watch you boil water and be amazed haha
Phil Gallina lidiaandhermother
I seriously did not know at first that Tanya was Lidia Bastianich's daughter.
Yes I thought that they were sisters, may God bless them both.
My go to recipe. Never disappoints!
I love watching Lidia cook. She makes everything look so easy and delicious. I watch all the cooking shows, but Lidia is the best. I always say she's not a chef she's a cook because, she cooks food that everyone can enjoy. Love her!
HiLidia I have only just discovered your cooking programs courtesy of Australian television and I’m a great fan l love your cooking and I’ve already tried many of your recipes. I love meeting your family, I love meeting grandma and I love saying Tuttl a Tavola a mangiare. Thank you
Absolutely love Lidia and her meals!! She taught me how to make the perfect chicken tenderloin from one of her recipes!! Perfecto!!
4:55 "how frugal my daughter is" lol:) I luv this women!!
I think the sausage should be browned more
Love lidia shes such a warm bubbly person with lots of gd home cooking keep them coming
I checked one books from library enjoy your shows love your videos your a great cook thank you
Off to kitchen I go. Making this for my family tonight. Thank you!
Thank you Lidia for all your delicious recipes and tips!
Lidia I learn so much from you! I made your sunny tomatoes with pasta and shrimp. My son loved it! Now I know the right way to make this dish!
I can watch Lidia all day long. Her daughter seems like a sweet lady.
She seem like a mean bitch, why dont you take your nose out her ass aleeady
@@archiemegel1013 Yeah, well you seem like a sweetheart of a guy too! Is that how you learned to get around in the world, by being a pendejo?? You must be very happy in your life, all of your really close friends and all!! Frickin Rumpeculo!!
I know sausage and peppers with onions as a sandwich made with a chewy Italian roll. It is very good informal party food, as Lidia said. Something different from or in addition to chili on game day.
So delicious.i love all your stories too.❤️
Thank you so much...You have taught me well to cook....You and my mother took me how to cook...Thank you so much...
Lidia , I love your food , you give me so much confidence to try things plus now I have good gear as well . Salute dear you are marvelous .
I just made this and its lovely....nice simple rustic....I'm washing it down with some Red!
Salute!
I am never surprised to be extremely hungry after watching one of Lidias videos.
I just find this channel... lovely 😊. My husband is Italian.. I will make those recipe... pretty mom, pretty daughter...
How proud you must be of your granddaughter! She wants to be YOU! Wonderful!
Daughter.
One of my favorites! I can smell it cooking! Hmmmm!
They are so close love it I only have 1 daughter we r so close nothing better recipie looks great ty for sharing ❤️❤️
Awesome recipe and thanks for sharing your tips 👍 👍
Lidia is the best!
I tried this Recipe and my English Boyfriend Love it...Thanks for Sharing💝
Making this tonight with sweet sausages for two. Have all ingredients. Thank you for showing the big chop. More interesting.
The beauty of this dish is that it can be done for 2 or 20 with ease. I have bags and bags of sliced peppers of all colors in the freezer, so it's a quick meal as well.
Is it ok to chop the sausages and add garlic to the veggies, black pepper, and more butter?
Looks so good.
LIDIA THIS LOOKS AWESOME!!! AWESOME!!! I AM GOING TO TRY MY BEST TO REPLICATE YOUR DISH.... THANK YOU LIDIA....
I adore you and I love when you’re daughter Ekira on your show! I never cooked with my Mom, my insisted on doing all the cooking when I grew up! I would watch your shows throughout the years and then repeat everything you did with my sons. Who thought I was a fabulous cook! 🤫 Don’t tell! 👩🏻🍳🙄😂😂😂
Ml
Thank you Lidia. Beautiful dish!
Want to give this a try.
I put a little white wine and butter in mine and thicken it up with some cornstarch. Makes a nice sauce that stays put in sandwiches.
Great recipe Lidia I love those little red pepperonis.
Looks Very tasty,must try,Ally
She knows what she's talking about. You learn as you cook.
Oh Lidia this looks so amazing. I have been following you for years and have a few of your cookbooks that I use all the time. I met you once a few years ago at Bagliani’s Market in Hammonton NJ where I bought, and you signed, your ‘Celebrate Like an Italian’ cookbook. My daughter just had her first baby so I like to bring her food often. I will make this and bring it for her dinner tomorrow.
Lidia. I absolutely love watching you. Your amazing
Looks Bellissimo!
OMGOSH. How did I miss this. Lydia, your family is so lovely. You are such a professional. I don’t think any television chefs can do it (cooking) better. I am just so impressed. ❤️
I think I would prefer a little more caramelization on the sausages. Where’s the pasta!?!!!??
Just like that! 👍 I love it. Thank-you ❤
Looks delicious
Your cooking show I faithfully would watch on PBS in New Your, but the PBS in Marietta, Georgia does not show any of your cooking shows. So, therefore, I am so happy that can watch those great cooking talent on RUclips.😉
Ug
Love your videos --------- I only started watching the last couple of days.
Wow the more I get to know about the Italian Food the more I wonder about my family back ground, okay yes I am Black and I have been through all your video and I see many dishes are like my grandmother now she would add a small amount of tomato paste to this dish and serve it with egg noodles we was Poor back then. I had to learn how to cook when she have taken ill around 86 years old so she taught me how to cook from her wheelchair. I wish she was still here because I like to know where she got some of these recipe from she went home last year at 90 years old I really miss her she raise me from a baby and I raise her until 90. she cook real food no fast food in our house. my friends laugh at me and call me Mr. Picky Eater but I really Miss her Smell from our Kitchen, now it only 3 left my Mother and Uncle who can't Cook and myself I try out your spaghetti on my uncle he call me at home and said you put your foot in this spaghetti it is the Bomb he said your cooking is getting better I said thanks if he only know I be watching Lidia on RUclips and on MPT 2 TV. Thank you for bringing your Cooking Gifts. I keep this great cooking skills up I might Get a Wife now I have to try it on the Church Women if I pass with them look out I going to need me a RUclips Channel LOL, Keep up the Video Ms. Lidia and I keep trying to cook them. Peace and Blessing Ross from Baltimore Md
ROSS WALKER Sweet man. Lidia has an excellent video site. A lot of us, not Italian, enjoy seeing her recipes and how to make them. I'm a 79 yr old white lady still learning cooking from Lidia. May I suggest another video site I have been watching for years: chriscook4u2. She is a black lady who cooks down home and more. I love her site and have made many recipes from her. Another wonderful cooking site is www.charliethecookandrews.com. New Orleans cooking. Wonderful site. There's a world of amazing recipes from all cultures out there. I've given you just a smidgen you might find interesting and comforting. Good luck!
We all can learn a lot about authentic Italian cuisine from Lidia and her daughter Tanya. If she opened a Trattoria I'd eat there a lot.
@@17025601 qsswaa
Love you Lidia and family!
hey Mz Bastianich, ok thank you again, you make it look simple, See Ya
So simple and so easy! I’m glad it’s not cooked with tomatoes! I actually like it with sauce, but every once in awhile it’s great without tomatoes
Would love to know what brand of olive oil you use..
Loved the recipe, thank you so much!
bet that place smell great
One of my favorite...
What kind of peppers are these that are small, spicy and pickled?
Delicius, it coul be nice for summer.
Thak you
Can I served sausage and peppers with white rice?
This looks Fantastic. As your cooking the sausage do you leave the casting or remove. Love your shows and receipes.
Okay maybe I’m not understanding, but she said she doesn’t want the food to steam, yet she puts a top on the pan.
I wish I could cook as good as you, Toronto ont
Hello Ms. Bastianich can you pretty please let me know where I can find the small red peppers? Looks delicious btw , thanks for sharing! 😋
Can I add some chunks of eggplant in with the peppers and onions?
sedumplant no! Just kidding, I would try it :)
So nice!!
What flavour sausages can I use? 🙂
mmm At some point, I like putting in a couple of roma tomatoes to put over steamed rice.
I guess it is because I was raised in a central Texas German community, but i see sausage and peppers, I want some Bratkartoffeln!
I love when you say pepperoncini
I made these last night and the ease with this dish plus the mushrooms gave it a great flavor.
Just a little bit of peppers to the sausages, adds 10. Love her
Thank you for the good tips.....
I cook this at home we love sausage
Will make it surely !!!
I cook mine together in the oven the way my Italian friends taught me in New York long ago. They are more flavor able
I'm thinking that there are NO 'cooking' videos ever made to even come close to Miss Lidia's most wonderful videos!!
I like boiling my sausages first (they don't taste as greasy), then cut them into rings and fry them with oil to brown them.
That is a wonderful idea my dear I will do that myself
Sausage was not cooked enough for me !! I slice it down the middle and fry it more
Sausage was not cooked enough for me !! I slice it down the middle and fry it more.
Bobster986 me too that’s how I do it
I made this using Beyond Meat (vegan) Italian sausage, it came out great and no pigs had to be slaughtered.
try it! ✌
zombie cow .....yuck
@@phillipsmom6252
That's exactly what I say when I watch slaughterhouse footage.
✌
Love your channel👌
I would like to know the name of the vino 🍷to see if I can find it here in Canada...thank you soo much for sharing your wonderful culture.
Love ya Lidia!
Or... Do the same but put the tray into a Treager Smoker Grill with Applewood for that extra element of flavor!
Looks so good peppers a saugage
Peppers, tomatoes and potatoes are all new world products; introduced to Europe by the Spanish. Imagine Italian cooking without tomato. Imagine Irish cooking without potato. Thank Spain.
I see you don't boil the sausages, just frying. Is there a difference in taste. Some like it boiled then fried, or cooked in oven. With is better? 🤔
Boiling extracts flavor out of food and into the water---exactly what I don't want. I don't poach chicken either for the same reason. Containing all the flavor is key and there's lots of it just in the caramelization alone. Ovens are fine but food needs covering or it dries out.
Are your wines available in DC?
Mine are easy an tasty!! In a big Dutch oven I put sausage cut into bite size pieces. Red bell peppers cut up. Onion cut up. And potatoes also cut up. Then add a generous pour of olive oil. Then I add 2 pouches of dry Onion soup mix. Stir it all up. Cover and bake at 400 for an hour and a half. It’s so flavorful and plenty of juices to sop up with some good crusty bread.
What kind of sausage is that? Looks pail.is it an italian sausage or can you use your preference with the vegetables an still get the nearly same flavorful outcome?
Thanks for watching. sweet Italian sausages, with or without fennel seeds. Happy cooking!
I saw epsiode 601 Crowd Pleasers today -- missed the beginning of the session using peppers, apples and onions. Would you point me to that recipe please? So far haven't been able to locate on your web site. Thanks so much! Blessings to you and your family
Thanks for watching Rhonda. Below is the recipe. Happy cooking!
SAUSAGES AND APPLES
Salsicce e Mele al Tegame
This flavorful one-pot meal is perfect for when big crowds are coming, because the recipe can easily be doubled. It is great for family-style dining or buffets.
Serves 6 to 8
¼ cup extra-virgin olive oil
12 links sweet Italian sausage without fennel seeds (about 2½ pounds)
2 medium onions, halved, then quartered at the root end
1½ teaspoons kosher salt
8 fresh sage leaves
¼ cup cider vinegar
4 Golden Delicious apples, cored and cut into 8 wedges each
Heat a large shallow Dutch oven or very large skillet over medium heat. Add the oil. When the oil is hot, add the sausages and brown all over, about 5 to 7 minutes.
Add the onions and 1 teaspoon salt. Stir to coat the onions in the oil. Cover the skillet, and let the onions brown and wilt, stirring occasionally, about 5 minutes.
Scatter in the sage leaves, and add the vinegar and ¾ cup hot water. Bring to a simmer, cover, and cook until onions are wilted, about 5 minutes.
Add the apples, remaining ½ teaspoon salt, and 1 cup water. Bring to a simmer, set the cover ajar, and cook until apples are tender, about 10 to 15 minutes.
Uncover the pan, increase the heat to get the juices bubbling, and simmer until the juices reduce and glaze the sausages, apples, and onions, about 2 to 3 minutes. Serve right away.
What did she use to cook the sausages?
bell peppes of all colors are in season at the same time