Recipe: Juicy Sausage and Peppers by Lidia Bastianich

Cook the sausage and vegetables separately, combine and win over your guests.

The following recipe, created by Lidia Bastianich, appears on


  • 2 tablespoons extra virgin olive oil
  • 12 sweet Italian sausage links, about 3 pounds
  • 8 garlic cloves, smashed and peeled
  • 4 hot pickled cherry peppers, stemmed, halved and seeded (can leave some of the seeds in if you like the heat)
  • 3 small onions, peeled and cut into wedges attached at the root end
  • 1 pound mixed mushrooms, halved (Button, Cremini, Shitake)
  • 3 red, yellow or orange bell peppers, quartered or cut in sixths if large
  • 1/2 teaspoon kosher salt

For the full recipe, click here.

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