This easy-to-make Italian Sausage and Peppers recipe comes together in under 30 minutes and is jam-packed with onions and …
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The Sausage and Peppers Recipe I learned at my FIRST restaurant gig
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Very good
š®
Every time I watch this it seems better.
A chef video says to steam sausage (par cook) first to avoid loosing all the juices and not burn the sausage! Iām so confused.
Sorry brother The Order of the Thing is important to the thing and this Cook screws up the order of the thing.
1. Onion first unless BACON
2. MUSHROOMS
3. Garlic
I have never used Marsala. I googled it to see where to buy it. There's more than one kind! Do I use dry Marsala, sweet Marsala , semi-sweet Masala, or Marsala "cooking" wine?
šAs a Chinese living in the US, just bought bunch of āItalian sausage ā from Costco and donāt know how to deal with it. Your recipe helped a lot. Itās so much fun to learn the different and similarities between the western and eastern culinary. ā¤
After a lifetime of cooking grits, the white kind that we eat in the south, I can absolutely say that the directions are WRONG. Do NOT bring the water to a boil before you add the grits.Add them when the water is hot, but not boiling, and you will get no lumps. I think the addition of the grits actually may lower the boiling point. But if you wait until the water is boiling, you will get lumps. Nobody has ever in my life — and I'm 71 years old — complained about my grits, which I have been cooking since I was a child, literally. Trust me. Add the grits before the water boils and you will get no lumps. Wait till the water boils, you will get lumps. That's just the way it is. I don't know why they say to boil the water first, except that is kind of traditional, say, about rice. But if you use a rice cooker, w hich cooks perfect rice, you add the rice to COLD water. Try my suggestion, and try it the other way and see which way works better.
Nothing wrong with a little sausage and some buns
I made this tonight for my supper. It was delicious. I will be making it again.
Excellent recipe!! Chef Billy Parisi, thank you for making this video! It took me much longer than 30 minutes because I do not cook often. It was delicious. I cant wait to use the marsala sauce with veal!
Everytime I see your video I go spend money but it's money well spent because my friends and family love to chew
Sauce/broth way too thin, nice try though.
I am Italian and I love your recipes. I made your Italian sausage and wow…I will never purchase sausage again.
This is the perfect dish for that great sausage. Thank you.
I am hosting a dinner club and I know this will be the best meal they have ever had.
You are generous to share your knowledge and I love all your hints and recipes.
Thank you and have a blessed Easter!
Life is good!
I have been intrigued by polenta for years but have neither cooked or tasted it. This is the dinner plan for tonight, hopefully š¤š» I wonāt mess it up.
Interested in trying this without the andouille sausage and the okra.
The onions were overcooked so badly they disappeared.
I can tell thatās restaurant style like you said with the mushrooms and the added beef stock like that I bet itās good Iāve never tried doing that
I would use risotto or parmesan orzo instead of polenta š
This looks so delicious
You lost me at Paul lenta
you kept pith on the pepper slices, does that not make it bitter
Just bought all the ingredientsā¦ letās goooo
Nice tasty recipe šš