Marsala Sausage and Peppers, Italian sausages in a thick Marsala tomato sauce with sauteed onions and peppers!
Marsala Sausage and Peppers, an easy and hearty dinner or lunch that you will make again and again! This post is sponsored by BJ’s Wholesale Club, all opinions are 100% my own. #BJsSmartSaver
I wish I could take credit for this recipe, but this one came out of my lovely Mother’s kitchen. The first time I tried it I instantly fell in love!
We love all things Italian in our family, so Italian sausage is definitely high on the list. We normally just love a simple smoked Italian sausage on the grill but my Mom decided to mix things up and made this recipe instead.
And, I have to be honest, these are the BEST sausages I have ever had. In a thick, rich tomato sauce made with Marsala wine, peppers and onions… this one is just a knock-out!
On the plus side, I was able to get everything for this recipe at BJ’s Wholesale Club. We were there any way doing our monthly shopping trip when I spotted a large package of Johnsonville Italian sausages.
We needed to make dinner that night for a large gathering and I knew my Mom’s Marsala Sausage and Peppers recipe would be a crowd pleaser. The sausages come in a 12-pack so it was perfect.
But, being a wholesale club, a lot of the items at BJ’s naturally come in larger packaging. Being that they are larger packaging means cheaper prices.
Don’t let that discourage you though if you only need 3 sausages for a recipe, don’t worry. Just freeze the rest to use another night and save some cash!
I also picked up some grinder rolls in the bakery to make sandwiches if people wanted them. And, a package of sliced provolone really sets them off!
Items purchased at BJ’s for this recipe:
- Italian Sausage
- Bell Peppers
- Sliced Provolone Cheese
- Canned Crushed Tomatoes
- Olive Oil
- Dried Oregano
- Red wine (you can use dry red wine or Marsala for this recipe)
- Grinder Rolls
Marsala Sausage and Peppers Recipe Directions:
- Brown sausages in a large, heavy bottom skillet with a little olive oil. When seared on all sides, take out and set aside.
- Add peppers and onions to the pan and cook until they start to brown slightly. Add sliced garlic and sauté one minute. Season with salt.
- Add wine and deglaze the pan. Add the crushed tomatoes and oregano. Return the sausages to the pan and simmer, covered for at least one-hour stirring occasionally.
- Serve over noodles, polenta or in sandwiches!
Like most red sauces, the longer this cooks the better it gets! I suggest letting it simmer for at least one hour so the sauce gets a deep, rich flavor and the sausages become super tender.
Don’t have time to watch a pot? Pop it in the oven!
If you don’t have time to stir this occasionally, make this in a dutch oven or an oven-safe pot. At the step where you let it simmer on the stove, just cover it and place it in a preheated 250-degree oven and slow cook for 4 hours.
I really hope you enjoy today’s recipe!
If you are interested in becoming a member of BJ’s Wholesale Club like me, then just click on this link to register.
Just for signing up you and I will both receive a $25 BJ’s gift card, score!
More yummy Italian sausage recipes from my favorite bloggers:
- Easy Sausage Bolognese
- Sausage Parmesan Pasta with Broccolini
- Spinach and Sausage Lasagna Rolls
- Breakfast Egg Cups
Marsala Sausage and Peppers
- 1 tablespoon olive oil
- 12 Italian Sausages
- 2 green bell peppers sliced
- 1 red bell pepper sliced
- 2 medium onions thin sliced
- 4 garlic cloves thinly sliced
- 1/2 teaspoon kosher salt
- 1/4 cup Marsala wine or dry red wine
- 24 ounce canned crushed tomatoes
- 1 tablespoon dried oregano
In a large, heavy bottom skillet over medium heat, add the olive oil and brown the sausages on all sides. Do not worry about cooking the sausages through, when browned, take out of the pan and set aside.
Add the peppers and onions to the pan and sauté them in the remaining oil in the pan. Cook until slightly browned, 5-10 minutes. Add garlic and sauté for one minute until fragrant. Season with the salt. Deglaze the pan with the wine, scraping off any bits from the bottom of the pan.
Add the tomatoes and oregano to the pan, stir everything together until combined. Add the sausages back to the pan and cover in the sauce, lower the heat to medium-low*, cover and simmer for at least one hour, stirring occasionally.
*Alternatively, place the oven-safe pot into a preheated 250-degree oven and slow cook for four hours.
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