Sausage Giambotta

Sausage dishes are my Dad’s favorites, so I always prepare a variation when he visits. This dish is delicious with the addition of roasted potatoes, sweet bell peppers and spicy long-hot peppers. The sweet and spicy peppers pair nicely with the sweet and hot sausage in this recipe. The dish is deglazed with white wine and perfect for a weeknight meal. Marinara sauce can be added if desired.

4 Tbsp. Olive Oil
1 Large Onion, Chopped
4 Yukon Potatoes, Peeled & Chopped
2 Cloves of Garlic, Chopped
1 Large Red or Orange Bell Pepper, Sliced
1 Large Green Bell Pepper, Sliced
3 Long-Hot Peppers, Sliced
½ Cup Dry White Wine (like Chardonnay)
Salt, Pepper & Dried Oregano to taste
1 lb. Italian Sausage (Mixed Sweet and Hot) & 2 Tbsp. Olive Oil
Rolls and Marinara Sauce (Optional)


In a large sauté pan, heat 2 Tbsp. of olive oil over low heat. Add the chopped onion and sauté for approx. 2 minutes until the onion becomes translucent. Add the chopped potatoes and sauté in the pan for approx. 10 minutes, until potatoes are golden and cooked through. Remove the potatoes and onions from the sauté pan and set aside. To the same sauté pan, add the remaining 2 Tbsp. of olive oil, along with the chopped garlic and sauté for 1 minute. Add the sliced bell peppers and long-hot peppers. Saute for approx. 6 minutes, until the peppers become tender. Add the white wine, stir well, and sauté for 1 minute. Add the oregano, salt and pepper to taste. Return the potatoes and onions to the skillet and mix well with the pepper mixture. Cover and keep warm. Separately, place the Italian sausage on a baking pan and cover with 2 Tbsp. of olive oil. Prick each sausage with a knife several times each, and place in a preheated 350 degree oven for approx. 30 minutes until golden brown and cooked through. Add the sausage to the pepper, onion and potato mixture and warm through to combine flavors. Serve on a platter or with soft Italian rolls. Top with marinara sauce if desired.