Salsicce e Peperoni

Sausages and Peppers

Preparation info

  • Difficulty


  • 4–6


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

In this recipe, the sausages are roasted then slathered with onions and roasted peppers. You will need to make the Insalata di Peperoni before attempting the dish.

I was inspired to cook this by Calvin Trillan’s description in one of his excellent Let’s Eat Trilogy. He writes of these pepper, onion and sausage sandwiches served at the Feast of San Gennaro in New York’s Little Italy. He thinks he tried 43 sausages over the weekend – just the sort of dedication to greed I admire. This is my version.


  • 500 g-700 g Italian sausages (Luganega are one type), preferably spicy
  • 1 recipe Insalata di Peperoni
  • good olive oil
  • 4 large onions, peeled and cut into rings
  • salt and pepper


Preheat the oven to 180°C/350°F/Gas 4. Remove the strings from the sausages (if present). Oil a frying pan or roasting dish big enough to hold the sausages. Moisten with a little water, arrange the bangers in it and fry or roast for 20 minutes, turning occasionally.

Take a large frying pan and heat 4 tbsp olive oil over a medium heat. Add the onions and brown them steadily whilst the sausages are cooking. Bring the peppers to room temperature.

When the sausages have had 20 minutes, remove from the oven and add the peppers and onions, season, toss and return to the oven for 15 minutes. Allow to cool slightly before serving.

Try serving this dish with ciabatta and incite your guests to make Italian hot-dogs. Incidentally the whole dish can be made successfully on a barbecue.