the best ITALIAN SAUSAGE AND PEPPERS

[@NOTANOTHERCOOKINGSHOW]

NYC just banned plastic bags, need a tote bag? Grab a Hate Less. Cook More. TOTE BAG: cutt.ly/VtrUum9

[@annek1226]

You need to have more choices in totes! Not impressed with the style of that one! Sorry☹️!

[@euro20049]

What’s the best substitute for Italian pork sausage if you don’t eat pork?

[@adamlopez25]

why dont just stand with open legs instead you lean on the table, its not healthy

[@euro20049]

Jesper Eklund not turkey sausage maybe?

[@ryanwilson5340]

I learned that trick about saving veggie scraps for stock about 15 years ago when I was delivering wine to restaurants. Yours is the first cooking show I've ever found that ever mentions it. I appreciate that you include those little asides!

[@Traumafan8]

Watch Cooking with the blues he saves everything and preaches about saving everything

[@Ouba1]

You just dont watch enough cooking shows!

[@thedwarvendispatch5364]

Caveat: I would not save garlic, broccoli, cauliflower, or pepper scraps for vegetable stock though.

[@reicuni7875]

@@thedwarvendispatch5364 especially the seeds of the peppers they ll make the stock bitter

[@recoswell]

great thing to tell the general public shit for brains - that they eat leftovers s- ps bourdain been there - done that

[@nuformzdesign]

When I cook sausage and peppers, I do it in my cast iron. I usually get brats or hot Italian, and sear them all over before I take them out and throw in the bell peppers and onion. I do roughly 25% each red and green peppers, and the other 50% onion. Then while they are cooking, put the sausages back in on top of the veggies. I add a bit of soy sauce and balsamic vinegar to deglaze the pan and get all the good bits up. Toast the buns. Then, I make horseradish and Sriracha mayo, put it all together and it's one of my favorite things.

[@annazakhary949]

I’ve made sausage and peppers before but they never turned out this good. Thank you for taking the mystery out of how they make this at the festivals. Extremely delicious and easy. I love all your recipes!

[@Jean-yf7dg]

Love how you make everything looks so simple.

[@ceams]

I've been doing it wrong for years. Provolone on the bottom is a game changer. Thank you for this.

[@NicoleandMike]

I’m so comforted by watching these dishes I grew up on. You’re very educational and my dishes will be taken to a new level now. 👍🏼

[@veecee3669]

Sometimes when I make sausage and peppers, I add either a little fresh tomato or a splash of white wine to have a little sauce; this way, the leftovers can be tossed with some pasta. I really, really enjoy your channel, thank you!

[@thecoastergnome8603]

Vinegar is a lovely addition as well, bings some lovely acidity

[@veecee3669]

@Mr. Green. Yes, vinegar adds a nice little "bite" to cut through the richness of the sausage.

[@paulgreenlee7123]

Always a pleasure to spend a little time together, thank you

[@SuzanneBaruch]

One of my favorite Fall or Winter meals. Thanks for showing us your version!

[@juliesalcedo7832]

Thanks so much... made them today and they brought my right back to my New Jersey childhood! Perfect!

[@elunico389]

I literally ran out made this. Was actually the first recipe i followed from you and it has led me to try a few more of your tutorials. I love cooking as it is so adding this to my skill set was fun.

[@IndustrialMilitia]

That's a wonderful recipe! I would recommend when building the sandwich to put the peppers and onions down first in the bun, and then put the sausage on top of them. It gives the sandwich much more structural integrity and stops your peppers and onions from falling off.

[@nathanscarlett4772]

This is the same thing I do when making hot dogs. All the condiments and veggies inside and hot dog on top. Yeah, it doesn't have the aesthetic look to it, but keeps almost everything in every bite.

[@MsCanadianAngelxo]

@@nathanscarlett4772 this channel focuses heavily on presentation. 😉

[@remy9250]

I have made this multiple times and the flavor is spot on. The key to success is the oven cooking method. The juices from the sausage truly infuse with the peppers and onions making it great. Bravo Chef

[@lisadel6873]

I tried this with spicy beyond sausage and it was delicious

[@8triagrammer]

The best sausage and peppers sandwich I ever had, had some marinara sauce on it, and it's the standard by which I judge now. Not sure if it's ever been topped. It was this tiny little mom and pop hole in the wall place in the industrial part of Los Angeles. It's long gone, but I'll never forget that sandwich...

[@DaniJHollis]

That's how I always make mine! Caramelized onions, charred green peppers, & the Italian sausage screwed sort of in marinara, on a really sturdy roll. So so good!

[@TalTesla]

This is one of my very favorite fair foods and you've nailed it. Love your channel. Your teaching ability is top notch and the cooking style is fantastic, Stephen. I'm learning so much from you and it's greatly appreciated. Total respect.

[@bjosfbjosf1802]

BIG THANKS for this. Had my 1st sausage and pepper sandwich when I was 20 at the San Gennaro Feast in NY and have craved it ever since, not being able to duplicate it at home... until now. YUM!

[@Aaron-kj8dv]

Alright dude so I did the guac and pickled onions (tomatillos are out of season and I live in Michigan so no salsa for me) and man, both were awesome but my family was raving about the onions. Especially after a day in the fridge. I also put some shredded cabbage in the pickling juice or whatever its called and it's super good.

[@Aaron-kj8dv]

@@seniorfamz4090 hey man thanks for the advice. I went to the store and found it but it was super expensive here. I usually do my first try at foods with cheap products because my first go is always underwhelming.

[@derryXDINES]

Nailed this, Stephen. The beauty of this recipe is the simplicity. When I made my video, I stressed that at the fair or feast, they throw a big ring of sausage on the plancha, dump peppers and onions and oil and cut away what they need throughout the day. The later you go, the more caramelized the veg. Cast iron is a great way to achieve that quickly at home.

[@joaquinochoa5322]

love how you show in slow motion how home cooks can cut veg slow and tucked fingers. I know you can blaze through that stuff but good yyou show how to do it slow for the less experienced with a knife.

[@matheusimmer5941]

the quality of your voiceovers just keeps getting better! great job!!

[@NOTANOTHERCOOKINGSHOW]

I had a realization that I spoke different than normal when doing them. So I try to speak more naturally now. Thanks for noticing

[@matheusimmer5941]

NOT ANOTHER COOKING SHOW I already liked it when you started using less text and more voice, now it’s just a matter of practice imo haha. you got better real quick though

[@rosemarievosburgh5377]

I could jump in to the TV screen they look so good thanks great job as usual

[@trublgrl]

Just got a hankering for sausage and peppers, and I see Stephen has a recipe. Fantastic. Within two minutes he mentions Italian Street fairs and Zeppole. The Sausage and peppers that turned me on to the dish was at the Third Avenue Festival in Bay Ridge, though I've had it at San Genarro in the city, too, and you can't get me through a street fair without a bag of hot fresh zeppoli. I'm home.

[@andrewlazar4804]

This seems like a great super bowl/big gathering food. You can make the peppers and the onions and then let it cool, make the sandwiches, wrap them and put them in the fridge. Then you can throw them in the oven before serving.

[@klabster72]

Hi. Love your show. I try to see everything you do. Can you also say the food temperature in Celsius or add text? Keep on rocking. Nowadays I cook Italian over and over again to get perfection and my touch. Saturday I will cook Pasta alla Gricia🤗

[@Gamezila584]

One of my childhood favorites, up there with stuffed peppers and mom's lasagna, cant wait to make this when I get home tonight. Loving the voice over, music combo, man. One of my favorite youtubers just keeps getting better!

[@deborahsimmons2414]

So amazingly delicious. Took me right back out to the streets and family events where I grew up in Mechanicville, NY!!!!! Thank you so much, best ever

[@mrmedl4]

Making this right now after watching it last night while stoned and vowing to eat this cornucopia of deliciousness. Checking for temp in 5 minutes, chef. Thanks for sharing such a simple yet easily overlooked (in CA) fare .

[@VendettaPtown]

I’ve been eating spicy bison sausage with red peppers on an Amoroso roll. The roll is definitely a must. Amoroso is the standard 😎

[@kulolo808]

This recipe was delicious! The funniest thing happened...I had all the ingredients except for the bell peppers :/ But I had tons of jalapeños in the fridge. Used them instead with all the seeds scraped out. LIFE CHANGING. I enjoyed the slight heat and sweetness it imparted. Loved this dish!🔥👍🏻

[@J_K001]

Just found this channel. Great stuff man! Definitely subscribed. Keep up the great work

[@DoyleHargraves]

Binge watching sopranos under lockdown, decided it is time to make sausage a peppers. THANKS!

[@ayylienn]

This is what's for dinner tonight 💪

[@chaoticprogress]

Peppers and sausage... such a combo. Delicious

[@paulgreenlee7123]

Everybody loves food that is wrapped in tinfoil, I think there may be a cookbook That needs to be written

[@mrmedl4]

It’s the steam, baby. Secret ingredient

[@d3arfrosty]

Literally been waiting all day for this 😁🤤 thank you

[@arkeensimmons1501]

Your show has became one of my favorite shows to watch and you inspired me to truly try to cook on my own. You make it look so easy and I I thank you for showing us your talent. You’re truly Blessed. Also I was wondering if you could do a chicken milanese dish? Thanks and God Bless!!!

[@nicksinisko5807]

Excellent video showing my non new york friends this dish you've helped a lot.

[@ronaldyeater3322]

From 15yrs old to 19yrs old. On Fridays and Saturdays I would make over 400,000 a weekend at race track/casino. Now it's just casino. Was amazing, thank God veggies were sent down cut from kitchen. Bu amazing. Bought 2 skillets so can make for cookouts now. So glad I did it will remember forever. Oops we used American. I never handled a bun unless eating lol.

[@qwaszxpolkmncvb]

I spent a whole winter camping in the Rockies a couple years ago. I lived on that. I started using the big loaves of bakery garlic bread. Colorado really has a great sausage brand.

[@brunomaglione2138]

I love your style dedication and passion and a great eye for detail.

[@L0r3n2]

I really don't eat sausages anymore bec of my diet but I'll break it for this one

[@ronaldyeater3322]

Send me one lol. I mastered it. From 14yrs old to 17yrs old used to make over 75k a shift Friday night to sunday at race track. That's 375k-500k a weekend outdoors on a 30' griddle and 12' grill. Glad they prepped peppers an onions in kitchen, just sent out pans to cook. Lot of work. 1 time I mixed up 500 sausages mild and hot, lucky we picked apart fast. Oh the memories food can bring. Still make at cookouts, cast iron pan on side burner and elec griddle. And butterball fryer for fried chicken. Grill for burgers and dogs, or occasionally few steaks. Still waiting for my sandwich?? 🤣

[@jameslandro9718]

My secret to my sausage and peppers is I brown the sausage, put it in the crock pot and with the peppers onions garlic and some olive oil and the not so secret is I put a ladle of some leftover sauce. Not a ton because you don't want the tomatoes to distract from the other flavors, but it just adds a little something. My mom always just did it more your way, but I tried a little sauce with it and like it

[@nydiamorales240]

I'm so trying this!!! I've made it before but this one looks like the ones I buy down the shore.

[@COSMOKRAT_616]

Literally exactly how i make mine. This is the first video for this recipe ive ever watched and it 100% how i make it at home lol. I was pretty suprised. Provalone and i also use pascilla peppers instead of bell peppers. Pretty crazy how close it is

[@christinacarbonaro382]

It's 4:30 a.m. right now (09/19/2021) and I just went and took sausage I have frozen out of the freezer.....Dinner tonight!

[@JB-cp2hv]

I’m so trying this, thank you for this video

[@michaelgaryscott969]

I just used your meatball recipe and made it for a crowd and people said it was fantastic and later used them to make meatball subs...and they were amazing thank you

[@barnacle-vx7fb]

Yo I've been watching your vids lately and i learned so much about cooking and I actually got better at it. I'd like to say thank you for putting up such great videos! Keep it up

[@YY-jv4uu]

So basic. So GOOD! Thank you!

[@magazineman3910]

WOW, IT REMINDS ME OF THE CHURCH CARNIVALS WHEN I WAS A KID. I LOVE TO MAKE SAUSAGE & PEPPERS. I COULD EAT THEM 3 TIMES A WEEK.

[@luislemuz6642]

Never stop doing these videos bro you are awesome at them. 🔥

[@NickKiussis]

Crushed it. Came to KZbin to find a great sausage & peppers sandwich recipe & yours was the first one I watched. Didn't have to look any further. Friggin love when that happens!

[@spookedhorse]

Thank you, for this. You've made this very easy for me.

[@kenlogan1723]

Just like I make them but I use two variations, 1) when I cut the bread I dig out part of the bread both sides to make a pocket ( the sandwich will hold more), 2 I like to put some home made marinara on the side for dipping ( I like to put a couple shakes of Cayenne in the marinara and let that simmer maybe 30 min) I like your videos and have most of the others and you are teaching me how to be creative. They key here is good Italian sausage. I am starting to look online cuzzz where I am from a place where good Italian sausage is hard to find.

[@riwantohutabarat3601]

I wish i can hit that subscribe button 100 times

[@XX-bo5pb]

Damn the way you cut that bun was with pure unfiltered love and care

[@gannelli]

Staple!!!!! one of the best tramezzino,s out there! another great video. Ciao

[@josephhuckins6619]

I have followed this recipe and it was amazing definitely reminded me of the fair

[@wakonbp]

just made these, they came out great! Thanks

[@GriffVicious]

I had never thought about storing my vegetable scraps for making stock. I think I'm going to start doing that, right after I go and make this. Thanks!

[@kalishajnz]

Thanks for this. I have sausages that I was gonna use for pasta but decided on this instead. I go through so many peppers, onions and other vegetables and never thought to save the trash for a broth so I learned two things from this video, thanks!!

[@josephhuckins6619]

Thank you for the tips and how to make inside the home im making this for dinner tonight

[@erikarobinson3557]

I LOVE these

[@Akmatick]

I just made this and added some of your pickled red onions to it. Oh man! Best thing ever.

[@littlehoss100]

Love this program.

[@MrSamHu]

Could you maybe show how to make sandwich roles like that in a future episode? Im from Germany and we really cant buy those kind of roles here and it makes me sad that I cant really make many of the awesome sandwiches form the US cause the bread is never quite right.... Love your show!

[@nicknicholas3186]

You must have a. Italian bakery. If they don't have rolls.then get a long crusty Italian not French bread. But pieces to desired length. Actually better than a roll

[@riccardorocca6181]

You make me cry dude!!! this is my childhood favorite sandwich. Complimenti!!!

[@4seasonsbbq]

Those look fantastic and easy, I'll be making those. Thanks for sharing.

[@brittonharrison-diller6985]

Making this tonight...planned it before seeing this video :)

[@hlvelez]

I love your recipes! Simple amazing flavors recipes! Making this recipe on the weekend! Thank you!

[@dersy]

I like the voice over, good idea 👍🏻

[@jeffreygoldsmith3548]

Boom! Another legit dish by Not Another Cooking Show. I'm addicted, man.

[@kellymasucci6650]

What brand of sausage do you use? My son and I just watched this video twice. It looks amazing!!!!!!

[@bunshapiro9091]

Amazebawls dood. This slaps.

[@TheMarionetteKitty]

that looks like a next level sausage and peppers that I need to try to make

[@paulwagner688]

Chicago knows sausage and peppers. So many great stands

[@pizzachannel]

Made this last night... so good!

[@bjfreshy1746]

Sausages and peppers. Toni Soprano would be proud :D Greetings from Germany!

[@MsBettydog]

It’s a HERO brother

[@joeday2164]

Perfect !!!!! PERIOD !!! Keep em coming

[@Esplin6296]

Thank you

[@roberttedesco738]

Thanks!

[@pamelaparsons9046]

You nailed it. Love it.

[@daddydutchbbq]

Steve , Bro Congrats on 200K ! I am so excited and happy for you ! This sausage and pepper roll looks amazing! Awesome job! Hey remember that time on Battle of the Kitc........never mind ! All the best Brother !

[@sosickhcdrums]

Ughhh yessss this is exactly what I was looking for! 🤤

[@iheartdbsquared]

i am a super FAN! THANK YOU!

[@4eversonic]

Looks most excellent!

[@risabankumarahuru9727]

Forget the cooking. Video aesthetics on point.

[@alanac4215]

i made this after a long, semi shitty week and i have some things a) it was super tasty!! b) great meal to make with friends and c) it not only fills you, but satiates your soul a bit. much love from Humboldt!

[@12yelper]

Unreal videos! Need a Not Another Cooking Shot Chicken Scarpariello and I needed it yesterday!

[@NOTANOTHERCOOKINGSHOW]

Love that dish. Never made it myself though. That won’t be soon. Need to work on it

[@chadwicklovell2412]

Wonderful man. Good job.

[@bellican48]

Looks fantastic ❤️

[@xofyllib]

i really love how you film these videos, and the cooking of course :)

[@williamandaudreymenjivar85]

Thanks for sharing 👍

[@TristansMom10]

I know what I'm having this weekend! It looks soooo good. Hoping to get that veggie stock recipe soon. Thanks for sharing! 😘

[@PhillipCummingsUSA]

I don't eat much cheese so that is not on my recipe. My biggest difference is that mustered is added and so is Worcestershire sauce to the onions and peppers. I swear that is a game changer. When I was younger I didn't realize that buying better quality sausage really ups the finished food as well. Like I would just buy the regular Johnsonville sausage at Walmart. These are, eh, ok. I found out we had a meat market in town that sells various types of sausage and these are top notch. And cheaper then if you bought better quality sausage at the grocery store. So, look around for the best stuff for the best price.

[@VedicDesi]

The only thing that’s missing is acid. True a glass of Sangiovese would solve that problem but I like using vinegar cherry peppers, which brighten, spice and bring the sandwich together. Try it out.