Italian Sausages With Potatoes & Vinegar Peppers - Boston's North End Classic
January 19, 2016
"This dish is super delicious. Though I had heard about it for many years I had never actually had it up until a friend brought it to a pot luck. Yum! You'll be amazed on how delicious this very simple recipe is. It is not like regular sausages and peppers because the vinegar peppers makes it a whole different dish and is a must have. Please use no substitutions for the vinegar peppers because it will not produce the same end result."
- Serving Size: 1 (820.5 g)
- Calories 990.8
- Total Fat - 59.8 g
- Saturated Fat - 14.5 g
- Cholesterol - 222.3 mg
- Sodium - 3679.4 mg
- Total Carbohydrate - 61.4 g
- Dietary Fiber - 16.1 g
- Sugars - 11.9 g
- Protein - 50.5 g
- Calcium - 212 mg
- Iron - 4.5 mg
- Vitamin C - 59.8 mg
- Thiamin - 1.9 mg
Cut peppers into 3-4" pieces or tear to even size pieces by hand. Reserve juice in jar. Set aside.
Add oil to a large heavy skillet until hot. Add sausages and cook over medium heat until sausages are nicely browned and cooked through.
With a slotted spoon, transfer sausages to a plate. You may cut the sausages into diagonal size pieces or leave them whole. It's all a matter of preference.
Increase heat to high, add potatoes and fry, turning often, until crispy and tender. If necessary, add more olive oil for even frying throughout which will help enable the "crispy" factor.
Remove potatoes to a plate lined with paper towels. Pour off oil to leave around 3-6 tablespoons of oil in skillet.
Return sausages to the skillet and heat through. Add potatoes.
Add vinegar peppers. Pour at least 1/4 to 1/2 cup of vinegar pepper juice or more to your liking. (Sometimes I add more sometimes I add less. It depends how much wetness you want and how much vinegary taste that you prefer).
Cook 3 minutes more, season with salt and pepper to taste.
-----If you prefer to saute the peppers to soften them a bit, this may be done prior to adding the sausages back into the skillet.---------
Remove skillet from heat and let rest for 5 minutes before serving. Serve with good and crusty European style bread or place in a submarine roll. Enjoy!
NOTE 1: Vinegar Peppers are not like pepperoncini, or cherry peppers, roasted peppers, pickled peppers, etc. They are unique as they are made by using green bell peppers. Pastene makes these peppers (not sure of other brands) and they make this dish in particular stand out
NOTE 2: This dish also makes great sandwiches by using submarine rolls as seen on one of the pictures I posted
Tips & Variations
No special items needed.