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Italian Sausages With Potatoes & Vinegar Peppers - Boston's North End Classic

Here's how you make Italian Sausages With Potatoes & Vinegar Peppers - Boston's North End Classic
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  • Servings: 5
  • Prep: 15m
  • Cook: 40m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 1/4 cup olive oil
  • 2 pounds Italian sausage links (sweet Italian sausage, all pork Italian sausages, if you can get the sausages with the fennel seeds, that's if you like it, even better.)
  • 48 ounces potatoes (6 large potatoes, peeled, thickly sliced and wiped dry)
  • 32 ounce peppers (1 jar which equals to about 6 to 8 vinegar peppers, Italian vinegar peppers, please no substitutions, Refer to NOTE # 1 below, Do not throw out juice)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Cut peppers into 3-4" pieces or tear to even size pieces by hand. Reserve juice in jar. Set aside.

  • Step 2: Add oil to a large heavy skillet until hot. Add sausages and cook over medium heat until sausages are nicely browned and cooked through.

  • Step 3: 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.

  • Step 4: 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.

  • Step 5: Remove potatoes to a plate lined with paper towels. Pour off oil to leave around 3-6 tablespoons of oil in skillet.

  • Step 6: Return sausages to the skillet and heat through. Add potatoes.

  • Step 7: 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).

  • Step 8: Cook 3 minutes more, season with salt and pepper to taste.

  • Step 9: -----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.---------

  • Step 10: 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

We hope you enjoy this recipe!

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