Sausage and Peppers - for large gathering

This recipe serves 24 and makes enough to fill a lasagna pan. It is a good colorful buffet dish that can be made in advance and reheated in the oven prior to serving.
Course: Main Course - Chicken - Poultry, Main Course - Pork
Servings: 24 servings
Author: Catherine Christiano


  • 1/3 cup olive oil
  • 5 cloves garlic sliced
  • 4 red bell peppers sliced in 1/4 inch strips
  • 6 green bell peppers sliced in 1/4 inch strips
  • 2 yellow bell peppers sliced in 1/4 inch strips
  • 3 medium yellow onions sliced
  • 4 pounds sweet Italian pork or chicken sausage
  • 3/4 cup chopped fresh basil
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon salt


  • Over medium-high heat, in an 8-quart stock pot, heat olive oil. Add garlic; cook until brown then discard garlic. Add sliced onions and peppers; cook 2 minutes while stirring. Stir in basil, salt, and pepper. Reduce heat to medium, cover and cook 10 minutes or until vegetables are soft.
  • Meanwhile, cook sausages in two batches using a skillet large enough to fit sausages in a single layer. Spray skillet with oil. Place sausages in skillet; brown over medium-high heat, turning often, for approximately 5 minutes. Reduce heat to medium-low. Carefully add 1/2 cup water, cover, simmer 12 minutes or until instant read thermometer inserted in center registers 160°F. Remove to plate lined with paper towels. When cool enough to handle, slice 1/4" thick and combine with vegetables.
  • If preparing in advance, reheat in a large baking dish (a 9 x 13 inch lasagna dish works well) in a 350°F oven.


Serve with rolls or Italian bread.
Copyright 2023, Catherine Christiano. Website by Catherine Christiano.