Our Most Popular Accessories

Flame-Cooked Sausage with Peppers and Onions
Flame-Cooked Sausage with Peppers and Onions

Flame-Cooked Sausage with Peppers and Onions

By Arthur Bovino
By Arthur Bovino

This is a quintessential Italian-American dish, one iconic to street festivals, deli and pizzeria menus, feasts, and concession stands at ballparks and stadiums across the US. It's a simple, hearty dish — at turns sweet and salty — that can be eaten for any meal. You can cater it to...

Read more

Method

Note

Be sure to use gloves or a thick towel to safely remove a hot skillet to a heat-resistant surface. If cooking on a conventional stovetop, follow the Faicco’s advice: Cook the sausage — then peppers and onions separately — in olive oil for 10 minutes each over low heat. Flip the sausage halfway through and toss the peppers and onions periodically as they cook.

  1. Preheat your oven to its highest setting for 20 minutes. Prepare the peppers, onions, and garlic and set them aside in a large bowl. Coat the bottom of the cast iron skillet evenly with the extra-virgin olive oil, add the sausage and place the skillet in the oven.

  2. Cook for 4 minutes on high heat, about 450 to 500 °C (850 to 950 °F). Using oven gloves or a folded over kitchen towel, remove the cast iron to a safe surface. Flip and rotate the sausages and return the skillet to the oven for another 4 minutes, aiming for an internal temperature of 70 °C (160 °F). Remove the skillet to a safe surface and set the sausage aside.

  3. Pour the olive oil and rendered fat from the sausage into the bowl of onions, peppers, and garlic. Season with salt and pepper and mix until the oil thoroughly coats everything. Toss the onions and peppers with crushed red pepper and oregano (optional). Put the skillet in the oven.

  4. Cook for 6 minutes, removing the skillet to toss the onions and peppers every minute. Turn off the oven, remove the cast iron, return the sausage to it, then put the skillet back in the oven for up to 3 minutes.

  5. To serve as a sandwich, layer the onions and peppers into an open Italian sub or Portuguese roll sliced lengthwise. Top with sausage the length of the roll (4 links or ¼ of a pinwheel per roll), then finish with more onions and peppers.

  6. Note: For wetter or saucy versions, after cooking the onions and peppers, deglaze the skillet with white wine or add tomato sauce or purée, toss well and return to the oven for 4 minutes.

Arthur Bovino

Arthur Bovino is Ooni’s Head of Pizza Content.

Are we missing something?

We'd love your feedback to help us improve this recipe.


We’re looking for stars!
Let us know what you think

Explore more recipes

Ooni Dough Calculator App
Get the Ooni app for a dough calculator and much more
For more learning and inspiration, and a dough calculator, download our mobile app with over 250 recipes.Get it on Google PlayDownload on the App Store