Copycat Maggiano’s Little Italy Sausage & Peppers
Easy, tasty, and perfect as an appetizer or main dish, this copycat Maggiano's Little Italy Sausage & Peppers is as good - or better - than the real thing!
Ingredients
- 3 Italian sausage sweet or spicy
- 1 tablespoon cooking oil
- ½ red onion sliced
- 2 cloves garlic finely minced
- ½ red bell pepper sliced
- ½ green bell pepper sliced
- parsley and basil for garnish, chopped
for the sauce
- ¼ cup chicken broth
- ¼ cup lemon juice
- ¼ cup cream
- ½ cup butter cold, cut into cubes
Instructions
- Cook the sausage in about 1-inch of water in a skillet on the stovetop over medium heat. Cook them until they reach 165-F with a digital meat thermometer. Turn frequently while cooking.
- Drain the water from the skillet and add about 1 tablespoon of cooking oil. Brown the sausage on both sides over medium heat. Transfer the browned sausage to a plate and set aside.
- In the same skillet and over medium heat, add the onions and garlic, cooking until the onion starts to soften, about 2 minutes.
- Add the red and green bell peppers, sautéing until they are tender-crisp. About 2 minutes.
- Transfer the veggies to a plate to keep warm and wipe out the skillet.
- Add the chicken broth and lemon juice to the skillet, bring to a simmer and reduce by about half.
- Add the cream and simmer for 1 minute then turn off the heat.
- Leaving the pan on the hot element (if you have a gas stove, leave the skillet on the burner. If you have an electric stove, slide the pan half off the still-hot element), whisk in the very cold butter, a cube or two at a time, until the sauce is thickened.
- Season the sauce with salt and pepper then spoon the sauce to the bottom of a serving plate. Arrange the sausage on top, then top with the peppers and onions.
- Sprinkle with the chopped herbs then serve and enjoy!
Notes
Chef Jenn's Tips
- You can make this dish in 1 skillet, or start the sausage in a skillet and make the veggies and sauce in another.
- Ensure your butter is ice cold, frozen even! Adding cold butter instead of melted butter helps to create a smooth, emulsified sauce that clings to the sausage and peppers beautifully.
Nutrition
Serving: 1.5sausageCalories: 1189kcalCarbohydrates: 11gProtein: 27gFat: 117gSaturated Fat: 56gPolyunsaturated Fat: 11gMonounsaturated Fat: 43gTrans Fat: 2gCholesterol: 284mgSodium: 1714mgPotassium: 671mgFiber: 2gSugar: 5gVitamin A: 2900IUVitamin C: 80mgCalcium: 83mgIron: 2mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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