& me & Laura will have delicious sausage & peppers every year on our wedding anniversary 😝 & remember the "you tube" video where I fell in love with you 🥰😍,,,,,,,,,,,,,,,,,,,,, I can dream 😝🤣✌️😝
Making it now but using green and red pepper, yellow onion, 3 cloves garlic, red potatoes the small ones, sweet sausage. Dry parsley and oregano as well as pepper and salt.
Laura, You are so cute I could adopt you as an honorary granddaughter! You remind me of a favorite cousin, with your cooking like her mother. But what's better, after nearly 60 years of cooking sausage and peppers, your method grabbed me for the cutting the sausages in half before frying them. I figured out why, and what you meant by crispiness, which doesn't stay crisp during the rest of the process, but is critical to the final flavor. It's the increase in umami, or faun, that adds more flavor than what you would normally get with keeping them whole. Also I like the shorter cook time involved because of the way it leaves the veggies still a tad crunchy. But two things I like half green pepper, one because it's the flag color which is tradition, just like serving it with bread, or noodles or potatoes are the white. Anyway I cooked it your way sans the red wine (I used a bit of water and the juices from the vegies after I added garlic and put the sausage back and only gave everything 20 minutes more cooking with a lid on it. It blew me away but I did add marinara to the sandwich with the peppers and onions . Thanks for the video.
37 Comments
Turkey? They look like hot dogs. Come on Laura.
What red wine so you recommend?
Thank you! I literally just made this 💙
Love the way she bites down on that sausage, awesome. 👍
substitute for red wine please
I love yours video and you are beautiful……
👍👍👍 🍷
😍
Great Bite
Can't stand all the hand movements. 🙄
Vitale was my grandmother's and mothers name. Going to try these . Grandpa called it a sangwich
I liked the video when you said to season every element of the dish.
Anyone who can wear long sleeves and cook is a better cook than me. Sheesh
what can be used instead of wine?
& me & Laura will have delicious sausage & peppers every year on our wedding anniversary 😝 & remember the "you tube" video where I fell in love with you 🥰😍,,,,,,,,,,,,,,,,,,,,, I can dream 😝🤣✌️😝
You are already a legend laura….
Can you use a balsamic vinegar or glaze instead of the wine?
🤟🏿✌🏿✊🏿😋
I never seem to have the red wine…left over
I made this but put it over spaghetti instead of rolls, and it was awesome.
Which brand of red wine do you use?
I used Italian Sweet Sausage by Johnsonville and this was delicious!!!
Wow! Your music woke me up out of a dead sleep! C u next tuesday LAURA!
As an Italian I can assure you there is no such thing as Italian turkey sausage
Made it! Delicious Delicious I will repeat. Thanks
Looks delicious, can’t wait to try! Thanks. 😍❤️💥👍🏼😋
There’s nothing wrong with turkey sausage I like turkey bacon and a turkey meatloaf
You no Burna u moutha with the breada
Made it again tonight for Easter Dinner. 2nd round making your recipe even better this time. So delicious dynamic my goodness it's good. Thank you
Making it now but using green and red pepper, yellow onion, 3 cloves garlic, red potatoes the small ones, sweet sausage. Dry parsley and oregano as well as pepper and salt.
Have to see first
"MARRA-NARRA"? I just lost respect.
Great video but just wondering…so your eating into large pieces of basil ? Can someone please explain that one to me ?
She put salt in it!🤪😈✌🏻😇
I'm doing it for Saint Joseph's day tomorrow. 👍✌
Looks delicious!!
Laura, You are so cute I could adopt you as an honorary granddaughter! You remind me of a favorite cousin, with your cooking like her mother. But what's better, after nearly 60 years of cooking sausage and peppers, your method grabbed me for the cutting the sausages in half before frying them. I figured out why, and what you meant by crispiness, which doesn't stay crisp during the rest of the process, but is critical to the final flavor. It's the increase in umami, or faun, that adds more flavor than what you would normally get with keeping them whole. Also I like the shorter cook time involved because of the way it leaves the veggies still a tad crunchy. But two things I like half green pepper, one because it's the flag color which is tradition, just like serving it with bread, or noodles or potatoes are the white. Anyway I cooked it your way sans the red wine (I used a bit of water and the juices from the vegies after I added garlic and put the sausage back and only gave everything 20 minutes more cooking with a lid on it. It blew me away but I did add marinara to the sandwich with the peppers and onions . Thanks for the video.