Super Bowl Sunday is just a few weeks away, and while Tebow and the Broncos have been sidelined, there will still be plenty of Super Bowl parties where chips, dips, chili and, in some dire cases, frozen pizza, will be part of the potluck. But Pete, Barb and the crew from Marczyk's have another crowd-pleaser: Sausages, peppers and onions. "I walked around the market today, asking people what they thought would be good for an easy football food kind of dish, and of all the odd sources, someone said there was a great sausage and peppers recipe in the Sopranos Family Cookbook," says Barb, who admits that she had no idea such a cookbook existed. Nonetheless, the staff at Marczyk's insists the recipe is a touchdown. Barb recommends paring the dish with the Barocco primitivo, which retails for $10.99 at Marzcyk Fine Wines.
Sopranos Roasted Sausages, Peppers, Potatoes, and Onions
1 pound potatoes, peeled and cut into 1-inch chunks 1 green bell pepper, cored, seeded, and cut into 1-inch pieces 1 red bell pepper, cored, seeded and cut into 1-inch pieces 1 yellow bell pepper, cored, seeded and cut into 1-inch pieces 1 large red onion, cut into 1-inch chunks 1/4 cup olive oil Salt and freshly ground black pepper 1 pound mild or hot Italian sausage, cut into links and pierced with a fork
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1. Preheat the oven to 450 degrees. 2. Place the vegetables in a large bowl, drizzle with olive oil and sprinkle with salt and pepper to taste. Stir well. 3. Place vegetables in a single layer in a large shallow roasting pan, being careful not to crowd them, otherwise they won't brown. 4. Roast vegetables, stirring once or twice, for 45 minutes. 5. Place the sausage links on top of the vegetables. 6 Bake 20 to 30 minutes, or until sausages and vegetables are cooked through. Serve hot, along with a large green salad, and some good crusty warm bread.