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Inside Kendall

Classic Sausage and Peppers

By Joe Campagna

This is one of the classic Italian dishes that can be a side dish or a main course. Growing up Italian, I always loved having the mix of sweet and spicy Italian sausage.

Serves 2


1/2 pound of sweet Italian sausage

3 whole cloves of garlic

3-4 large peppers, ideally a mix of green and red

1 medium yellow onion

2 sprigs of fresh oregano

Chicken stock

Olive oil

Salt and pepper


Large sauté pan

Oven set at 400

Oven-proof baking dish

Cutting board

Chef’s knife

Method of Prep

  • Preheat the oven to 400 degrees.
  • Julienne all of the peppers and the onion, and set aside.
  • Smash the garlic with your knife, but keep it whole. This will allow someone to pick it out of the finished dish if desired.
  • Rough chop the fresh oregano, set aside for the finish.
  • Heat up the sauté pan with some olive oil. Once hot, add your Italian sausage to sear, in batches if needed—don’t overcrowd the pan. You can also grill the sausages to add a smoky flavor. Once seared, set the sausage aside in the baking dish.
  • Add a little more oil to the pan and sauté the garlic, onions and peppers. Season with salt and pepper to taste. You don’t want to cook them through completely, but do soften the vegetables. Add to the sausages in the baking dish.
  • Deglaze the pan with chicken stock. Once it comes up clean with no fond left, pour the liquid over the baking dish.
  • Add the chopped oregano to the baking dish and mix well.
  • Put the pan of sausage and peppers into the oven for 10 minutes.
  • Remove and stir the ingredients. You may want to taste and season with salt to finish.
  • Plate this dish on a large platter. I like to go with a dark plate as the colors show up better. You can easily add a side of pasta or some crusty bread for your guests.


Joe Campagna, who serves as a judge for the Kendall College Trust’s annual Chicken and Champagne Fest fundraiser, is a local food blogger who writes the Chicago Food Snob blog for ChicagoNow and contributes to Eater Chicago. His culinary career includes working for Chefs like Charlie Trotter and Graham Elliot. Joe is an avid foodie and can be found at new hip restaurant soft openings across Chicago.

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