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  • Herb & Olive

Sausages & Peppers

Updated: Apr 13, 2020

CBD Quantity (per serving): 15-30mg

Servings: 2-3 people


Dairy (omit cheese for DF)

Gluten (with GF bread or omit bread for GF)

Pork (sub with chicken sausage if you don't eat pork)

Prep Time: 20-30 min

Cook Time: 20-30 min



  • 2 packages of mild Italian sausage (or chicken sausage of your choice if you don't eat pork)

  • 3 organic red bell peppers

  • 2 organic yellow onions

  • 6 cloves organic garlic

  • 1 can organic San Marzano tomatoes (for sauce)

  • 1/4 cup organic Italian parsley

  • 1/2 loaf Italian bread

  • Parmesan 

  • 3-4 tablespoons Herb & Olive CBD EVOO (but really... use as much as you want)

  • Regular cooking EVOO

  • Salt / pepper (we use Jacobsen salt to support our Oregon roots- and it tastes great)

Cooking Equipment

  • 5 quart cooking pot

  • 1 sharp chefs knife (Misen is great)

  • Tongs (optional)

  • Cutting board (this IKEA cutting board is excellent. It's cheap and has an overlapping edge so it won't move!)

  • Medium bowl to blend San Marzanos

  • Baking tray

  • Parchment paper (this one is great)

  • 2-4 dinner bowls

  • Parchment paper



Step 1: Preheat oven to 400º and set the vibe

Get your drank and set the mood with some tunes. This dish goes well with a nice natural red wine, like an Italian chianti. Support local wine shoppes if you can. While cooking this dish, we were listening to Paranoid Cocoon by Cotton Jones. How fitting for quarantine.

Step 2: Bake sausages

Lay out sausages on a baking tray on top of parchment paper. Bake for 30 minutes or until skin is crispy and starts to wrinkle. After putting these in the oven, it's a good time to crack open a beverage of choice. Natural red wine will go well with this dish. Get the tunes rolling and now you're in the cook!

Chef Note: Lay parchment paper on the baking tray to keep your pan clean, and the juices together.

Step 3: Cut veggies

While sausages are in the oven, cut the onions and peppers into 1/4" rings and slice the garlic into thick uneven chunks.

Step 4: Cook garlic

Heat a 5 qt deep pot over medium-high heat. Add a few tablespoons of regular EVOO to the hot pot.

Add garlic to the hot oil and cook 1-2 minutes. Add the onions and peppers next.

Chef Note: Adding other veggies to the pot will significantly slow down the cooking of the garlic. Make sure not to overcook the garlic (when it browns and smells). Train your other senses like sound and smell to know when things are done. This takes time and experience, but it's good to be cognizant of these things when you start cooking!

Step 5: Sauté veggies

Sauté everything in the pot on medium and stir often so you don't burn anything.

Step 6: Blend Marzanos

In a medium mixing bowl, take a hand blender (or ninja / regular blender) and puree the San Marzano tomatoes. If you're using a more intense blender, you only need to pulse it a few times. You can do this more if you like a liquidy sauce.

Step 7: Bring Marzanos to the mix

Add Marzano sauce to the pot with onions and peppers. Reduce heat to medium-low.

Step 8: Add sausage to the mix

Once the sausages are done (around 3o min), cut them into 3/4" inch slices and add to the pot with onions, peppers and Marzanos. Salt and pepper to taste.

Step 9: Reduce heat and deepen the flavors

Reduce heat to low, allowing the sausage to absorb flavo without overcooking. Stir occasionally for another 10-15 minutes.

Step 10: Cook the bread

Cut the bread into thick slices and place on a baking sheet. Slather each slice with butter, regular EVOO, garlic slivers and salt and pepper. Cook in the oven till crispy (5-7 minutes at the same 400 temp).

Step 11: Plate and enjoy the feast

Plate everything with fresh parsley, shaved parmesan and a slice of garlic bread.


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