Italian Sausage in Cabernet Sauce

Sausage Peppers and Mushrooms in Cabernet Sauce is an Italian specialty sandwich we grew up on in East, Utica New York.

Mom would simmer homemade sausage links in a delectable wine sauce accompanied by mushrooms, peppers, onion, and garlic and it was and still is a family favorite.

Of course, you can use any mild, sweet, or hot-flavored sausage but mom knew how to make her own homemade sausage and we really were very lucky to have such a great Italian chef in our home to learn from and eat fabulous meals.

The recipe was often adapted from served in hoagie rolls, garlic toasted bread with mozzarella baked on top to topping rice or pasta so this dish is so versatile when it comes to serving suggestions.

Leftovers are even perfect for filling a sausage roll or topping for pizza.

The sandwich can be quite messy and I prefer to serve mine and eat it with a knife and fork to avoid all the stains on my blouse (not joking).

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Italian Sausage in Cabernet Sauce Easy Steps to Follow (see the recipe card at the end to print the measurements)

1. Heat some oil in a pan and add fresh garlic cloves to flavor the oil(I leave the garlic in just keep stirring so it doesn't burn)
2. Add the sausage and saute until browned on both sides
3. Add peppers, onions, mushrooms, and crushed tomatoes, and then simmer(see more ingredients at the end) until the sausage is super tender with the vegetables
4. Take a look at the suggestions on how to serve this meal

Serving Suggestions and Mix-ins

1. Use this over rice
2. Use this over pasta
3. Use this as a covered sandwich with garlic bread
4. Use this over mashed potatoes
5. Use in a sausage, onions,  peppers, and mushrooms hoagie sandwich
6. Delicious over polenta (cornmeal)
7. The addition of  sliced onion, peppers, and mushrooms to the sauce is a great topping for bread or a  covered smothered sandwich

Tips for Cabernet Sauce

• Use a good-grade wine that you would drink or add chicken broth as a substitute for no alcohol
• Use fresh tomatoes when possible or canned whole tomatoes pureed
• Slow Cookers and Instant Pots can all be used to make sure meat is browned first
• This sauce freezes well for up to 6 months
• Always use hard-crusted rolls, not soft hamburger buns for the best sandwich
• For a sweeter sauce add a carrot while simmering (remove when completed cooking)

Other Meats To Try:

• Sliced pork
• Loose hamburger
• Venison meat
• Cube steaks
• Sliced chicken breast

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The Sauce

Always Make sure to have the best Italian Bread or Hard Rolls available.

Garlic Bread is another delicious addition to this sandwich if you can't find Italian Hard Rolls

A good loaf of Italian bread makes this sandwich the best it could possibly be.

This cabernet sauce is so versatile remember you can use any meat you like.

Let me know in the comments how you like your recipe and if you try any other ways to make this.

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Italian, American

Yield: 6

Author: Claudia Lamascolo

Italian Sausage in Cabernet Sauce

A delicious Italian American sandwich made with sausage, peppers, and mushrooms simmering in a delicious cabernet sauce.

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

• 3 or 4 Bell peppers sliced cleaned and seeded ( I use all 3 colors)
• 2 lbs of Italian sausage any heat, cut into slices or loose (or use chicken breast sliced, steak, pork, venison steaks, or any loose ground meats or even leftover meatballs)
• 1 - 28-ounce can of crushed tomatoes or 2 pounds pureed plum tomatoes
• 1 pound baby Bella mushrooms or whatever kind you like
• 1 small sliced onion
• olive oil
• 1/2 cup Cabernet wine or chicken broth if nonalcohol is desired
• 4 whole cleaned garlic cloves
• 1 teaspoon granulated garlic
• Fresh basil leaves 2 or 3
• Optional toppings: grated cheese, chopped parsley, chopped Kalamata olives, minced prosciutto, mozzarella, chopped pepperoni, shredded provolone, long hots sauteed

Instructions

1. In a large saucepan of 5 quart, saute the sausage in 3 tablespoons olive oil until browned on both sides around 10 minutes.
2. Add the garlic, peppers, and mushrooms ( also onions if using).
3. Saute for around 2 to 3 minutes.
4. Add the tomatoes, wine, herbs, spices salt pepper to taste.
5. Add wine, chicken broth, or water.
6. Note: If you prefer a sweeter sauce add carrots and remove when the sausage is cooked.
7. If it starts to thicken too much add more water until the meat is cooked around 35 to 40 minutes.
8. This can also be done in an instant pot or slow cooker by searing the meat first and cooking for 35 minutes instant pot and 4 to 6 hours on a high setting in the slow cooker.
9. Serving suggestions: Cooked pasta to package instructions, cooked rice to package instructions, on hard-crusted Italian bread sub or hard rolls adding melted cheese., mashed or baked potatoes

Notes

Serving Suggestions

1. Use this over rice
2. Use this over pasta
3. Use this as a covered sandwich with garlic bread
4. Use this over mashed potatoes
5. Use in a sausage, onions, peppers, and mushrooms hoagie sandwich
6. Delicious over polenta (cornmeal)

Tips

• Use a good-grade wine that you would drink or add chicken broth as a substitute for no alcohol
• Use fresh tomatoes when possible or canned whole tomatoes pureed
• Slow Cookers and Instant Pots can all be used to make sure meat is browned first
• This sauce freezes well for up to 6 months
• Always use hard-crusted rolls, not soft hamburger buns for the best sandwich
• For a sweeter sauce add a carrot while simmering (remove when completed cooking)

Nutrition Facts

Calories

608.31

Fat (grams)

50.21 g

Sat. Fat (grams)

17.43 g

Carbs (grams)

15.03 g

Fiber (grams)

3.29 g

Net carbs

11.73 g

Sugar (grams)

7.44 g

Protein (grams)

25.63 g

Sodium (milligrams)

1276.43 mg

Cholesterol (grams)

115.3 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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https://www.whatscookinitalianstylecuisine.com/2016/08/sausage-pepper-mushrooms-in-tomato.html

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Disclosure: This recipe was posted in 2016, edited, and re-published in 2023.