Sausage and Capsicums Simmered in Beer

    1 hour

    This recipe may sound a little unusual but beer goes perfectly with sausages and capsicums. Serve as a main dish, or use as a filling in sandwich rolls.

    543 people made this

    Serves: 6 

    • 3 tablespoons olive oil
    • 1.5kg Italian pork sausage
    • 3 red capsicums, sliced
    • 2 green capsicums, sliced
    • 2 large red onions, sliced
    • 3 cloves garlic, chopped
    • 3 cups beer
    • 190g tomato paste
    • 3 tablespoons chopped fresh oregano
    • 3 tablespoons chopped fresh coriander
    • 2 tablespoons Tabasco sauce
    • salt and pepper, to taste

    Preparation:25min  ›  Cook:35min  ›  Ready in:1hour 

    1. Heat olive oil in a large heavy frypan over medium high heat. Cook sausages until browned on all sides. Remove sausages from pan and set aside. Pour in 1 1/2 cups beer to deglaze the pan, scraping up any blackened bits from the bottom.
    2. Place the red capsicums, green capsicums, onions and garlic in the pan. Stir in the remaining beer and the tomato paste. Season with oregano, coriander, Tabasco sauce, salt and pepper. Cover and simmer until onions and peppers are tender.
    3. Slice the sausages into bite size pieces and add to the peppers. Cover and simmer until sausage is cooked through.

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    Reviews in English (435)


    Wow! Really good! I actually made this in the crockpot because I was at work all day. I cut the sausage up first, browned it on the stove top. Put the sausage, onions, and peppers in the crockpot. Then I made the sauce (beer, tomato paste, and seasonings) on the stove in the pan I had used to brown the sausage. Added the sauce to the crockpot and cooked on low all day. We made into sandwiches and it had great flavor!  -  20 Nov 2005  (Review from Allrecipes USA and Canada)


    This was a first for me. I have NEVER used beer with my sausage and peppers before. And look what I've been missing all this time! I used 2lbs. spicy Italian sausage, so I left out the hot sauce. I only had 2 each red and green bell peppers, so that's what went in the skillet, along with the 2 onions, 4 cloves of garlic, 1-1/2 cans of beer (I was thirsty), the tomato paste, 2 Tbsp. each of fresh chopped oregano and basil, and a sprinkle of dried parsley. Wouldn't have added cilantro even if I'd have had it. We ate these on Italian bread subs, and they were Oh-so-yummy! Even better for lunch the next day. Thanks, Robert... this recipe is now in my "Tried and True" file.  -  25 Jul 2007  (Review from Allrecipes USA and Canada)


    GREAT Recipe! I made this recipe yesterday. I browned the sausage and removed it from the pan, and added the onions, red peppers, and green peppers letting them absorb the sauce from the sausages. I removed the onions and peppers from the pan, and added the garlic, beer, tomato paste, 3 tablespoon of hot sauce, 1 tablespoon of oregano and fresh parsley, salt & black pepper. I let it simmer for about 10 minutes and I cut the sausage into bite size added everything back in pan, and continue cooking in low heat for about 45 minutes. I served it with rice. It came out Super! my husband and daughter loved it. For sure I will do this recipe again. Thanks for sharing.  -  02 Nov 2007  (Review from Allrecipes USA and Canada)