The Easiest Sausage and Peppers Recipe | Chef Jean-Pierre
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- Опубліковано 10 кві 2022
- Hello There Friends, Today I'm going to make a highly requested recipe! Sausage and Peppers! The perfect dinner for a Wednesday night and the kids are hungry. Try out my technique of cooking the Sausages and you will never go back to the old way! Let me know how you did in the comments below.
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Garlic Olive Oil:
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❤️ Woll Non-Stick Fry Pan:
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❤️ Laser Thermometer:
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❤️ Signed Copy of Chef Jean-Pierre's Cookbook:
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How can you not love this guy. Food looks great
Fraternizing w/the enemy. Use that water to the best of Our ability.
This is exactly how I cook my Sauage and pepper, for years my wife would make fun of it saying how i was boiling sausage, LOLOLOL. Thank God i've been vindicated. Forgetting the garlic and then quickly improvising and doing a redo was great. Most other channels would of done a retake. this is great and shows that we are only human and not scripted. Awesome. Keep up the great work
“Some people like putting [garlic] in at the beginning because they like burning it. Not me!” 😂 the subtle shade won me over
Love how "real" Chef JP is! Forgot the garlic and laughed about it and just added it at the end instead of editing the video. One of the many things that makes his videos so addictive and entertaining. You laugh as you learn! 🤭🤭
Just like what we'd do in our kitchen, cooking for family. You don't start over; you just correct the omission. EZ.
Hate that he interrupted himself when explaining what to do if you are going to use the sasauge the same day, then never went back to it.
He makes cooking so enjoyable!! He inspires me to be more creative in my cooking! Thank you Chef Pierre
Someone half Italian FORGETTING garlic 😵💫??? Dawg 😪.
Yes he can laugh at himself, I love that about this man. Great tips, I’ve learnt from this simple dish, it looks delicious. Putting the garlic in at the end is a great idea. I no longer cook garlic with the onyo together 😉👍
I like s chef who is not afraid of being "human!"
I have said this before and am gonna say this again. Your imperfections makes you a perfect person and a chef🧑🍳 Unlike other UA-camrs who edits everything out. Your channel feels more authentic to watch and that’s why we love ya.
Half a century later and still forgetting the garlic, what can I say
@@toriless lol
@@toriless -- That's me on a good day!!!
I don't know how many times I stuffed peppers and when I was done I remembered I forgot the onions or the rice then had to unload the peppers and do them over agsin
Best teaching Chef out there!!
Love this Chef, reminds me of a Chef I had at C.I.A in Hyde Park N.Y. In 1981
I’d eat that entire platter!
Made this tonight for an Italian sausage loving 53 year roommate! It was awesome!! Chef's method of steaming the sausage was perfect. What a delicious meal. I hardly purchase any packaged food since watching his wonderful videos. This man can definitely put a smile on your face❣️
I've watched all the popular cooking shows on UA-cam, but no one makes me smile like chef Jean-Pierre
Me too , I've watched so many different cooking channels..and Jean Pierre is my favourite 👨🍳
He always makes me smile and laugh too.
Dinner and a show. What's not to love?
I love this guy’s philosophy. “It’s your kitchen, your food, your family. You do it however you want”. This guy is way better than Gordon Ramsay
Not better; different. There are lots who will cook it " their way" and it will be totally horrible.
Agreed. As my mother used to say somewhat crudely, "Just remember what it's going to be in 12 hours." Food is supposed to be fun and enjoyable, not something to take too seriously or make a fetish out of.
@@philmann3476 agreed man. Traditional or not, who cares. Just enjoy it.
He's funny & his cooking is fun.
@@cynthiagonzalez658 I agree. He’s a great cook
Got to love this guy - he doesn't cover his error, he just throws everything back in the skillet and adds the garlic.
Update: Just got done eating this for dinner. Much better than the way I used to make it. Steaming the sausage and removing the casing makes a tremendous difference. 😋
FYI: I occasionally check other (ugh) cooking channels to see what they are doing. I've noticed that a lot of them are now using the term "Maillard Reaction". I wonder where they got that from? 🤷🏻♂️ 🕵🏼♂️ Even so, the copycats are still not carmelizing onions. Apparently, they just pick out the buzzwords and not the superior techniques. Just saying...
Chef I made the sausage and peppers as part of my Mother’s Day bbq and it came out amazing. Everyone said it was the best sausage and peppers they ever had. Thank you for showing us this great method! You are incredible.
I love the onion 2.0 comment…especially from an old timer…!
"This is exactly how I cook my Sauage and pepper, for years my wife would make fun of it saying how i was boiling sausage, LOLOLOL. Thank God i've been vindicated" this comment was made below, which describes all my years of doing my Peppers & Sausage. Love the Honesty, Chef !
I always know it's going to be a great day when I here, "Well, hello there, friends! Fantastic recipe today!"
I love this show. I've made sausage and peppers many many times over the years and yet when I watch this I still learn something. Awesome video, Chef.
If I'm using 2 pans; the residue left in the steamer, is where I'd put the peppers. It helps clean(de-glaze) the beast. U get the idea. I wouldn't mind trying Yours Richard!
What exactly did you learn? Don't forget the garlic? LOL
what about the garlic
@@michaelkelly3221 I find it interesting to watch someone else’s techniques.
I just had a sausage n pepper hero for supper, and I think I did every step wrong!
It was still delish, but I will definitely try prepping the sausage this way from now on.
"I always forget something..." I hear ya, friend!
I love the way he says onyon 😂
As someone who has been cooking sausages wrong this whole time, this video like many others from chef has been a god send!
I think it would be a good idea if you did UA-cam Shorts on viewers questions, like how to cook a sausage, how to zest a lemon, etc. The more chef content the better!
That's a great idea
SAUSAGE is not the Enemy(ha-ha).
Wonderful as always going to add some mushrooms we love them in everything
Chef: First of all I make my own Italian Style Sausage, store-bought is "quack". I like all your recipes and follow you as much as I can. I'm collecting a bunch of your recipes! LOL
Me too 😂
What's wrong with quack? I love quack!
Yes but the sausages Chef has look very good, lots of chunks of fat in it make it tasty. Too many Italian sausages you buy are either too lean or aren’t spiced properly.
@@frankg2003 Just to answer you. I worked in a family butcher shop and learned from an all-Italian family crew. Store-bought is quack! The chef can tell you the same.
The sequel to the Onyo saga is announced on the day I subscribed. This was always meant to be
Can’t have a recipe without my onyo👏👏
"I forgot the garlic!" :) Love how you keep the oops moments in your videos and I especially love the jokes peppered into the videos as well, Chef thank you. This is a great way to start a Monday and a great idea for dinner tonight as well!
peppered.. saw what you did there.
12:48, I notice how he washes his plate scrupulously clean. In many kitchens, I notice how some people casually wash their dishes and dry them with dirty cloths.
You shouldn't eat pork cause of Islamic dietary laws
@@princeismypitbull5432 Some of us don't give a shit about islamic dietary laws.
@@princeismypitbull5432 then don't. See how easy that is?
I just love the “do it how you want to do - it’s your kitchen, it’s your family!” This looks delicious and even though I’ve done sausage and peppers for years, I’ve learned a better way! Going to try this dish this week. My favorite days of the week begin with “Well, hello there friends!”
This is seriously good and going into regular rotation for me. You couldn't go wrong by adding some mushrooms into the mix. It says that it serves 2. That is a generous serving. More than this fairly active senior lady needs in one sitting. I will make three servings of it.
The peppers against the sausage is beautiful.
I made Italian sausage with onions and peppers last week and served it on your polenta/grits from last weeks video. DELICIOUS! The only thing I do different from you is I steam my Italian sausage in a good Brown Ale. Water is nothing, no flavor LOL
Sounds Grrreeaatt!!
I was listening to an open line show this morning and this guy said, "Have you seen Jean Pierre cooking channel"? He is retired and like so many including me, he has taken up cooking. Much to my delight, I have found a new passion. Thank you Jean Pierre for making cooking so enjoyable. I have learned so much and my family loves my new found passion. Now I know the correct way to cook sausage. Thanks. Remember folks MESON PLUS.
Mise en place
"Do it however you want, now let me show you how to do it correctly" lol. Love it
I stumbled across your show. I’m so glad I did. The recipes are pretty much up front, not complicated but what I love the most are your tips, they all make sense. Like simply cutting an onion correctly, Who knew? You explain everything. I’m stuck on you 😁
I have been cooking sausage the wrong way, but no more! Thank you chef. I learn something new from you every time I watch your channel, while having so much fun ♥️
Pack some of that sausage and peppers into a good Italian "grinder" roll! 💪🏻✌🏻
8:04.... LOL... Our favorite chef is lusting in his heart over a single piece of caramelized spicy Italian sausage... 👏👏👏👏👏👏👨🏻🍳
This can easily be a breakfast dish! Put a serving on a plate and then top it with scrambled eggs and you have Cajun scrambled eggs! You always give me great ideas on how to take my cooking to the next level! Thank you!
Good idea
Great filler for an omelet too.
Halfway through I thought the same thing.
Or some crusty baguette and make sandwiches.
JP, you are still the best chef on UA-cam, I don't know what we would do without you.
Oh Chef, my wife loves you and your cooking
Ok I’m hungry now..lol...look how beautiful that looks
“Whatever makes you happy?” Watching your videos, I learn… it makes me happy! Thanks JP!
Cooking for 30 years and I just learned I was cooking sausage wrong! I am so grateful for you and your wonderful teachings Chef. I am learning so much!
I don't know who your editor is, but they deserve a raise. They had me in stitches watching this video.
My deck lolol …. It totally sounded otherwise… love this guy !
I love how he doesn't edit out his mistakes.makes it much more real
I have been eating sausage and peppers me entire life. I have never thought to par boil sausage or remove casings, but I will do so next time I make sausage and pepper hoagie sandwiches - in about a week. Thanks for the great tips.
Same way exactly my Italian grandmother used to make this...Che Bella
7:27 "It is your kitchen. It is your family. It is your food. Do it however you want." That is a great quote to hang on the wall of every kitchen.
I can’t eat peppers but my Italian family loves this dish - so easy and so delish! It’s awesome on Italian bread or hard roll.
@@user-ch7mn1kj4b ditto on the green peppers. I’m going to try removing the skin on the red, orange and yellow ones and give that a try! Thank you.
I have heartburn as well. I try to eat standing up if I eat spicy food like spicy italian and sometimes it seems like it helps.
i have cooked italian sausage 100s of times, never tried steaming the sausage first . that's why i watch your videos daily !! always learn something .. thanks again chef !!
You could make a Italian sausage peppers onion garlic and cheese sandwich , like a cheese steak. Use a garlic bread role with a smear of mayo. Oh yeah!
You really are a treasure. Thank you.
I’m watching this at 8:00am.. and I’ve just decided what I’m having for dinner 🥘..!!
Can’t help but love this man’s honesty.
In today’s life style… truly refreshing..!!
Merci chef ! Il est tellement dommage qu'on ne trouve pas de saucisses italiennes en France (en général), ça manque tellement, comme tous les produits italiens. Baci della Francia !
Chef has the moves. Best teacher out there.
Dear Chef, even though I have been an avid home chef for 50+ years, watching cooking shows, reading books etc. I still learn better tips from you. Thank you, plus you put a smile on my face. Best health to you!
Morning chef, my mom made a Spinach, Sausage Bread, with garlic. Amazing what can be done with sausage. Hope you like the package we sent.
Now this is the kind of simple cooking I love to see. And that sausage trick? I thought you were mad saying to steam it, introducing "THE ENEMY" into the food, but once again you've proven to me that there is method to your madness.
God bless, Chef Jean Pierre! 🙏👨🍳
I love the way Chef cuts the Onyon
Not only my favorite “tv” chef. One of my favorite people ever 🤣
Chef you're talking my husband's language now! I showed him your video and he's going to surprise me with dinner using your tutorial. Thanks Chef two fold: for a delicious meal my husband wants to make me and a night off from me cooking 💗🤗😃
Make sure that you forget the garlic!!
Chef, of all the cooking shows I watch, yours is the only one that has taught me more about cooking than I ever knew before. You teach, you enjoy what you do, and you give people like me a chance to broaden my skills and try something new.
That’s very true, you can see why he had a cooking school. I love the tips he gives out, most chefs don’t do that. And let’s face it, he’s hilarious 😂
I'm making this tonight for the coworkers. I have my Mise En Place ready!
thank YOU 🙏🏻 CHEF! GOD BLESS AMERICA and its fruits of the Earth! 🇺🇸🍽🇺🇸
Yea I liked your way to cook pls next video thanks and more power and stay blessed 🙏
This guy is awesome! A meal so simple... he's shown and corrected like 10 mistakes I've made in the past 🤣
One of my favorite dishes.
Reality TV at it's best! "We forgot the garlic!" I'm so hungry now!
"Let's clean the dish" ....... the attention to detail the Chef gives every one of his presentations just adds credibility to everything he says and does in his videos.
Thank you, dear Chef. You are getting better and better! This sausage, onion, and pepper dish got my husband's attention! So, to the grocery store today and sausage, onion and peppers for supper!!!😋😋 Thank you, again!!! God bless!✝❤
Do it however makes YOU happy!😁 words to live by.
Chef is so down to earth
you are THE best!!! It is so FUN cooking with you!!!! Thank you:)
Hello Chef! Tomorrow, you and I are going to teach my grandson how to make Sausage, Pepper and Onions! It is one of his favorite meals. I know with the video and the recipe, we will nail it! Thank you, Chef for your generous sharing of your cooking knowledge in such an enjoyable way! Happy New Year!
He always makes me smile with the added benefit of learning something new. Grew up with peppers and onions, yet I learned something new! Thank you Chef!
I love this channel. Going to make this tonight. Thanks chef!
Ya Gotta Love this Guy!!!!!! If you don't then please enjoy your McHappy meal in a bag.
I actually have all the ingredients for this recipe already. I may do that for dinner. I never thought to steam my sausage and let them cool and then grill them. This is going to be great.
I made this last week, exactly the same way with sweet Italian sausage. I cooked the sausage 12 minutes, covered over med low heat with 1/3 cup of water. Then browned it well in a lil oil
I cooked my peppers and onions with beer then sausage. Yum
I'm going to cook this today, thank you for showing me this🇬🇧
I do mine with a chianti and tomato sauce and make delicious open faced sandwiches, but I was thinking I might try it this way but finish it up with wok fried/flash fried peppers and see what happens. Ever since I accepted the challenge of Chinese cooking, got a wok range etc. I've been finding neat and subtile tweaks that style of cooking can add to Western cuisine, and this looks like one. I'll report back. Great video Chef!
Chef Jean-Pierre! Thank you for keeping it real. This looks delicious.
Been cooking for about 50 years, not professionally like you, but out of love of food. I can't tell you enough how much the process of par cooking (steaming) the sausage, cooling and removing the casings before slicing the sausage to retain the juices (fat) has made. Thanks so much for this advice. BTW...looks like you're using Woll cookware made in Germany. I've been using Woll products (somewhat pricey) for years. By far the very best out there (IMHO).
Love to know if chef ever worked with chef Pepin? Love you both!!!
"OOOOOWEEE!!!" This is one of my favorite dishes and I am glad you pointed out steaming the sausage and cooling it to keep the juices where they should be. I have been doing it this way, since I was advised many years ago by the proprietor of the Italian Market where I shop for sausage and other such products. Fantastic and always remember the Garlic! LOL
I really like the pan steaming of the sausages technique. I've never been real happy with the outcome of pan frying sausage on a stove top. While I am not adverse to eating dark & crusty on the outside and nearly raw on the inside sausage or meats in general. Others in my family are not red raw meat carnivores like myself. I really have to try this out on my wife, she really likes sausage & peppers, but never fails to complain the sausage is burnt or underdone & sometimes both. I owe you a glass or two for this one.
You make me hungry my friend!
That looks tremendous! We’ve been making this for years but not like this. We put enough water to cover the sausage half way and boil them first, then fry them, but they don’t caramelize like yours. Also, you cut the peppers a lot thinner, so it cooks faster. We’re definitely trying it this way tonight! 👍
It's just past midnight while I'm watching this episode and it makes me feel a little hungry although I'm not. I just want to cook something like this. Let's see what I have in the fridge...
Jean-Pierre, you always make me happy with your personality and presentation. Hope to see many, many more dishes from you!
great quick meal... "so easy a child could do it"... anyone who isn't watching this channel should not be allowed to cook ;) thanks again!
I love you channel. Your instructional videos are not pretensions..down home cooking nothing to prove..and I love how you include your son !!! That is your son ?
From one GooomBa to another ,, That was an Awesome way to make a very traditional dish ,, Thanks For Sharing
Classic chef. Thanks for making us the simple meal we love.
2:08 Chef Jean "Depends on the size of your sausage" Pierre. Brilliant mind.
Leave perfect for the keyboard cooks. Love seeing chef rinse a platter.
Fantastic tip on the sausage. Couple of fresh baguette halves toasted in the residual pan oil and served alongside at the end would be 👌
I do the same thing. When the water is gone the sausage gets brown. It's perfect! I leave them intact.
You ever go to an in-law's house and they serve you baked sausage? 😂🤣😅
Nope, not had that in-law torture but been served flavorless mashed potato.
Those Woll pans ❤
It's been far too long since I made this wonderful dish , thanks for the reminder.
A simple yet sensational recipe with all the tips and tricks you need, brilliant Chef - Thanks