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
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❣️
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! 🤭🤭
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 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.
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
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.
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.
You mind find this interesting chef - for 5 years I cooked Italian sausage sandwiches at a long-running Italian-American festival. We would “deep fry” the sausages in vegetable oil until they were almost completely cooked, then finish them on the grill. To make the “peppers & onions” we would soften green bell peppers in the same frying oil, dump them in a metal trash can, cover them with sliced onions & tomatoes, onion & garlic powder, pepper and plenty of salt. Put the lid on. Every 5 minutes you add more and mix it up so they’re all steaming in their own juices. Top the sausages with those - oh man, it’s the best sausage sandwich I’ve ever had.
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!”
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 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 😁
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!
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! 🙏👨🍳
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.
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..!!
Chef Jean-Pierre, I appreciate your candor when the piece of sausage fell and you picked it up and placed it back in the pan. Awesome! Thank you for being real.
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!
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.
Chef Jean-Pierre, vous êtes mon cuistot favori en ligne! Un brave type que j’aimerai bien en rencontrer un jour. Bonne continuation, et salutations de Montréal!
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 !
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!
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!
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 !!
Masetery..sensible..yet after decades of experience he still knows how to make it 'right' (ie the fresh garlic at the end..thats the sign of a talented but humble Master...and Chef JP has fun and style baby!!
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.
Thanks for the onion tip!!!! When I get compliments on my cooking, I always tell people you are my mentor!!!! I adore you and this cooking channel!!!!!
Chef JP--you are the best out of a zillion cooking videos on You Tube. Your skills and your entertaining nature set you well above the rest. I am a 70 year old (widower) that needs help in the kitchen. My wife did all the cooking, so I am stupid in the kitchen. You are a God send. You explain so well and make the complicated easy. You are a very talented man, and I am veery thankful that I discovered you! I have spread the word to friends about you and they too all love your videos. God bless you and thanks again.
I love Chef Jean-Pierre. He keeps it real. It's your kitchen. If you don't have the rosemary or fresh thyme or peppercorns u can grind up.... who cares... it's your kitchen. Cook it the way you want it. Personally... I don't like a lot of different spices as I truly enjoy the flavors of the peppers and onions and sausage without many spices mucking it all up. Just olive oil, onions, little garlic, peppers, and sausage with salt... mmmmmmm.. that's how my family loves it. Thanks Chef for reminding us that recipes are meant to be customized!
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 love your videos! This one reminds me of the time that I got to go to a baseball game with my father. Dad worked all the time, so this was a real treat. What I remember was, walking to a huge tent, open on the sides, with displayed steamers in a rectangle. Several men, dressed in white, working there. These display cases had windows from knee-level to shoulder. Inside were various steamed products on perforated drip-pans. What a sight, with the top half of the windows full of condensation. I had my first-ever sausage and pepper sandwich. Don’t even remember the game, that day, but I’ll never forget that sandwich. This was back in the 1950’s.
"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 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 ♥️
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! 👍
Your introduction to your videos are so enjoyable and so you @ Chef Jean Pierre and thank you so much for sharing your beautiful recipe and video looks too delicious again not to miss out thank you @ Chef Jean Pierre 👍👍🌹🌹♥️♥️
Those look great! I LOVE stir fried anything.... except seafood! And the best thing about it is.... my husband doesn't like vegetables, so when I cook anything stir fried, I don't have to share! LOL (He will eat a smidge of fried onions and peppers on a fajita, but just a couple of whisps each.)- I like mine loaded! Chef's expression when he tastes is priceless!!
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.
Food Network used to be like this video, real cooking, no editing. I get tired of the "cooking contests" which obviously made so much editing. That's the reason i subscribed on this channel.
@@ChefJeanPierre i’m a big fan of yours. I just started watching your video less than a week ago while bed-ridden due to knee surgery Very entertaining, very old school cooking, and learning more recipes. Good job and thanks for sharing your recipes❤️
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!
I make this dish just like you did here. Since I had no chef training, I did have Butcher training, and we actually steamed the sausages for certain restaurants. sausages and peppers is my goto fast dinner, so easy so good! Since my kids love pasta I add a basil hand crushed tomato, to make a lovely pasta sauce.
Thank you Jean Pierre, for making cooking so fun. You're obviously a master and I appreciate that but you still are able to relate to us who are not anywhere near your expertise. You're always encouraging and definitely teaching us many good techniques. God Bless You!
This was amazing! I have been making this for years and it never came out they way it did until I followed your method. I had all the right ingredients, I was just doing it the wrong way. The way you explain every little detail on what you are doing, and why you are doing it, really makes a difference. I have made a couple of your recipes (salisbury steak and chicken cordon bleu) and I got them right the first time. I subscribed to your channel a few weeks ago and I have saved a whole bunch of your videos, so I'll be busy for a while. I could use an extra five pounds anyway. 😊I'm 62, I thought I was a lost cause in the kitchen! Thank you, Chef, for the best cooking channel ever.
Great demonstration and very entertaining. This is one of my favorite dishes and I will try your method. My mother taught me to bake the sausages. I never thought of removing the casing either.
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
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.
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 💗🤗😃
Yup my son (now almost 3) is your biggest fan!! Seriously i have watched each and every video at least 10 times! When he comes down from nap in the afternoon and i come home from work the first thing he asks: “daddy watch BLUP BLUP” if that isn’t a master chef in the making i dont know.. Still love watching and learning and best wishes from the Netherlands..🇳🇱
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 Jean Pierre I love when you taste your food and you flutter your fingers, it’s a sign of pure enjoyment. Excellent chef and amazing teacher. Thank you for your inspiration to become a great cook. ❤. I am Canadian with Italian decent and ate well growing up in Toronto but you inspire me to be better. Thanks for the techniques. They have made me a better cook.
What a breath of fresh air watching Chef Jean Pierre ! I love to hear him say "saute and onion " !!!! His cooking skills/talent cannot be matched ! OMG, I just had a brilliant idea !!! Chef, why don't you have also a live audience as you film these ! I myself would pay any amount and travel to wherever ! What a treat !
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!
STEAM THE SAUSAGE FIRST!!!! I’ve been home cooking since I was 14 (20 years) and this is the first time I’ve ever heard to steam your sausage first!! Chef, you’re a genius. This world doesn’t deserve you
Thank you chef for another instructional video. I have been a passionate home cook for the last 25 years, and this clip reminded me of a couple of important things and made me consider ingredients differently, like adding garlic at the end, and waiting for fragrance.
I really love your cooking style and the way you explain everything Chef JP very understandable, not just a good cook, but a best mentor. I will make sure to watch all your published video. So much fun to watch your reaction as well. God bless you Chef JP 💪🙏
"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!
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.
Chef, I first started watching you when you released the cherry clafoutis video and I must thank you from the bottom of my heart because not only have you given me many amazing recipes to cook, you've also helped me understand the principles and mechanisms of cooking. I've become the go-to cook for parties and my cooking is now a lot more organised thanks to you and your tips! Keep up the amazing videos
Hi Chef! Sausage and peppers are a big favorite here in my house. A perfect weekday meal. So easy to cook and absolutely delicious. The steaming tip is much appreciated.
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
Chef, I made the sausage and peppers. wonderful. The tip about the sausage is great. After steaming they are in he fridge, and ready for anything. Thank you. Love the show.
Looks amazing , just in time for the first cook out. Temperatures are slowly climbing. I enjoy learning how to slice the sausage on an angle. Typically I stand at the stove and slowly turn the sausages to keep from burning, never tried steaming them .. well done Chef, another great video. The smell of sausages and peppers and Onions ... yummy..
Chef I want to says thanks. I'm so glad you love UA-cam so much. I dont think anyone else here would have shown that garlic. I knew you were going to wash the platter because that's what I would do. I hope this makes you smile
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
Yeah, you’re right. But don’t ever tell your wife that.
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❣️
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 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!!
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.
JP, you are still the best chef on UA-cam, I don't know what we would do without you.
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
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?
You mind find this interesting chef - for 5 years I cooked Italian sausage sandwiches at a long-running Italian-American festival. We would “deep fry” the sausages in vegetable oil until they were almost completely cooked, then finish them on the grill. To make the “peppers & onions” we would soften green bell peppers in the same frying oil, dump them in a metal trash can, cover them with sliced onions & tomatoes, onion & garlic powder, pepper and plenty of salt. Put the lid on. Every 5 minutes you add more and mix it up so they’re all steaming in their own juices. Top the sausages with those - oh man, it’s the best sausage sandwich I’ve ever had.
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!”
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!
“Whatever makes you happy?” Watching your videos, I learn… it makes me happy! Thanks JP!
Just made this today for my wife and a couple of friends and it was a huge hit. Thank you!
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 😁
Chef Jean-Pierre has no peer. He is a joy to watch and the bane of many waistlines. No matter as cooking and eating is one of the joys of life.
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.
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! 🙏👨🍳
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 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..!!
Chef Jean-Pierre, I appreciate your candor when the piece of sausage fell and you picked it up and placed it back in the pan. Awesome! Thank you for being real.
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.
Fantastic,simple episodes. So funny, informative. Love watching and trying to make some of these dishes at home. Thank you so much Chef.
Yea I liked your way to cook pls next video thanks and more power and stay blessed 🙏
I mass consume cooking videos and Chef Jean P is far and away the best out there!
Jean-Pierre is a true inspiration and the proof that cooking is a lot of fun.
Chef Jean-Pierre, vous êtes mon cuistot favori en ligne! Un brave type que j’aimerai bien en rencontrer un jour. Bonne continuation, et salutations de Montréal!
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 !
I absolutely adore that you leave in the small mistakes. And show how to fix.
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!
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
its 4 in the morning of the 12th and what do i watch, the best chef on the web, Chef Jean-Pierre
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 !!
Chef…i love you and your show. Your zest for life can be heard in your voice. And it shows in all your wecipes…😂👍🏼😎🥸
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.
@Tressa 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.
Amazing delicious looking, now for the Rice to go with it. 🧡👍👍
Masetery..sensible..yet after decades of experience he still knows how to make it 'right' (ie the fresh garlic at the end..thats the sign of a talented but humble Master...and Chef JP has fun and style baby!!
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
Thanks for the onion tip!!!! When I get compliments on my cooking, I always tell people you are my mentor!!!! I adore you and this cooking channel!!!!!
Thank you 🙏
Leave perfect for the keyboard cooks. Love seeing chef rinse a platter.
Chef JP--you are the best out of a zillion cooking videos on You Tube. Your skills and your entertaining nature set you well above the rest. I am a 70 year old (widower) that needs help in the kitchen. My wife did all the cooking, so I am stupid in the kitchen. You are a God send. You explain so well and make the complicated easy. You are a very talented man, and I am veery thankful that I discovered you! I have spread the word to friends about you and they too all love your videos. God bless you and thanks again.
I love how he doesn't edit out his mistakes.makes it much more real
I love Chef Jean-Pierre. He keeps it real. It's your kitchen. If you don't have the rosemary or fresh thyme or peppercorns u can grind up.... who cares... it's your kitchen. Cook it the way you want it. Personally... I don't like a lot of different spices as I truly enjoy the flavors of the peppers and onions and sausage without many spices mucking it all up. Just olive oil, onions, little garlic, peppers, and sausage with salt... mmmmmmm.. that's how my family loves it. Thanks Chef for reminding us that recipes are meant to be customized!
Got to love this guy - he doesn't cover his error, he just throws everything back in the skillet and adds the garlic.
It looks fabulous and delicious. I will certainly use this recipe. Thank you chef !
He just makes you feel inspired to try different things in the kitchen and educates with an effortless joyous manner ❤️
You're the BEST. So authentic and honest with your audience. Thank you.
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 love your videos! This one reminds me of the time that I got to go to a baseball game with my father. Dad worked all the time, so this was a real treat. What I remember was, walking to a huge tent, open on the sides, with displayed steamers in a rectangle. Several men, dressed in white, working there. These display cases had windows from knee-level to shoulder. Inside were various steamed products on perforated drip-pans. What a sight, with the top half of the windows full of condensation. I had my first-ever sausage and pepper sandwich. Don’t even remember the game, that day, but I’ll never forget that sandwich. This was back in the 1950’s.
Great memories thanks for sharing! 😊
"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
The simplest sausage and pepper recipes are very nice, I'll try to make them too 👍
Chef Jean-Pierre! Thank you for keeping it real. This looks delicious.
I love this guy, his food speaks for itself… I love the passion !! ❤️ ❤️ ❤️
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 ♥️
My first cooking show was the galloping gourmet. I was hooked. This show continues the tradition. The absolute best.
I always know it's going to be a great day when I here, "Well, hello there, friends! Fantastic recipe today!"
Chef has the moves. Best teacher out there.
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! 👍
Your introduction to your videos are so enjoyable and so you @ Chef Jean Pierre and thank you so much for sharing your beautiful recipe and video looks too delicious again not to miss out thank you @ Chef Jean Pierre 👍👍🌹🌹♥️♥️
Thank you so much for the beautiful red heart and thank you so much for enjoying my messages and comments @ Chef Jean Pierre 👍👍😀😀🌹🌹♥️♥️
Classic chef. Thanks for making us the simple meal we love.
Those look great! I LOVE stir fried anything.... except seafood! And the best thing about it is.... my husband doesn't like vegetables, so when I cook anything stir fried, I don't have to share! LOL
(He will eat a smidge of fried onions and peppers on a fajita, but just a couple of whisps each.)- I like mine loaded!
Chef's expression when he tastes is priceless!!
A simple yet sensational recipe with all the tips and tricks you need, brilliant Chef - Thanks
bravo ! Jean-Pierre ! magnifique !
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.
Food Network used to be like this video, real cooking, no editing. I get tired of the "cooking contests" which obviously made so much editing. That's the reason i subscribed on this channel.
Thank you 🙏
@@ChefJeanPierre i’m a big fan of yours. I just started watching your video less than a week ago while bed-ridden due to knee surgery Very entertaining, very old school cooking, and learning more recipes. Good job and thanks for sharing your recipes❤️
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!
I make this dish just like you did here. Since I had no chef training, I did have Butcher training, and we actually steamed the sausages for certain restaurants. sausages and peppers is my goto fast dinner, so easy so good! Since my kids love pasta I add a basil hand crushed tomato, to make a lovely pasta sauce.
Thank you Jean Pierre, for making cooking so fun. You're obviously a master and I appreciate that but you still are able to relate to us who are not anywhere near your expertise. You're always encouraging and definitely teaching us many good techniques. God Bless You!
This was amazing! I have been making this for years and it never came out they way it did until I followed your method. I had all the right ingredients, I was just doing it the wrong way. The way you explain every little detail on what you are doing, and why you are doing it, really makes a difference. I have made a couple of your recipes (salisbury steak and chicken cordon bleu) and I got them right the first time. I subscribed to your channel a few weeks ago and I have saved a whole bunch of your videos, so I'll be busy for a while. I could use an extra five pounds anyway. 😊I'm 62, I thought I was a lost cause in the kitchen! Thank you, Chef, for the best cooking channel ever.
Great demonstration and very entertaining. This is one of my favorite dishes and I will try your method. My mother taught me to bake the sausages. I never thought of removing the casing either.
I don't know who your editor is, but they deserve a raise. They had me in stitches watching this video.
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.
Wonderful recipe chef. You are the best.
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!!
Yup my son (now almost 3) is your biggest fan!! Seriously i have watched each and every video at least 10 times! When he comes down from nap in the afternoon and i come home from work the first thing he asks: “daddy watch BLUP BLUP” if that isn’t a master chef in the making i dont know.. Still love watching and learning and best wishes from the Netherlands..🇳🇱
So cute! 😂
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 Jean Pierre I love when you taste your food and you flutter your fingers, it’s a sign of pure enjoyment. Excellent chef and amazing teacher. Thank you for your inspiration to become a great cook. ❤. I am Canadian with Italian decent and ate well growing up in Toronto but you inspire me to be better. Thanks for the techniques. They have made me a better cook.
I like s chef who is not afraid of being "human!"
What a breath of fresh air watching Chef Jean Pierre ! I love to hear him say "saute and onion " !!!! His cooking skills/talent cannot be matched ! OMG, I just had a brilliant idea !!! Chef, why don't you have also a live audience as you film these ! I myself would pay any amount and travel to wherever ! What a treat !
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!
STEAM THE SAUSAGE FIRST!!!! I’ve been home cooking since I was 14 (20 years) and this is the first time I’ve ever heard to steam your sausage first!! Chef, you’re a genius. This world doesn’t deserve you
“Some people like putting [garlic] in at the beginning because they like burning it. Not me!” 😂 the subtle shade won me over
Thank you chef for another instructional video. I have been a passionate home cook for the last 25 years, and this clip reminded me of a couple of important things and made me consider ingredients differently, like adding garlic at the end, and waiting for fragrance.
I really love your cooking style and the way you explain everything Chef JP very understandable, not just a good cook, but a best mentor. I will make sure to watch all your published video. So much fun to watch your reaction as well. God bless you Chef JP 💪🙏
Love his recipes, but love his showmanship even more !
"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?
So easy for sure... it looks Amazing Chef Pierre Thank You ❣️💜💜💜
I made this for my family last week and everyone cleaned their plate - excellent recipe chef. Thank you!
Not only my favorite “tv” chef. One of my favorite people ever 🤣
Chef, I first started watching you when you released the cherry clafoutis video and I must thank you from the bottom of my heart because not only have you given me many amazing recipes to cook, you've also helped me understand the principles and mechanisms of cooking. I've become the go-to cook for parties and my cooking is now a lot more organised thanks to you and your tips! Keep up the amazing videos
You know when the food is hot , when there is silence and the fingers start to dance. fantastic , thanks chef, it really looks amazing.
Hi Chef! Sausage and peppers are a big favorite here in my house. A perfect weekday meal. So easy to cook and absolutely delicious. The steaming tip is much appreciated.
Excellent.
You add any kind of Potato,
you got a hearty Supper.
You add a few scrambled eggs,
you got a hearty Breakfast.
This guy is awesome! A meal so simple... he's shown and corrected like 10 mistakes I've made in the past 🤣
Chef Pierre is the best! With all the imperfections. I love it!
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!!
Chef, I made the sausage and peppers. wonderful. The tip about the sausage is great. After steaming they are in he fridge, and ready for anything. Thank you. Love the show.
Looks amazing , just in time for the first cook out. Temperatures are slowly climbing. I enjoy learning how to slice the sausage on an angle. Typically I stand at the stove and slowly turn the sausages to keep from burning, never tried steaming them .. well done Chef, another great video. The smell of sausages and peppers and Onions ... yummy..
Chefs call it the bias.
Chef I want to says thanks. I'm so glad you love UA-cam so much. I dont think anyone else here would have shown that garlic. I knew you were going to wash the platter because that's what I would do. I hope this makes you smile