Italian sausage and peppers are a dish that originated in Italy. It was created more than 400 years ago, long before the great migration to America took place. Spaghetti sauce was made from meat broth and left out with peppers and onions for the toasty, cheesy taste. The mixture was then mixed with tomato paste to create the well-known dish we know and love today.
Variations Of The Traditional Italian Sausage
There are many variations of the traditional Italian sausage and pepper recipe. Depending on the region of Italy where the dish originated, there will be a different recipe for you to try. The ingredients and methods for making this dish vary depending on the region and were not always the same throughout Europe. For example, there may be no or very little onion and there may be very little or no pepper. This variation has been developed over time as new methods have been discovered.
No Peppers In The Italian Sausage
Before the introduction of tomatoes, there were no peppers in the Italian sausage and pepper dish. Before the fermentation of meat, there were no peppers or onions at all. This all changed when the Venetian monks arrived on the shores of the Adriatic Sea with the first crop of peppers that could be used. As each area was populated, the local crops were often left behind which were eaten by the new settlers. These peppers mixed with water to make a thick sauce with the juice of ripe tomatoes. The mixture was then fermented along with the meat giving it a unique flavor.
Italian sausages would often contain ham, bacon or other ingredients that were found in the community where the dish was originated. Ham is an ingredient that goes back to the early Middle Eastern history. When the Romans began to colonize the European countries, they found the local foods very tasty and decided to incorporate those foods into their dishes. Soon after, the peppers came about and were introduced to Italian sausage along with the tomatoes. This mixture became a staple in Italian cuisine and soon other countries began to add their own unique touches to the mix.
Red And Green Peppers
Today, Italian dishes use a wide range of peppers in their sausage and pepper dishes. In fact, some of the more common choices are the red and green peppers as well as the Serrano and Roma peppers. Even the smallest ones can add a great deal of heat to any dish that is created. Some of the most common varieties are the Serrano and Roma peppers, the Serrano being the smaller variety and the Roma being the larger variety. While the peppers from the Mediterranean are smaller than those found in southern Italy, they are no less flavorful and have the same fiery heat that you get from the Mediterranean.
Italian sausage and peppers will most likely be prepared using the actual meats that are found in their local markets. Most of these dishes will use some type of pepper, whether it is a traditional hot or mild variety or an even hotter variety of pepper. Regardless of which type of pepper is used, the important thing to remember is that it will bring out the flavor of the meats that it is made with.