Sausage, Vinegar Peppers and Potatoes

I’ve amassed so many cookbooks and cooking magazines, I’m starting to run out of places to store them. I have space where my old paralegal and law books are shelved, but even though I never use them, I can’t bring myself to get rid of them. Though really, why would I still need Ohio’s Civil and Criminal Codes from 2001? Because of my cooking accumulations, I have so many recipes that I’ve bookmarked over the years that I think I’d like and that one day I’ll get around to making. These Sausage, Vinegar Peppers and Potatoes are one such recipe.

Sausage, Vinegar Peppers and Potatoes

The recipe comes from The North End Italian Cookbook–Which was a wedding gift from a friend’s mom. I see that according to Amazon, there’s a new edition out now, if you’re interested in it. I had originally bookmarked the recipe on the opposite page (which I have since made a few times), but over the years, I kept looking at this one thinking, “I should make that.” I was always hesitant, because I never thought I liked vinegar peppers. I like vinegar, but peppers and I aren’t always friends. But I know Jay likes them–I even made them one year with peppers from our garden.

So one weekend, I bought a jar of peppers and got to work making this. I figured that if nothing else, Jay would eat it. Peppers and Italian sausage are a couple of his favorite things. I had some homemade bread, so I figured the bambino and I would at least eat that if nothing else, and I could always pick around the peppers if I didn’t like them.

Sausage, Vinegar Peppers and Potatoes

The spiciness was too much for the bambino, but I ended up inhaling this. Jay liked it too, and said I could make it again. So I did a week later–But with pork chops, more bread and a salad, as recommended in the recipe. I ended up eating the leftovers for breakfast the next morning.

Sausage, Vinegar Peppers and Potatoes

I need to find a way of making it look more appetizing, though, but it’s mouthwateringly GOOD. The heat from the stove makes the tang from the vinegar knock you back if you lean over the pan after adding the peppers–But I say that as a good thing. It’s so tasty. Thankfully it’s not too bad WW points-wise, since I used turkey sausage in this version, and thinly-sliced chops the second time around (8 PP, if anyone wants to know). I want to make it again with link sausage. And bone-in pork chops (which are surprisingly lower in WW PP than boneless–Perhaps because there’s less meat on them? I don’t know.). That’s another thing that’s great about this recipe–It’s versatile. As long as you’ve got potatoes and peppers, you can pretty much use whatever meat you’ve got in your fridge!

Yield: 4-6

Sausage, Vinegar Peppers and Potatoes

Sausage, Vinegar Peppers and Potatoes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour


  • 1 lb. ground turkey sausage, sweet Italian flavor
  • 3 Tbsp. olive oil, divided
  • 4 Russet potatoes, peeled, sliced and patted dry
  • 6-8 vinegar peppers
  • salt & pepper


Heat 1 Tbsp. of the olive oil in a large skillet over medium heat. Add the turkey sausage, breaking into smaller pieces with the back of a wooden spoon. Cook until browned, then remove to a plate.

Add the remaining olive oil, and cook the potatoes over medium-high heat until crispy, turning frequently. This will take approximately 20-25 minutes, depending on the thickness of the potato slices.

Add the sausage back into the skillet once the potatoes are cooked. When the sausage is heated through, add the vinegar peppers by tearing them into bite-sized pieces, one at a time, over the skillet, and allowing any juices to soak into the sausage and potatoes. Season with salt and pepper to taste.

Remove the skillet from the heat and allow to stand for 5 minutes before serving.


Recipe source: The North End Italian Cookbook

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