Sausage and Peppers Fenway-Style from Ming Tsai (Plus a Vegan Version)

Ming Tsai and his son Henry prepare Fenway-Style sausage and peppers on Simply Ming's Season 18, Episode 8 ("Sausage and Peppers")

Credit: Simply Ming

Ming Tsai is the James Beard Award-winning chef/owner of Blue Dragon in Massachusetts and his latest venture BABA at the Yellowstone Club in Big Sky, Montana. An Emmy Award-winner, Ming hosts PBS-TV's Simply Ming, now in its seventeenth season. Ming is the author of five cookbooks: Blue Ginger: East Meets West Cooking with Ming Tsai, Simply Ming, Ming's Master Recipes, Simply Ming One-Pot Meals and Simply Ming In Your Kitchen. Ming supports many charities including Family Reach, a non-profit whose mission is to provide financial relief and support to families fighting cancer, of which he is currently

May 27, 2025

Chef Ming Tsai and his son Henry pay homage to Boston as they cook up Sausage and Peppers Fenway-Style on Simply Ming @ Home, Season 18, Episode 8, “Sausage and Peppers.”

SAUSAGE AND PEPPERS FENWAY-STYLE

Serves 4

INGREDIENTS

2 yellow onions, slivered
1 red bell pepper, slivered
1 green bell pepper, slivered
Kosher salt and freshly ground pepper to taste
4 spicy Italian sausages
¼ cup whole grain mustard
¼ cup Dijon mustard
Spicy garlic pickles (such as Grillo’s), in long planks
4 sausage buns, steamed hot

TO PREPARE

STEP 1. Coat a griddle, grill pan, or cast iron pan lightly with oil and place on medium heat.
STEP 2. Add onions and peppers to pan and season with salt and pepper. Cook until caramelized, about 10-12 minutes, and set aside. (If making vegan version, also, save 1 cup of this mixture for vegan recipe.)
STEP 3. Add sausages to now-empty pan. Sear, rotating often, until golden brown and one, about 12-14 minutes. Add vegetables back to pan.
STEP 4. Smear whole mustard on one side of each bun and Dijon on the other side. Lay down 2 pickle planks per roll. Top each roll with sausage, onions, and peppers.

VEGAN SAUSAGE AND PEPPERS BINGS

Serves 4

INGREDIENTS

1 pound vegan Italian sausage
1 cup caramelized vegetables from above or a mix of onion, red bell pepper, and green bell pepper, cooked 10-12 minutes
¼ cup whole grain mustard plus more as desired
¼ cup Dijon mustard
Pinch of toasted chile flake
Kosher salt and freshly ground pepper to taste
Spicy garlic pickles (such as Grillo’s), in long planks
1 package lumpia wrappers

TO PREPARE

STEP 1. Chop caramelized vegetables into small dice. In a bowl, mix together “sausage” and caramelized vegetables. Mix in mustard and chile flake and season with salt and pepper to taste.

STEP 2. Fill each wrapper with the sausage and vegetable mixture. Seal with water and store in the refrigerator..

STEP 3. In a cast iron pan or saucepan, coat lightly with oil and sear both sides until golden brown and done, about 4 minutes per side.

STEP 4. Serve with pickles on the side and a swoosh of additional whole grain mustard for dipping.