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Sausage And Peppers Recipe
This easy, skillet-cooked one-pot Sausage And Peppers Recipe brings Italian comfort food to your weeknight dinner table in under 30 minutes.
Full Recipe Introduction
If you’ve ever wandered through an Italian market, you’ve smelled the sweet tang of fresh peppers mingling with spicy sausage wafting through the air—that’s exactly the feeling I want to recreate in your kitchen. This classic Sausage And Peppers Recipe is simple, hearty, and endlessly adaptable. It’s perfect for spring farmers’-market bell peppers but just as lovely when winter’s crowding in and you’re craving a dash of sunshine on your plate. I’ve been making it for Sunday supper for years—my grandchildren love the colorful peppers, and my book club raves about how easy it is to whip up while we chat and sip wine. Plus, swapping in turkey sausage or vegan links makes it a surprisingly healthy comfort food option that still feels indulgent.
Why You’ll Love This Sausage And Peppers Recipe
– No oven needed—just stovetop cooking in one skillet for minimal cleanup
– Ready in under 30 minutes, even on your busiest weekdays
– One-pot meal that doubles as a cozy dinner or sandwich filling
– Easily adjust the spice level with mild or spicy Italian sausage
– Gluten-free when served over rice or zoodles (use GF sausage)
– A burst of color from red, yellow, and green peppers brightens any table
– Perfect for meal prep—reheats beautifully for lunches or light dinners
– Crowd-pleaser at block parties, potlucks, and casual gatherings
Ingredients for Sausage And Peppers Recipe
• 1 pound Italian sausage links (mild or spicy; turkey sausage for leaner option)
• 1 tablespoon extra-virgin olive oil (or avocado oil)
• 1 large yellow onion, thinly sliced (Vidalia or sweet onions add a nice mellow flavor)
• 3 bell peppers: one red, one yellow, one green, cored and sliced into ½-inch strips
• 3 cloves garlic, minced (save some whole cloves for a grippy bit of texture)
• ½ cup low-sodium chicken broth or dry white wine (for deglazing; see note)
• 1 teaspoon crushed red pepper flakes (optional, for extra heat)
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh basil or flat-leaf parsley, plus extra for garnish
• 4 Italian rolls or hoagies (for sandwiches), or cooked pasta/rice for serving
Tips on choosing/prep:
- Pick firm peppers with glossy skin—no soft spots.
- Slice sausage on a slight diagonal for prettier rounds.
- Use a heavy cast-iron skillet or stainless steel pan for best browning.
Directions for Sausage And Peppers Recipe
1. Heat your skillet. Place a 12-inch cast-iron skillet over medium-high heat and add the olive oil. When it shimmers, you know it’s hot enough—this helps the sausage get that gorgeous brown crust.
2. Brown the sausage. Add the sausage links, spacing them out so they don’t steam. Let them sizzle, undisturbed, for about 3 minutes on each side until golden. Transfer to a plate.
3. Sauté the onions. Lower heat to medium, add the sliced onion, and stir until slightly translucent, about 4 minutes. Scrape up any browned bits from the sausage—they’re pure flavor gold.
4. Add the peppers and garlic. Toss in the bell peppers and minced garlic; season with a pinch of salt and pepper. Sauté for another 5 minutes, stirring occasionally, until peppers are crisp-tender.
5. Deglaze and simmer. Pour in the chicken broth or white wine, using a wooden spoon to loosen any fond (that’s the tasty stuff stuck on the bottom). Nestle the sausages back in, sprinkle with red pepper flakes if you like heat, and cover. Let it all simmer for 7–8 minutes—enough time for flavors to meld.
6. Finish and garnish. Remove the lid, taste, and adjust seasoning. Sprinkle chopped basil or parsley over the top—it brightens everything up.
7. Serve it up. Slice the sausages into thick rounds if you prefer, or tuck the whole links into toasted rolls for sandwiches. Spoon the peppers and onions over pasta or rice, drizzle a little extra olive oil, and dig in.
Servings & Timing
• Yield: Serves 4 generous portions (or 4 hearty sandwiches)
• Prep Time: 10 minutes (quick chopfest)
• Cook Time: 20 minutes (sizzle, simmer, smile)
• Total Time: 30 minutes from pantry to plate
Variations
• Swap in sweet Italian sausage and add sliced mushrooms for an earthy twist.
• Use chicken apple sausage and a handful of baby spinach stirred in at the end.
• Make it vegan by choosing plant-based sausages and using vegetable broth.
• Add a splash of balsamic vinegar or lemon juice for tangy brightness.
• Stir in a dollop of tomato paste and can of diced tomatoes for a saucier skillet meal.
• Sprinkle shredded provolone or mozzarella over the top and cover until melty.
Storage & Reheating
• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in a freezer-safe bag or container for up to 3 months—flatten for easy stacking.
• Reheating: In a skillet over medium heat, add a splash of broth or water and cover until warmed through; microwave on medium power, stirring halfway.
• Make-ahead: Fully assemble and refrigerate up to 24 hours ahead; just warm on the stove right before serving for hassle-free entertaining.
Notes
• For extra color and smoky edges, let the peppers char slightly by cooking them undisturbed for a minute or two.
• If the skillet gets too dry, add another tablespoon of broth—no extra oil needed.
• I’ve tested this recipe with both glass and cast-iron lids; cast iron traps moisture best, ensuring the sausages stay juicy.
• To deepen flavor, use a splash of white wine left from Sunday brunch—honestly, it makes cleanup more fun.
FAQs
Q: Can I make this ahead and reheat?
A: Absolutely—you can cook everything, cool it, then reheat on the stove or microwave; flavors even deepen overnight.
Q: What’s the best sausage to use?
A: Classic Italian links work great, but you can use chicken, turkey, or plant-based sausages for a lighter dish.
Q: How do I keep the peppers from getting mushy?
A: Don’t overcrowd the pan and cook on medium heat; peppers should stay crisp-tender, not soggy.
Q: Can I grill the sausages instead of skillet-cooking?
A: Yes—grill them first for a smoky char, then finish in the skillet with peppers and onions.
Q: Is this recipe gluten-free?
A: It is, as long as you choose gluten-free sausages and skip the rolls or serve over rice/zoodles.
Q: My mixture is too oily—what do I do?
A: Tilt the pan and use a spoon to carefully skim off excess fat before adding peppers.
Q: Can I freeze leftovers in individual portions?
A: Sure—freeze in single-serve containers for easy lunches or quick dinners.
Conclusion
This Sausage And Peppers Recipe is a beloved, easy, one-pot meal that balances spicy sausage, sweet peppers, and savory onions in every bite. Whether you’re feeding a crowd or making lunch for yourself, it’s a colorful, comforting dish that comes together in a flash. Give it a try, leave a comment below with your favorite twist, and don’t forget to check out my Italian Meatballs and Bruschetta recipes for more cozy, family-friendly dinners!
Sausage And Peppers Recipe
Ingredients
- 1 pound Italian sausage links (mild or spicy; turkey sausage for leaner option)
Instructions
- Place a 12-inch cast-iron skillet over medium-high heat and add the olive oil. When it shimmers, you know it's hot enough—this helps the sausage get that gorgeous brown crust.
- Add the sausage links, spacing them out so they don’t steam. Let them sizzle, undisturbed, for about 3 minutes on each side until golden. Transfer to a plate.
- Lower heat to medium, add the sliced onion, and stir until slightly translucent, about 4 minutes. Scrape up any browned bits from the sausage—they’re pure flavor gold.
- Toss in the bell peppers and minced garlic; season with a pinch of salt and pepper. Sauté for another 5 minutes, stirring occasionally, until peppers are crisp-tender.
- Pour in the chicken broth or white wine, using a wooden spoon to loosen any fond (that’s the tasty stuff stuck on the bottom). Nestle the sausages back in, sprinkle with red pepper flakes if you like heat, and cover. Let it all simmer for 7–8 minutes—enough time for flavors to meld.
- Remove the lid, taste, and adjust seasoning. Sprinkle chopped basil or parsley over the top—it brightens everything up.
- Slice the sausages into thick rounds if you prefer, or tuck the whole links into toasted rolls for sandwiches. Spoon the peppers and onions over pasta or rice, drizzle a little extra olive oil, and dig in.
