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Sausage and Peppers Recipe

Sausage and Peppers

iamwinfred
Sausage and peppers is the one-skillet Italian-American classic that delivers big flavor with minimal cleanup. Juicy Italian sausage links are browned until deeply golden, then simmered with sweet bell peppers, soft onions, garlic, and herbs in a glossy white wine pan sauce. Ready in about 40 minutes, it is perfect for busy weeknights, casual weekend dinners, and any time you need a hearty meal the whole table will actually eat. Serve it in a toasted roll, over pasta, or straight from the skillet.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 480 kcal

Equipment

  • Large 12-inch cast iron skillet or deep, heavy-bottomed skillet
  • Tight-fitting skillet lid
  • Instant-read thermometer
  • Sharp chef's knife
  • Cutting board
  • Tongs
  • Wooden spoon

Ingredients
  

  • 2 pounds Italian sausage links about 6 to 7 links; sweet or hot; 910g
  • 2 tablespoons extra virgin olive oil 30ml
  • 3 large bell peppers red, yellow, and green; cut into 1/2-inch strips
  • 1 large yellow onion cut into half-moon slices
  • 4 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes optional
  • 1/2 cup dry white wine or low-sodium chicken broth; 120ml
  • 2 tablespoons fresh parsley chopped, for garnish

Instructions
 

  • Wash the bell peppers, remove the stems, cut each in half, and scrape out the seeds and white ribs. Slice into strips about 1/2 inch wide.
  • Peel the yellow onion, cut it in half from root to tip, and slice into half-moons of similar thickness. Peel and mince the garlic.
  • Measure the oregano, basil, salt, black pepper, and red pepper flakes into one small bowl. Chop the fresh parsley and set aside.
  • Place a large skillet over medium-high heat and add the olive oil. Wait until the oil shimmers, about 1 to 2 minutes.
  • Carefully add the sausage links in a single layer with a little space between each one. Cook for 6 to 8 minutes, turning with tongs every couple of minutes, until all sides are deeply golden brown. Transfer to a plate and leave the drippings in the pan.
  • Reduce the heat to medium and add the sliced onion to the same skillet. Stir and scrape the bottom of the pan as the onions soften, about 3 minutes.
  • Add the pepper strips and stir to coat them in the drippings. Cook for 5 to 6 minutes, stirring often, until the peppers are just tender and the onions look golden at the edges.
  • Push the vegetables to the sides of the pan and add the minced garlic to the open center. Cook for 30 seconds, stirring, until fragrant.
  • Sprinkle in the seasoning mix of oregano, basil, salt, black pepper, and red pepper flakes. Stir everything together for another 30 seconds so the herbs bloom in the warm oil.
  • Pour the white wine into the skillet, or use chicken broth if you prefer. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Let the liquid bubble for about 2 minutes so the alcohol cooks off and the sauce reduces slightly.
  • Nestle the browned sausage links back into the skillet, tucking them into the peppers and onions. Spoon some of the vegetables and pan juices over the top of the links.
  • Reduce the heat to low, cover the skillet with the lid, and simmer for 12 to 15 minutes. Turn the sausages once halfway through so they cook evenly.
  • Insert an instant-read thermometer into the thickest part of a sausage link. It should read 160°F. If needed, cover and cook for another 2 to 3 minutes, then check again.
  • If the sauce looks too thin, remove the lid and simmer for 2 minutes to thicken slightly. Turn off the heat and let the skillet rest for 5 minutes.
  • Top with the chopped parsley and serve hot, either whole or sliced on the diagonal.

Notes

  • Brown the sausage first: Those caramelized bits become the base of your sauce, so do not rush this step.
  • Do not crowd the pan: Cook in two batches if your skillet is small, or the sausage will steam instead of browning.
  • Cut vegetables evenly: Strips of the same thickness cook at the same speed and look better on the plate.
  • Use a mix of pepper colors: Red, yellow, and orange peppers are sweeter, while green adds a slightly bitter balance.
  • Poke lightly if needed: If your links tend to burst, poke each one once or twice with a fork before browning.
  • Trust the thermometer: Pull the sausage at 160°F for juicy, safe results every time.
  • Make ahead: Cook completely, cool, and refrigerate for up to 4 days. Reheat gently on the stovetop with a splash of broth.
  • Wine substitution: Low-sodium chicken broth works in the same amount. A small splash of water with a teaspoon of red wine vinegar can also mimic the slight tang.
  • Freezer storage: Freeze in a freezer-safe container for up to 3 months, leaving a little room for expansion. Thaw overnight in the refrigerator before reheating.
  • Reheating: Warm over medium-low heat with a splash of broth or water, stirring occasionally, until hot throughout. Reheat leftovers to an internal temperature of 165°F.

Nutrition

Serving: 1ServingCalories: 480kcalCarbohydrates: 10gProtein: 24gFat: 38gSaturated Fat: 13gSodium: 900mgFiber: 2gSugar: 5g
Keyword easy weeknight dinner, italian american recipe, italian sausage recipe, one pan dinner, sausage and peppers
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