🌭 Sausage, Peppers, and Onions
Ingredients:
-
1½ to 2 lbs Italian sausage (mild or hot, links or sliced)
-
2 tablespoons olive oil
-
3 bell peppers (mix of red, green, yellow), sliced
-
1 large onion, sliced
-
3 cloves garlic, minced
-
½ teaspoon dried oregano
-
½ teaspoon dried basil
-
Salt and black pepper, to taste
-
¼ cup white wine or chicken broth (optional, for deglazing)
-
1 (15 oz) can crushed tomatoes (optional, if you want it saucy)
🔪 Instructions:
1. Brown the Sausage:
-
Heat 1 tbsp olive oil in a large skillet or pan over medium heat.
-
Cook sausages until browned on all sides (about 8–10 minutes). If using whole links, remove and set aside (they’ll finish cooking later); if sliced, leave in the pan.
2. Sauté the Vegetables:
-
In the same pan, add another tbsp of olive oil.
-
Add sliced peppers and onions. Sauté until soft and slightly caramelized (about 10–12 minutes).
-
Add garlic, oregano, basil, salt, and pepper. Cook 1 more minute.
3. Deglaze and Simmer:
-
If using wine or broth, pour it in to deglaze the pan, scraping up the browned bits.
-
If adding tomatoes, stir them in now for a saucy version.
4. Combine and Finish:
-
Return sausages to the pan (whole or sliced).
-
Cover and simmer for 10–15 minutes, or until sausages are cooked through and flavors meld.
🍽️ Serving Ideas:
-
Serve in toasted hoagie rolls with provolone cheese for sandwiches.
-
Spoon over cooked pasta, rice, or creamy polenta.
-
Keep it low-carb with cauliflower rice or just serve as-is.
✅ Tips:
-
Use sweet Italian sausage for a milder flavor or hot if you like heat.
-
Want it spicier? Add red pepper flakes or hot cherry peppers.
-
This dish stores and reheats well — great for meal prep!
Would you like a sheet pan, slow cooker, or grilled version of this recipe too?