Sausage & Peppers Recipe

Prep

Wash and dry potatoes; cut into roughly 1/2-inch cubes so they cook evenly. Slice the Hungarian hot peppers and Fresno pepper into thin strips; remove seeds if you want milder heat. Quarter the tomatoes and thinly slice the onion. Mince garlic and chop rosemary and parsley.

Par-cook Potatoes

Place the cubed potatoes in a medium saucepan, cover with cold salted water, bring to a boil, then simmer until just fork-tender, about 6–8 minutes. Drain well and set aside. This ensures potatoes finish crisp-tender in the pan without overcooking the other ingredients.

Brown Sausage

Heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Add the sausage links and brown on all sides, about 8 minutes, turning occasionally. They should develop a deep golden crust but do not need to be fully cooked through. Remove sausages to a plate and slice on the diagonal into 1/2-inch pieces once cool enough to handle.

Sauté Aromatics & Peppers

Reduce heat to medium and add remaining 2 tablespoons olive oil to the same skillet. Add the sliced onion and cook 3–4 minutes until translucent. Stir in minced garlic and cook 30–45 seconds until fragrant. Add the Hungarian hot peppers and Fresno pepper and sauté 3–4 minutes until peppers begin to soften.

Add Potatoes & Rosemary

Add the par-cooked drained potatoes to the skillet, spreading into an even layer. Let them sear without disturbing for 3–4 minutes to develop a light crust, then toss gently. Sprinkle in the chopped rosemary, salt, black pepper, and optional red pepper flakes, stirring to combine.

Deglaze & Add Tomatoes

Push the mixture to one side and add the white wine or chicken broth and the tomato paste to the cleared pan area; stir to dissolve the paste and deglaze any browned bits from the bottom of the skillet. Add the quartered tomatoes and fold everything together. Allow the tomatoes to break down slightly, 3–5 minutes, creating a light sauce.

Finish with Sausage & Simmer

Return the sliced sausage to the skillet, nestling pieces into the vegetables. Reduce heat to medium-low, cover loosely, and let everything simmer 4–6 minutes, until sausages are cooked through (internal temp 160°F/71°C) and flavors meld. Taste and adjust seasoning with additional salt and pepper if needed.

Garnish & Serve

Sprinkle chopped fresh parsley over the top and serve warm. This antipasto-style appetizer can be served family-style in the skillet or transferred to a platter with crusty bread for guests to spoon up sausage, peppers, and potatoes.