Sliced Italian Sausage Recipe

Prepare sausages

Pat the sausage links dry with paper towels. Using a sharp knife, slice each link into 1/4‑inch (6 mm) thick rounds. This yields roughly 18–22 slices per link depending on size.

Season

Place the sliced sausage in a bowl and sprinkle with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Toss to coat evenly.

Heat a large nonstick or cast‑iron skillet over medium‑high heat until hot (about 2 minutes). Add the sliced sausage in a single layer (you may need to work in batches to avoid overcrowding). Cook without moving for 2–3 minutes to get a brown sear on the bottom.

Flip the slices and continue to cook 2–3 minutes until both sides are nicely browned and the internal temperature reaches 160°F (71°C) for pork sausage or per package instructions. If sausages are thick, reduce heat to medium and cover for 1–2 minutes to ensure cooked through.

Transfer cooked slices to a plate and keep warm while you finish the vegetables (if using) or continue to the finishing step.

Slice vegetables

While the first batch of sausage cooks, slice the onion into 1/4‑inch slices, core and seed the bell peppers and cut into 1/2‑inch strips, and mince the garlic cloves.

Wipe the skillet clean if it has a lot of browned residue, then heat it over medium heat and add 2 tablespoons olive oil. Add the onion and bell pepper strips, season with a pinch of salt, and sauté 5–7 minutes until softened and beginning to caramelize.

Add the minced garlic, 1 tsp dried oregano, and 1 tsp crushed red pepper flakes. Cook 30–45 seconds until fragrant.

Return the cooked sausage slices to the skillet with the vegetables. Toss and cook together 1–2 minutes to meld flavors and reheat the sausage.

Finish with flavor: remove skillet from heat and sprinkle the sausage and vegetables with 2 tablespoons chopped fresh parsley, 1 teaspoon fresh lemon juice, and 2 tablespoons grated Parmesan. Toss gently to combine.

Taste and adjust seasoning with additional salt and pepper if needed.

Serve hot: transfer to a platter and serve with crusty bread or hoagie rolls for sandwiches, or alongside polenta, pasta, or a salad. Leftover slices keep in an airtight container in the refrigerator for up to 3 days.