Sausage Rustica Recipe

Prepare and Brown Sausage

Pat sausages dry with paper towels. Heat a large heavy skillet (cast-iron preferred) over medium-high heat and add 1 tablespoon of olive oil. When oil shimmers, add the sausages, spacing them so they don't touch. Cook, turning every 2–3 minutes, until well browned on all sides (about 8–10 minutes). Reduce heat to medium, cover loosely, and continue cooking until internal temperature reaches 160°F (71°C) for pork sausages, about 6–8 more minutes. Remove sausages to a plate and tent with foil to rest; keep skillet heat for the vegetables.

Sauté Onions and Peppers

Add the remaining 1 tablespoon olive oil to the hot skillet. Add the sliced onion and a pinch of salt; cook, stirring occasionally, until starting to soften and caramelize at the edges, about 6 minutes. Add the sliced banana peppers and continue to cook, stirring, until peppers are tender and slightly blistered, about 4–6 minutes more.

Add Garlic and Seasonings

Stir in the minced garlic, dried oregano, red pepper flakes (if using), and the remaining 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook for 30–45 seconds until fragrant, careful not to burn the garlic.

Pour the white wine or chicken broth into the skillet to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the liquid reduce by about half, about 1–2 minutes. This will loosen fond and build flavor.

Return the browned sausages to the skillet, nestling them among the peppers and onions. Spoon some of the pan juices over top, reduce heat to low, cover, and let everything warm together for 3–4 minutes so flavors meld and sausages finish heating through. Taste and adjust seasoning with salt and pepper as needed.

Sprinkle chopped parsley and grated Pecorino/Parmesan over the sausages and vegetables. Serve the Sausage Rustica hot with crusty bread or over polenta to soak up the juices.