Sausage And Peppers Recipe

Brown sausages

Heat a large heavy skillet or sauté pan over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the sausages in a single layer. Brown on all sides, about 5–7 minutes total, turning occasionally. They do not need to be cooked through—just nicely browned. Remove sausages to a plate and set aside.

Optional: Slice

If you prefer sliced sausages in the final dish, let the browned sausages rest 5 minutes, then slice them into 1/2-inch rounds. Set aside with juices. Alternatively, you can leave them whole and simmer later.

Using the same skillet, reduce heat to medium and add 2 tablespoons olive oil. Add the sliced onions (cut in half-moons) and sliced bell peppers (seeds removed, cut into 1/2-inch strips). Sauté, stirring occasionally, until softened and beginning to caramelize, about 8–10 minutes.

Add the minced garlic to the pan and cook 30–60 seconds until fragrant, stirring constantly to avoid burning.

Season the vegetables with 1/2 teaspoon salt and 1/4 teaspoon black pepper while cooking to draw out moisture and enhance flavor.

Push the peppers and onions to the edges of the pan. If the pan is dry, add a splash (about 1 tablespoon) of stock or oil. Stir in the tomato paste and cook 1 minute to deepen flavor.

Pour in the crushed tomatoes and 1 cup chicken or vegetable stock. Stir in dried oregano, dried basil, crushed red pepper flakes, remaining salt and pepper. Scrape up any browned bits from the bottom of the pan.

Return the browned sausages (whole or sliced) and any accumulated juices to the skillet, nestling them into the sauce and vegetables.

Bring the mixture to a gentle simmer, then reduce heat to low, cover partially, and simmer 15–20 minutes until sausages are cooked through (internal temperature 160°F/71°C for pork sausages) and flavors meld. If using whole sausages, turn once halfway through. For a thicker sauce, simmer uncovered the last 5 minutes.

Taste and adjust seasoning with additional salt, pepper, or red pepper flakes to your preference.

Stir in chopped fresh parsley. If desired, sprinkle grated Parmesan over the top.

Serve hot: spoon sausages and peppers into hoagie rolls for sandwiches or over cooked pasta or polenta. Ladle extra sauce over servings. Leftovers keep refrigerated 3–4 days.