Sausage & Peppers Recipe

Prepare produce and sausages

Slice the sausages into whole links or halved lengthwise if you prefer quicker cooking and more browning surface. Peel the onion and cut into 1/2-inch slices. Core and seed the bell peppers and slice into 1/2-inch strips. Mince the garlic.

Brown the sausages

Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat. Add the sausage links in a single layer and brown about 2–3 minutes per side until nicely caramelized (they will finish cooking later). Transfer sausages to a plate and set aside.

Sauté onions and peppers

Reduce heat to medium and add the remaining 1 tablespoon olive oil to the same skillet. Add the sliced onion and peppers and spread them in an even layer. Let them cook undisturbed 3–4 minutes to develop color, then stir. Continue sautéing 6–8 minutes more until peppers and onions are softened and beginning to caramelize.

Add garlic and seasonings

Add the minced garlic, kosher salt, black pepper, dried oregano, and crushed red pepper flakes to the vegetables. Cook, stirring, for 30–60 seconds until fragrant.

Return sausages to pan

Nestle the browned sausages back into the pepper and onion mixture. If you are not using the tomato simmer, reduce heat to low, cover loosely and let everything cook together 6–8 minutes until sausages reach an internal temperature of 160°F (71°C) and vegetables are tender. Turn sausages once halfway through to heat evenly.

After adding garlic and seasonings (previous section), stir in the tomato paste and cook 30 seconds. Add the crushed tomatoes and 1/2 cup stock, scraping up any browned bits from the pan. Bring to a gentle simmer, then return the browned sausages to the pan. Reduce heat to low, cover, and simmer 12–15 minutes until sausages are cooked through and sauce has thickened slightly. Taste and adjust salt/pepper as needed. Stir in torn basil leaves just before serving.

If serving on rolls: split rolls and, if desired, toast briefly. Place a sausage (whole or halved) in each roll and spoon peppers, onions, and some sauce (if using) over the top. Sprinkle with grated Parmesan if desired. If serving plated: slice sausages and serve over rice, polenta, pasta, or alongside crusty bread with peppers and onions piled on top.

Leftovers: cool to room temperature, transfer to an airtight container and refrigerate up to 3–4 days or freeze up to 2 months. Reheat gently in a skillet over medium-low heat or in a 350°F (175°C) oven until warmed through.