Sausage, Potatoes, Peppers & Onions Recipe

Prepare sausages

If sausages are linked, separate them. Pat dry with paper towels and set aside at room temperature for 10 minutes. Prick each sausage a couple times with a fork to prevent bursting during cooking (optional).

Cut potatoes

Wash (peel if desired) and cut potatoes into 1/2-inch cubes. Place in cold water while you slice other ingredients to remove excess starch.

Slice vegetables

Core and slice bell peppers into 1/2-inch-wide strips. Slice the yellow onion into similar 1/2-inch strips. Mince garlic and chop parsley; drain potatoes and pat dry.

Heat 1 tablespoon olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add potatoes in a single layer (work in two batches if necessary) and season with 3/4 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Cook undisturbed for 4–5 minutes to brown, then stir and continue to cook until golden and tender, about 8–10 minutes total. Transfer potatoes to a plate and set aside.

In the same skillet, add 1 tablespoon olive oil and reduce heat to medium. Add sausages and brown on all sides, about 6–8 minutes. If sausages are thick, you can finish cooking them by adding 1/4 cup chicken broth, covering, and simmering for 6–8 minutes until internal temperature reaches 160°F (71°C). Transfer sausages to a cutting board and slice into 1-inch pieces (or leave whole if preferred). Reserve pan juices.

Add the remaining 1 tablespoon olive oil to the skillet and raise heat to medium-high. Add sliced onions and peppers and a pinch of salt. Cook, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes. Add minced garlic, dried oregano, remaining smoked paprika, red pepper flakes, and the remaining 3/4 tsp kosher salt. Cook 1 more minute until fragrant.

Return browned potatoes and sliced sausages to the skillet. Add white wine (if using) and scrape up any browned bits from the bottom of the pan. Pour in 1/2 to 1 cup chicken broth (start with 1/2 cup) and stir to combine. Reduce heat to medium-low, cover, and simmer 3–5 minutes to meld flavors and heat through. Taste and adjust seasoning with more salt and pepper if needed.

Uncover, increase heat briefly to evaporate excess liquid if needed, and cook for 1–2 minutes to allow slight crisping. Squeeze lemon juice over the top if using and sprinkle chopped parsley before serving.