Sausage & Peppers Recipe

Sausage & Peppers

1. 1

   Prepare sausages

   Heat 1 tablespoon olive oil in a large skillet or sauté pan over medium-high heat until shimmering. Prick each sausage a few times with a fork (optional to prevent bursting) and add sausages to the pan. Brown on all sides, about 8 minutes, turning every 2 minutes until golden. Remove sausages to a plate and set aside. They do not need to be fully cooked through at this stage.

2. 2

   Sauté vegetables

   Reduce heat to medium and add the remaining 1 tablespoon olive oil to the same pan. Add the sliced onion and bell peppers. Cook, stirring occasionally, until softened and starting to caramelize, about 8–10 minutes. If the pan becomes dry, add 1–2 tablespoons of water or a splash of stock to deglaze and prevent burning.

3. 3

   Add garlic and aromatics

   Add the minced garlic to the softened peppers and onions and cook for 30–45 seconds until fragrant. Stir in the dried oregano, dried basil, and red pepper flakes (if using) and cook for another 15–20 seconds to bloom the spices.

4. 4

   Deglaze and build sauce

   Pour in the white wine (if using) and let it simmer for 1 minute to reduce slightly, scraping up any browned bits from the bottom of the pan. Then add the crushed tomatoes (or passata) and the cup of stock. Stir to combine and bring the mixture to a gentle simmer.

5. 5

   Simmer with sausages

   Nestle the browned sausages back into the pan, partially submerging them in the sauce. Reduce heat to low, cover loosely, and simmer for 15–20 minutes, or until sausages are cooked through to an internal temperature of 160°F (71°C) and the peppers are tender. If the sauce reduces too much, add small splashes of stock as needed to reach your desired consistency.

6. 6

   Season and finish

   Taste the sauce and add salt and freshly ground black pepper as needed. Stir in the chopped fresh parsley and torn basil (if using). If you prefer a slightly brighter flavor, add a squeeze of lemon juice (about 1 tsp).

7. 7

   Serve

   Serve the sausages and peppers hot: either whole in hoagie rolls (split and optionally toasted) to make sandwiches, or sliced and spooned over cooked pasta, polenta, or rice. Spoon extra sauce over each portion. Garnish with additional chopped parsley if desired.