Sausage & Peppers Recipe

Sausage and Peppers

1. 1

   Prepare ingredients

   Pat the sausages dry with paper towels. Peel the onion and slice into 1/4-inch half-moons. Remove seeds and stems from bell peppers and cut into 1/2-inch strips. Mince the garlic. Measure out tomato sauce, stock, wine (if using), and spices.

2. 2

   Brown the sausages

   Heat a large skillet or sauté pan over medium-high heat and add 1 tablespoon olive oil. When hot, add the sausages in a single layer, leaving space between them. Cook 3–4 minutes per side, turning so they develop a deep brown color on all sides (they will not need to be fully cooked through). Transfer browned sausages to a plate and set aside.

3. 3

   Sauté onions and peppers

   Reduce heat to medium and add the remaining 1 tablespoon olive oil to the same pan. Add the sliced onion and sauté 3 minutes until beginning to soften. Add the bell pepper strips and continue to cook 6–8 minutes, stirring occasionally, until vegetables are tender and slightly caramelized around the edges. Add minced garlic in the last 1 minute and cook until fragrant, about 30–60 seconds.

4. 4

   Deglaze and build sauce

   If using, pour the white wine into the pan and scrape up any browned bits from the bottom with a wooden spoon. Let the wine reduce by half, about 1–2 minutes. Add the tomato sauce (or crushed tomatoes), chicken or vegetable stock, dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper. Stir to combine and bring to a gentle simmer.

5. 5

   Finish cooking sausages in sauce

   Return sausages and any accumulated juices to the pan, nestling them into the sauce among the peppers and onions. Reduce heat to low, cover partially with a lid, and simmer gently 12–18 minutes, turning sausages once halfway through, until sausages reach an internal temperature of 160°F (71°C) for pork sausages or appropriate temperature for your sausage type. If sauce becomes too thick, add up to 1/4 cup more stock or water.

6. 6

   Adjust seasoning and serve

   Taste the sauce and adjust salt, pepper, or red pepper flakes as needed. Sprinkle chopped fresh parsley over the sausages and peppers. Serve sausages and peppers spooned into hoagie rolls, over cooked pasta, or over polenta. If serving with rolls, optionally split the rolls and toast them briefly before assembling.

7. 7

   Make-ahead and storage

   The dish keeps well refrigerated in an airtight container for 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of stock or water if needed. Sausages and sauce can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.