Smoked Sausage Recipe

Prep

Slice the smoked sausage into 1/2-inch rounds. Slice the onion into 1/4-inch half-moons, core and seed the bell peppers and cut into 1/2-inch strips, and mince the garlic.

Heat a large skillet or sauté pan over medium-high heat. Add 1 tablespoon olive oil and let it shimmer (about 30 seconds).

Add the sliced sausage in a single layer. Cook undisturbed 2–3 minutes to brown, then stir and cook another 2 minutes until slices are browned on both sides. Remove sausage to a plate and set aside.

Reduce heat to medium. If needed add a little more oil (up to 1 tsp). Add the sliced onion and bell peppers to the pan. Cook, stirring occasionally, until softened and starting to caramelize, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't burn.

Stir in 2 tablespoons tomato paste to the vegetables and cook 1–2 minutes, stirring, to caramelize the paste and deepen flavor.

Return the browned sausage to the pan and pour in 1 cup chicken or vegetable broth. Scrape up any browned bits from the bottom of the pan with a wooden spoon.

Add 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon red pepper flakes, 3 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper. Stir to combine.

Bring the mixture to a gentle simmer, then reduce heat to low. Simmer uncovered for 8–10 minutes, stirring occasionally, until the liquid has reduced slightly and the flavors have melded. If the mixture reduces too much, add 1–2 tablespoons water or broth.

Taste and adjust seasoning: add more salt, pepper, or red pepper flakes to your preference. For brightness, stir in 1 teaspoon lemon juice if using.

Sprinkle 2 tablespoons chopped fresh parsley over the dish and give a final stir. Remove from heat.

Serve the smoked sausage and peppers hot. Options: over steamed rice, mashed potatoes, polenta, or tucked into crusty rolls for sandwiches.

Leftovers: refrigerate in an airtight container up to 4 days or freeze up to 2 months. Reheat gently in a skillet with a splash of broth.