Italian Sausage W / Peppers & Onions Recipe

Brown the sausages

Heat a large heavy skillet or sauté pan over medium-high heat. Add 1 tablespoon of olive oil. When oil shimmers, add the sausages in a single layer. Brown them for 2–3 minutes per side until well colored (they will not be fully cooked). Work in batches if needed to avoid crowding.

Finish cooking sausages

Reduce heat to medium, add the wine or chicken broth to the pan to deglaze and scrape up browned bits. Cover the pan and simmer gently for 8–10 minutes, turning once, until sausages reach an internal temperature of 71°C (160°F). Remove sausages to a plate and tent loosely with foil.

Slice vegetables

While sausages cook, halve and peel the onions and cut into 1/4–1/2-inch (6–12 mm) slices. Core and seed the bell peppers and slice into 1/4–1/2-inch strips so pieces are roughly the same size as the onions.

Sauté peppers and onions

Wipe out the pan or use a separate large skillet. Heat remaining 2 tablespoons olive oil over medium heat. Add the sliced onions and peppers and cook, stirring occasionally, until softened and beginning to caramelize, about 10–12 minutes.

Add garlic and season

Add the minced garlic, dried oregano, dried basil and crushed red pepper flakes to the peppers and onions. Cook 1–2 minutes until garlic is fragrant. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then stir to combine.

Deglaze and finish

Pour the remaining white wine or broth (about 120 ml) into the pan with the vegetables to deglaze and loosen browned bits; simmer until liquid is reduced by half, about 3–4 minutes. If you prefer a saucier mixture, stir in the optional tomato sauce (240 ml) and simmer 4–5 minutes to heat through and marry flavors. Taste and adjust seasoning with remaining kosher salt and black pepper if needed.

Slice sausages (optional) and return to the skillet with the peppers and onions. If sausages were left whole, nestle them into the vegetable mixture. Spoon some of the pan juices or sauce over the sausages, cover and warm together over low heat for 2–3 minutes so flavors meld and sausages are heated through.

Garnish with chopped fresh parsley. If serving as sandwiches, split hoagie rolls, place a sausage (or sliced sausage) into each roll, top with peppers and onions and sprinkle with grated Parmesan or place a provolone slice on top. Serve immediately.