Beef Smoked Sausage Recipe

Prepare Sausage

Slice the beef smoked sausage into 1/2-inch thick rounds. If using links, cut on a slight diagonal for larger surface area.

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

Add the sliced sausage in a single layer. Brown without crowding, 2–3 minutes per side, until edges are nicely caramelized. Work in batches if necessary. Transfer browned sausage to a plate and reserve pan drippings.

Reduce heat to medium. Add the chopped onion (about 1 cup) and both bell peppers (1/2 cup each) to the pan with the reserved oil. Sauté 5–6 minutes until softened and beginning to brown.

Mince 2 garlic cloves and add to the pan. Cook 30–45 seconds, stirring constantly, until fragrant but not browned.

Stir in 1 cup tomato sauce and 1/2 cup chicken or beef broth, scraping up any browned bits from the pan (deglazing).

Return the browned sausage to the pan and stir to combine with the vegetables and sauce.

Add 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes (or to taste), 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Stir well.

Bring the mixture to a low simmer, then reduce heat to low. Cover partially and simmer gently for 8–10 minutes so the sausage finishes cooking through and the flavors meld. Stir occasionally.

Uncover and simmer 1–2 minutes more to slightly thicken the sauce if needed. Taste and adjust seasoning with more salt, pepper, or red pepper flakes if desired.

Stir in 2 tablespoons chopped fresh parsley and 1 teaspoon lemon juice if using, to brighten the dish.

Serve hot with rice, crusty bread, or over pasta. Spoon extra sauce over serving. Leftovers keep refrigerated for 3–4 days.