Sausage And Peppers Recipe

Roast the peppers

Preheat your oven broiler (or set grill to high). Cut the red and green bell peppers in half and remove seeds and membranes. Place pepper halves skin-side-up on a rimmed baking sheet lined with foil. Broil 6–10 minutes until skins are blackened and blistered, watching closely so they don't burn to ash. Alternatively, grill over high heat, turning occasionally, until skin is charred all over.

Steam and peel peppers

Remove blistered peppers to a bowl and cover tightly with plastic wrap (or place in a sealed paper bag) for 10 minutes to sweat. Once cool enough to handle, peel off skins, discard skins and cores, and slice peppers into 1/2-inch strips.

Cook sausages

While peppers steam, heat a large heavy skillet or cast-iron pan over medium heat. Add 1 tablespoon olive oil. Add the sweet and hot sausage links (8 sweet, 4 hot) and cook, turning often, until browned on all sides, about 10–12 minutes. Reduce heat to medium-low, add 1/3 cup water to the pan, cover, and simmer 6–8 minutes until fully cooked (internal temp 160°F/71°C for pork sausages). Remove sausages to a cutting board and let rest 5 minutes; slice into 1/2-inch pieces on the bias.

Sauté onions and garlic

Wipe the skillet if excessively greasy, leaving fond. Add remaining 2 tablespoons olive oil and heat over medium. Slice the yellow onion into 1/4-inch half-moons and add to the pan. Sauté 6–8 minutes until softened and starting to brown. Add minced garlic (3 cloves) and cook 30–45 seconds until fragrant, stirring so garlic doesn't burn.

Combine peppers and season

Add the roasted pepper strips to the pan with the onions. Sprinkle in salt (1 tsp), black pepper (1 tsp), dried oregano (1 tsp), and red pepper flakes if using (1 tsp). Toss and cook 2–3 minutes to marry flavors.

Add marinara and finish

Pour 2 cups marinara sauce into the skillet, stir to combine, and bring to a gentle simmer. Add the sliced sausages back into the pan, nestling them into the sauce. Simmer uncovered 8–10 minutes so flavors meld and sauce thickens slightly. Taste and adjust seasoning.

Garnish and serve

Turn off heat and stir in sliced fresh basil if using. Serve hot over hoagie rolls split and toasted, or spooned over cooked pasta. Each serving is approximately 3 sausages worth of meat with peppers and sauce.