When looking for a delicious dinner that will guarantee your family’s approval and leave them asking for seconds, this sausage, peppers, and onions recipe is the option. This sausage recipe is incredibly versatile It can be served in a hoagie roll for a satisfying lunch, with a side of potatoes for a filling dinner, or on its own for a low-carb option.
SAUSAGE, PEPPERS, AND ONIONS RECIPE
On days packed with juggling the kids, household tasks, or coming from work and not having the energy to cook, this recipe is the answer. It’s a quick and easy recipe, that can be made in just 30 minutes. The beauty of this recipe is that you just need to use one skillet. Dinner doesn’t get much easier than that.
Why should you try making this amazing sausage, peppers, and onions recipe?
- Comes together in just 30 minutes
- Has minimal prep, plus quick cooking time
- Is full of flavor!
- It’s a family-friendly and kid-approved
- one-pot recipe ( easy cleanup)
- It’s versatile
- Accessible ingredients
How to Make Sausage, Peppers, and Onions.
1. The first step is to brown the sausages. In a skillet over medium heat, add oil. When the oil is hot, add the sausages and brown slowly on all sides by turning them occasionally. When the sausages are browned, remove from the pan and set aside.
Tips:
I recommend lowering the heat if the sausages start sizzling. This will reduce the sizzling intensity and help cook the sausages evenly without burning.
Another way to prevent the excess of sizzling is by pricking the sausages with a fork before cooking. This will help release some of the moisture and fat of the sausages. However, I recommend not overdoing it, as this can dry out the sausages.
You can also use a splatter guard. I love it because it is a practical kitchen tool, If the sizzle is causing a lot of splattering, a splatter guard can prevent those oils from getting on you and help keep your stovetop clean without affecting the cooking process.
2. Next, using the same pan, increase the heat to high and sauté the onions and peppers. Add salt, oregano, black pepper, and garlic.
3. Add the tomato paste, deglaze with the wine, and place the sausage back in. Reduce the heat to low, cover the pan, and simmer until the peppers are soft and the sausages are cooked ( about 18–20 minutes). I served them with some fingerling potatoes and asparagus.
Below you will find a convenient printable recipe card. ↓
Give this recipe a try, and then leave a comment below to let me know how it turns out. I hope that your family enjoys it as much as we do!
ONE-SKILLET SAUSAGE, PEPPERS, AND ONIONS RECIPE
Ingredients
- 2 tablespoons extra virgin olive oil
- 4-5 Italian sausage links sweet, hot, or a combination of each
- 1 large yellow onion
- 1-2 bell peppers I use red and orange
- Salt to taste
- 2 cloves garlic
- 1/2 cup Marsala or red wine
- 1 (15-ounce) can crushed tomatoes
- 1 tablespoon dried oregano
- 1/2 teaspoon red pepper flakes optional
Instructions
- The first step is to brown the sausages. In a skillet over medium heat, add oil. When the oil is hot, add the sausages and brown slowly on all sides by turning them occasionally. When the sausages are browned, remove from the pan and set aside. I recommend lowering the heat if the sausages start sizzling. This will reduce the sizzling intensity and help cook the sausages evenly without burning.
- Next, using the same pan, increase the heat to high and sauté the onions and peppers. Add salt, oregano, black pepper, and garlic.
- Add the tomato paste, deglaze with the wine, and place the sausage back in.
- Reduce the heat to low, cover the pan, and simmer until the peppers are soft and the sausages are cooked ( about 18–20 minutes).
- served them with some fingerling potatoes and asparagus.
Notes
Tips:
- I recommend lowering the heat if the sausages start sizzling. This will reduce the sizzling intensity and help cook the sausages evenly without burning.
- Another way to prevent the excess of sizzling is by pricking the sausages with a fork before cooking. This will help release some of the moisture and fat of the sausages. However, I recommend not overdoing it, as this can dry out the sausages.
- You can also use a splatter guard. I love it because it is a practical kitchen tool, If the sizzle is causing a lot of splattering, a splatter guard can prevent those oils from getting on you and help keep your stovetop clean without affecting the cooking process.
Nutrition
kitchen tools to make this recipe. ( Amazon Affiliate links)
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Until the next one…
