Here’s a comforting, hands-on dish that’s as versatile as it is delicious: sausage peppers and onions. Bright bell peppers and sweet onions are sautéed until tender and mingled with well-browned sausage for a combination that’s great on its own, stuffed into rolls, or served over rice or pasta. This recipe is quick enough for weeknights and robust enough for casual gatherings.
Ingredients
– 1 lb (450 g) Italian sausage (sweet or hot), sliced into 1/2–3/4″ rounds or left whole
– 2 tablespoons olive oil (divided)
– 1 large yellow onion, thinly sliced
– 2 bell peppers (1 red, 1 green), thinly sliced
– 2 cloves garlic, minced
– 1/2 teaspoon dried oregano
– 1/2 teaspoon dried basil
– 1/4 cup low-sodium chicken broth or water
– 1 tablespoon balsamic vinegar (optional)
– Salt and freshly ground black pepper, to taste
– Fresh parsley for garnish
Servings and Cooking Time
Servings: Makes 3–4 servings (about 1 cup per person). Preparation time: 10 minutes. Cooking time: 20–25 minutes. Total time: ~35 minutes.
Nutritional Value
The following nutritional values are approximate and based on 1 serving (about 1 cup) when recipe makes 4 servings:
– Serving size: ~1 cup
– Calories: 320 kcal
– Protein: 16 g
– Total fat: 24 g
– Saturated fat: 7 g
– Carbohydrates: 8 g
– Fiber: 1.5 g
– Sugar: 5 g
– Sodium: 640 mg
Note: values are estimates for one person (one serving).
Step-by-Step Cooking Process
– Heat a large skillet over medium-high heat and add 1 tablespoon olive oil.
– If using whole sausages, brown on all sides 5–7 minutes; if sliced, add and brown both sides 3–4 minutes.
– Transfer browned sausage to a plate and set aside.
– Reduce heat to medium and add remaining oil to the pan.
– Add sliced onions and cook, stirring, until they begin to soften and become translucent, about 4 minutes.
– Add sliced peppers and cook 5–7 minutes until tender-crisp, stirring occasionally.
– Stir in minced garlic, oregano, and basil; cook 30–60 seconds until fragrant.
– Return sausage to the pan and add chicken broth (or water) to deglaze and create a light sauce.
– Cover and simmer 3–5 minutes for flavors to meld and vegetables to finish cooking.
– Uncover, stir in balsamic vinegar if using, adjust salt and pepper, and cook 1–2 minutes to reduce sauce.
– Garnish with chopped parsley and serve hot.
Alternative Ingredients
You can substitute chicken or turkey sausage for pork sausages to reduce fat. Use poblano or banana peppers for a milder or smokier flavor. Swap olive oil for butter for richer taste, or use vegetable broth to keep the dish dairy-free. Gluten-free sausages work if needed.
Serving and Pairings
Serve over rice, polenta, or pasta; pile into toasted hoagie rolls for sandwiches; or accompany with roasted potatoes or a crisp green salad. A squeeze of lemon or a spoonful of marinara brightens the plate. Pairs well with crusty bread and a cold beer or a medium-bodied red wine.
Storage and Reheating
Store cooled leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in a skillet over medium-low heat with a splash of water or broth to keep peppers moist, or microwave covered for 1–2 minutes, stirring once. This dish freezes well for up to 2 months—thaw overnight in the fridge before reheating.
Cooking Mistakes
– Overcrowding the pan prevents proper browning.
– Cooking peppers at too-high heat can burn them while onions remain raw.
– Adding salt too early can draw out excess moisture and prevent caramelization.
– Using low-quality sausage can make the dish greasy.
– Skipping deglazing loses flavorful browned bits.
– Cutting peppers or sausage unevenly causes uneven cooking.
Helpful Tips
– Slice vegetables uniformly for even cooking.
– Brown sausage well for deeper flavor.
– Use a heavy skillet for consistent heat.
– Add a splash of vinegar at the end to lift flavors.
– For extra char, finish under a hot broiler briefly.
– Taste and adjust seasoning before serving.
FAQs
Can I make sausage peppers and onions ahead of time?
Yes. Prepare and cool completely, then refrigerate for up to 3 days. Reheat in a skillet with a splash of broth to restore juiciness. You can also freeze portions for up to two months and thaw overnight before reheating.
What type of sausage is best for this dish?
Italian pork sausage (sweet or hot) is traditional for robust flavor, but chicken, turkey, or plant-based sausages also work well. Choose a sausage with good seasoning and moderate fat content for best results.
How can I make the peppers tender but not mushy?
Cook peppers over medium heat and stop when they’re tender-crisp. Avoid overcooking and don’t cover for long periods; a short covered simmer helps finish them without turning mushy.
Is this recipe good for sandwiches or subs?
Absolutely—serve hot sausage, peppers, and onions in toasted hoagie rolls with provolone or mozzarella for a classic sandwich. A light smear of marinara or mustard also complements the flavors.
How do I prevent the dish from becoming greasy?
Drain excess fat after browning sausages or use leaner sausage varieties. Spoon off fat from the pan before adding onions and peppers, and deglaze with broth to capture flavor without leftover oil.
Can I add tomatoes or other vegetables?
Yes. Cherry tomatoes or a can of diced tomatoes add acidity and moisture—add toward the end to avoid overcooking. Mushrooms, zucchini, or eggplant can also be included with slight adjustments to cooking time.
How spicy will the dish be?
Spiciness depends on the type of sausage used and any added chili. Choose sweet Italian sausage for mild heat, hot Italian sausage for spice, or add crushed red pepper flakes to control heat level.
Conclusion
Sausage peppers and onions is a fast, flavorful, and flexible dish—ideal for weeknights, sandwiches, or casual gatherings. With simple ingredients and a few technique tips you’ll get tender peppers, caramelized onions, and perfectly browned sausage every time. Enjoy as-is or customize to your taste.
Sausage Peppers And Onions
Ingredients
- 1 lb 450 g Italian sausage (sweet or hot), sliced or left whole
- 2 tablespoons olive oil divided
- 1 large yellow onion thinly sliced
- 2 bell peppers 1 red, 1 green, thinly sliced
- 2 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 cup low-sodium chicken broth or water
- 1 tablespoon balsamic vinegar optional
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat a large skillet over medium-high heat and add 1 tablespoon olive oil.
- If using whole sausages, brown on all sides 5–7 minutes; if sliced, add and brown both sides 3–4 minutes.
- Transfer browned sausage to a plate and set aside.
- Reduce heat to medium and add remaining oil to the pan.
- Add sliced onions and cook, stirring, until they begin to soften and become translucent, about 4 minutes.
- Add sliced peppers and cook 5–7 minutes until tender-crisp, stirring occasionally.
- Stir in minced garlic, oregano, and basil; cook 30–60 seconds until fragrant.
- Return sausage to the pan and add chicken broth (or water) to deglaze and create a light sauce.
- Cover and simmer 3–5 minutes for flavors to meld and vegetables to finish cooking.
- Uncover, stir in balsamic vinegar if using, adjust salt and pepper, and cook 1–2 minutes to reduce sauce. Garnish with parsley and serve.
Nutrition
