Classic Italian Sausage and Peppers

"rustic cast iron skillet with golden italian sausage, sautéed bell peppers, caramelized onions, herbs, and basil garnish, shot at 45-degree angle in natural lighting"

Classic Italian Sausage and Peppers

A hearty one-pan dinner ready in under 45 minutes

KEY INFO

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Difficulty: Easy
Dietary: Contains meat, dairy-free, can be gluten-free

Raw italian sausages being pierced with a fork on a wooden board, surrounded by sliced bell peppers, onion rings, garlic cloves, and olive oil bottle

EQUIPMENT NEEDED

– Large skillet or sauté pan
– Sharp knife
– Cutting board
– Wooden spoon or spatula
– Measuring spoons
(Alternative: Sheet pan for oven method)

Italian sausages cooking in a cast iron skillet with olive oil, developing a golden-brown crust

INGREDIENTS

– 1 lb (450g) Italian sausages (sweet or spicy)
– 2 bell peppers (1 red, 1 green), sliced
– 1 large yellow onion, sliced
– 4 garlic cloves, minced
– 2 tbsp (30ml) olive oil
– 1 tsp Italian seasoning
– 2 tsp sazon (optional)
– ½ cup (120ml) chicken broth
– Salt and pepper to taste
– Red pepper flakes (optional)

Sautéing colorful bell peppers and onion slices in a skillet, caramelizing with steam rising

METHOD

1. Heat your skillet over medium-high heat. Add 1 tbsp olive oil.
2. Pierce sausages with a fork and cook until browned on all sides (about 5 minutes). Remove from pan.
3. Add remaining oil to the same pan. Add onions and peppers. Cook until softened (5-7 minutes).
4. Add garlic and cook for 30 seconds until fragrant.
5. Slice sausages into 1-inch pieces and return to pan.
6. Add seasonings and broth. Simmer for 10-15 minutes until sauce thickens slightly.

Minced garlic being added to sizzling pan of softened peppers and onions

CRUCIAL TIPS

– Don’t overcrowd the pan when browning sausages
– Keep pieces uniform size for even cooking
– Look for slight caramelization on vegetables for best flavor

Overhead view of bias-cut sausages mixed with colorful bell peppers and onions in a pan

STORAGE & VARIATIONS

Storage:

– Refrigerate up to 3 days
– Reheat in pan or microwave

Steam rising from a skillet with simmering sausage and peppers in reducing chicken broth, surrounded by scattered herbs and seasonings

Common Mistakes:

– Cutting sausages before browning
– Overcooking peppers until mushy
– Not enough liquid for simmering

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Variations:

– Serve over pasta with marinara
– Stuff into hoagie rolls
– Add mushrooms or cherry tomatoes
– Use turkey sausage for lighter version

Final presentation of sausage and peppers in a rustic skillet with caramelized vegetables, juicy sausage pieces in thick sauce, garnished with fresh herbs

Want perfectly tender peppers every time? Look for slight resistance when pierced with a fork – they should be soft but still hold their shape.

This classic Italian-American dish has been my go-to for busy weeknights for years. The key is getting that beautiful caramelization on both the sausages and vegetables – it makes all the difference in flavor.

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