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Skillet Sausage and Peppers

Ingredients · Serves 4 · Prep 15 min · Total 50 min

  • Sausage
  • 1 ½ lb Italian sausage links, sweet, hot or a mix (about 6)
  • ½ cup water
  • Peppers and onions
  • 2 tbsp olive oil
  • 3 bell peppers, mixed colors, sliced into strips
  • 1 large onion, halved and sliced
  • ½ tsp kosher salt
  • 3 cloves garlic, thinly sliced
  • 1 tsp dried oregano
  • ¼ tsp red pepper flakes (optional)
  • ¼ cup chicken broth
  • 1 tbsp red wine vinegar
  • To serve
  • 6 hoagie rolls, split and toasted (optional)
  • 6 slices provolone (optional)
simmerbee.com/r/sausage-and-peppers-skilletSimmerbeeCard 1 · front

Skillet Sausage and Peppers

Steps

  1. Put the sausages and water in a 12-inch skillet. Cover and simmer over medium heat, turning once, so they cook through gently.
  2. Uncover and keep cooking, turning every couple of minutes, until the water is gone and the sausages are browned all over.
  3. Move the sausages to a plate. Leave the fat in the pan.
  4. Add the oil, peppers, onion and salt to the skillet and stir to coat.
  5. Cook, stirring every few minutes, until the vegetables are soft and browned at the edges. Lower the heat if they start to scorch.
  6. Stir in the garlic, oregano and red pepper flakes until fragrant.
  7. Pour in the broth and vinegar and scrape up the browned bits from the pan.
  8. Return the sausages to the pan, cover and cook over low heat until the sausages read 160°F (71°C) in the center.
  9. Serve the sausages and peppers in toasted rolls topped with provolone, or slice the sausages and spoon everything over pasta.
  10. Cook to 160°F inside (check with a thermometer).