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Sausage and Peppers · Skillet

Skillet Sausage and Peppers

Italian sausages browned in one skillet with a heap of sweet peppers and onions until soft and jammy. Pile it into toasted rolls with provolone, or serve over pasta.

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Prep
15 min
Cook
35 min
Total
50 min
Serves
4
Level
Easy

Ingredients

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)

Cook to 160°F inside (check with a thermometer).

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.

Tip: Simmering the links in water first cooks them through without burning the casings.

Tip: To melt the cheese, set the filled rolls on a sheet pan under the broiler for 1 minute.

Storage: Refrigerate up to 4 days. Reheat in a covered skillet with a splash of water.

Make ahead: Slice the peppers and onions up to 2 days ahead and refrigerate them in a container.

Estimated nutrition per serving: 600 calories · protein 25 g · carbohydrates 15 g · fiber 3 g · sugars 7 g · fat 48 g (saturated 16 g) · sodium 1,240 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 10 of 10 ingredients.