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Beef & Pork

Sausage and Peppers

Browned Italian sausages with soft, sweet peppers and onions, simmered in one skillet with garlic, oregano and a little tomato. Great in a roll or over pasta.

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Italian sausages with red and green peppers in a skillet with tongs
Photo: Sausage and peppers by Chuck Falzone, CC BY 2.0, via Wikimedia Commons

Sausage and peppers is an Italian-American classic, served at street fairs, ballparks and family dinners across the United States. Juicy Italian sausages are browned in a large skillet, then simmered with strips of sweet bell pepper and onion until everything is soft, glossy and full of flavor. It needs only a handful of ingredients and one pan.

Why this recipe works

  • Browning the sausages whole. Searing the sausages before slicing keeps the juices inside and gives the pan plenty of flavorful browned bits.
  • Peppers cooked until soft. Cooking the peppers and onions slowly brings out their natural sweetness. Crunchy peppers are not the goal here.
  • A splash of tomato and broth. Just enough liquid to finish cooking the sausages and to make a light, savory sauce.

Sweet or hot sausage?

Use either, or a mix. Sweet Italian sausage is flavored with fennel and garlic; hot Italian sausage adds red pepper flakes. Fresh, uncooked sausage is best. Precooked sausage works too; just brown it and reduce the simmering time.

How to serve sausage and peppers

  • In toasted hoagie or sub rolls, with a slice of provolone
  • Over pasta, polenta, rice or mashed potatoes
  • With crusty bread and a green salad

For another easy dinner made in one pan, try pan-seared pork chops.

FAQ

Can I make it on a sheet pan?

Yes. Toss the sliced peppers and onions with 2 tablespoons of olive oil, the garlic, oregano and salt, spread on a large sheet pan with the whole sausages and roast at 425°F (220°C, or 200°C fan, gas mark 7) for 25 to 30 minutes, turning halfway.

Sausage and Peppers

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Prep time
Cook time
Total time
Servings
4
Difficulty
Easy
Course
Dinner
Cuisine
Italian-American

Ingredients

Conversions are rounded for convenience. For baking, use the original measurements where possible.

Instructions

  1. Heat the oil in a large, deep skillet over medium heat. Add the sausages and cook for 8 to 10 minutes, turning occasionally, until browned all over. They do not need to be cooked through. Transfer to a board.

  2. Add the peppers, onion and salt to the pan. Cook for 8 to 10 minutes, stirring occasionally and scraping up the browned bits, until soft and lightly browned.

  3. Add the garlic, oregano and red pepper flakes and cook for 1 minute.

  4. Slice the sausages into thick pieces, or leave them whole for rolls, and return them to the pan.

  5. Stir in the tomato sauce and broth. Cover and simmer for 8 to 10 minutes, until the sausages are cooked through (160°F / 71°C (160°F)) and the sauce has thickened slightly.

  6. Taste for seasoning, sprinkle with basil or parsley and serve.

Notes

  • Sausages vary in saltiness. Taste before adding any extra salt at the end.

Tips

  • Pricking sausages lets the juices escape, so leave them whole while browning.
  • A splash of red wine vinegar at the end brightens the sauce.

Substitutions

  • Chicken or turkey sausage: works well; add a little extra oil, as they are leaner.
  • No tomato: leave out the tomato sauce and use ¾ cup (180 ml) of broth for a lighter, more traditional version.

Storage and reheating

  • Refrigerate for up to 4 days. Reheat in a skillet or the microwave.
  • Freeze for up to 3 months.
Beef & Pork One-Pan & Sheet Pan #game day #gluten free #italian american #skillet dinner

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