Name: Italian Sausage, Peppers, and Onions
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1.5 lbs sweet or hot Italian sausage links; 2 tbsp olive oil; 2 large bell peppers (red and green), sliced into thin strips; 1 large yellow onion, sliced into half-moons; 3 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp dried basil; 1/4 cup chicken broth or dry white wine (optional for deglazing); Salt and freshly cracked black pepper to taste; Fresh parsley for garnish

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Sausage, peppers and onions is a true staple dish. Hearty, filling and packed with robust flavor. This recipe focuses on getting a deep golden sear on the sausage before letting the peppers and onions cook down in the same skillet to absorb all the savory juices. It is versatile enough to serve straight out of the skillet, piled onto toasted hoagie rolls for game day or as an addition to that Sunday night Lasagna or baked ziti dinner.

Sauteed, caramelized onions in softened bell peppers with browned Italian sausage, with all their juices, melding together in a skillet, is delicious. I make this dish in a few different ways to make it fit the occasion I am cooking for, and hopefully, it will give you some ideas on how you can use this dish for any occasion.

I have made sausage, peppers and onions as a main, and as a side dish, at home, for tailgate parties, backyard barbecue’s and for a bring-a-dish party at a friend's home and it never fails to impress.

About the Ingredients

Olive oil: Use a standard olive oil in the skillet. Extra virgin oil will not have the smoke point or flavor of classic olive oil.

Italian Sausage: You can use sweet or mild italian sausage links. Use your favorite brand. I would avoid using hot sausage as the heat can overpower the whole dish.

Bell Peppers: I like to use a mix of red, yellow and green peppers. I feel this gives the dish a more balanced, sweet flavor versus using only green peppers, which I feel can make the dish pepper forward. If you prefer green peppers, by all means use them.

Yellow Onion: I use yellow onions over sweet vidalia. The sharper flavor of the yellow onion contrasts nicely with the sweet taste of the peppers and would not taste authentic. If you prefer sweet onions then give it a try.

Seasoning: A sprinkling of Italian seasoning or oregano gives it that subtle Italian flavor. I am a big fan of garlic. But, with the abundance of flavor from the sauteed sausage, peppers and onions I don't feel an additional pungent flavor of the garlic is needed. Although, if you would like to use it I would slice the garlic thin and cook it translucent for taste and presentation.

How to make this recipe

Searing the sausage: We want to sear the sausage first. Allow the sausage to come to room temp before cooking or the center of the sausage will not cook and the outside will burn. On medium-low heat, brown the sausage until cooked through. Remove them to a plate and cover. (If you want to slice the sausage for the dish, cook it until seared on the outside and partially cooked inside, remove and slice the sausage to desired size and return to the pan to cook with the peppers and onions and the sausage will quickly cook through)

Saute the vegetables: First slice the peppers and onions. Then cut them into manageable bites. This gives a good sausage to peppers and onions ratio when served. Especially on a hoagie. Using the same skillet. Add the sliced and cut bell peppers and onions to the skillet and saute until the onions and peppers soften and caramelize on the edges.

Add the seasoning: Return the sausage to the pan with the caramelized peppers and onions and add the Italian seasoning or oregano and sprinkle with salt and pepper to taste and toss the ingredients in the pan. Cook until fragrant and serve. (the Italian seasoning or oregano is optional)

Storage & Reheating

Storage: Store leftovers in an airtight container for up to 4 days.

Reheating: Reheat in a skillet over medium heat until warmed through or microwave in 30-second intervals until heated through.

Frequently Asked Questions

Can I slice the sausage before cooking?

It is best to cook the sausage whole first allowing the sausage to hold in its juices. Slicing them raw and cooking them will release all their juices and the sausage will be a bit dry. Cook the sausage through and then remove and slice to desired size (I suggest either 1/2 inch or 1 inch) and return to the peppers and onions. (In fact, my recipe pics show the sausage sliced as I was making it for a football party to serve on toasted hoagie rolls)

Can I make this ahead of time?

Yes, this dish actually tastes better the next day! When I make a large batch for a party, I will cook them the day before and opt to use the frozen peppers and onions. Overnight the flavors will meld together and be even more flavorful.

How can it be served?

This dish is versatile. Serve it as a main dish in a large decorative bowl, a smaller bowl as a side on pasta night, on a toasted hoagie roll for game day or use a half-lasagna tin to bring to a friends party.

Do I need to add seasonings?

Sausage,peppers and onions are pretty much fine by itself. You can stick to adding only salt and pepper to taste and skip the Italian seasoning.

Can I use frozen peppers and onions?

Absolutely! Often, when in a crunch for time, making a large batch or basically feeling lazy, I will do this. Just make sure you thaw the veggies first, cook out the excess water and then saute in the skillet until the water evaporates and allows you to saute the veggies and caramelize the edges. Then transfer the cooked sausage back to the skillet. You may not notice the difference. It is a time saver and well, less costly.