One-pan wonder: Where sausage meets sizzle and veggies steal the spotlight!
Get ready for a dish that’s as bold as it is simple. Sausage with onions and peppers is the ultimate trifecta of smoky, sweet, and savory. Whether you’re channeling your inner Italian chef or just need a quick dinner that wows, this recipe checks all the boxes. Serve it in a roll, over rice, or all on its own—because sometimes, less really is more. Plus, it’s a one-pan cleanup, so you can get back to what really matters…like dessert!
Ingredients:
- 1 lb Italian sausage links (mild, sweet, or spicy)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large onion, sliced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional, for spice)
- Salt and pepper to taste
- ¼ cup chicken broth or white wine or balsamic vinegar (optional, for deglazing)
Instructions:
- Brown the Sausage: Heat 1 tbsp olive oil in a large skillet over medium heat. Add the sausage links and cook until browned on all sides, about 5-7 minutes. Remove from the skillet and set aside (they’ll finish cooking later).
- Sauté the Veggies: In the same skillet, add the remaining olive oil. Toss in the sliced onions and bell peppers, cooking for 5-7 minutes until softened and slightly caramelized. Stir in the garlic, oregano, basil, and red pepper flakes, and cook for another minute.
- Deglaze (Optional): Add the chicken broth, balsamic vinegar or white wine to the skillet, scraping up any browned bits from the bottom. This adds extra flavor!
- Cook It All Together: Return the sausages to the skillet. Cover and cook on low heat for another 10-12 minutes, flipping the sausages halfway through, until fully cooked (internal temp of 160°F).
- Serve: Serve the sausage and veggies hot, straight from the skillet. Pair it with crusty bread, rice, or pasta, or tuck it into a toasted hoagie roll for the perfect sandwich.
Pro Tip: Double the recipe because leftovers make killer sandwiches for lunch the next day. Plus, the flavors get even better after a night in the fridge!