Sausage Peppers and Onions – Page 2

Brown the Sausages: Heat the vegetable oil in a large skillet or cast-iron pan over medium-high heat. Add the sausages and cook, turning occasionally, until browned on all sides (about 6-8 minutes). They do not need to be cooked through at this stage. Remove from the skillet and set aside.
Sauté the Aromatics: Reduce the heat to medium. In the same skillet, add the thinly sliced onions and bell peppers. Cook, stirring occasionally, until they have softened and started to caramelize, about 10-12 minutes.
Add Garlic & Seasoning: Add the finely chopped garlic and Italian seasoning to the skillet. Cook for another minute until fragrant.
Create the Sauce: Add the roughly chopped tomatoes to the pan. Season generously with salt and black pepper. Stir everything together, using the tomatoes to help scrape up any browned bits from the bottom of the pan.
Simmer: Return the browned sausages to the skillet, nestling them into the vegetable and tomato mixture. Bring to a simmer, then reduce the heat to low. Cover the skillet and let it cook for 15-20 minutes, or until the sausages are cooked through and the tomatoes have broken down into a sauce.
Serve: Taste and adjust seasoning if needed. Serve immediately directly from the skillet.

Sausage Selection: This recipe is versatile! Use your favorite type of sausage—spicy Italian, sweet, or even chicken/turkey sausages work beautifully.
Get Ahead: The flavors meld and improve over time. This is an excellent make-ahead dish.
Deglaze: For an extra layer of flavor, you can deglaze the pan with a splash of red wine or balsamic vinegar after browning the sausages, before adding the onions and peppers.
How to Serve: Serve it as is for a low-carb meal, or over creamy polenta, with crusty bread to soak up the sauce, on a hoagie roll as a sandwich, or tossed with your favorite pasta.