Sausage and peppers is an Italian-American-style meal made with either sweet, medium, or hot Italian sausage, julienned bell peppers, and onions. Some prefer to enjoy it on its own while others prefer it piled in between a hearty hoagie bun as the perfect vehicle.
In a 12-inch skillet, heat olive oil over medium heat. Sear the sausage links, browning on all sides. Remove the sausages from the skillet and set aside.
Without wiping out the skillet, add the onion and bell peppers. Saute until veggies begin to soften. Add the garlic and saute 1 minute longer.
Add the chicken broth and red wine vinegar to the pan and bring to a simmer, scraping any browned bits from the pan to deglaze it. Stir in the tomato paste and oregano and simmer until the liquid is reduced.
Place the sausages back into the skillet and roast in a 400°F oven until the sausages are cooked through (register 160°F on a digital thermometer), about 10-15 minutes.
Notes
You can cook 4-6 sausages in your skillet at a time using the same ingredients listed in this recipe card.
Use a well-seasoned cast iron skillet for a great sear on the sausages and the vegetables.
Serve sausage and peppers in a hoagie bun or with some crusty french bread to sop up the flavorful juice in the pan.
Use a medium or hot italian sausage and/or a pinch of red pepper flakes in the pan for some spice.
Refrigerate leftovers in an airtight container for 2-3 days.