Sausage and Peppers
Servings: 4 servings
Calories: 468cal
Ingredients
- 4 Italian sausages mild, medium, or hot
- 1 Tablespoon olive oil
- 1 red bell pepper julienned
- 1 green bell pepper julienned
- 1 orange bell pepper julienned, or yellow
- 1 large yellow onion sliced
- 4 cloves garlic minced
- ½ cup chicken broth
- 1 Tablespoon red wine vinegar
- 2 Tablespoons tomato paste
- 1 Tablespoon fresh oregano leaves or 1 teaspoon dried
Instructions
- 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.
Nutrition
Serving: 1serving | Calories: 468cal | Carbohydrates: 12g | Protein: 18g | Fat: 39g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 86mg | Sodium: 997mg | Potassium: 616mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2097IU | Vitamin C: 108mg | Calcium: 46mg | Iron: 2mg
